Every once in a while you have a meal that’s an absolute revelation. A meal that is so perfect, so tasty, so fantastic, you can’t wait to have it again. Unfortunately, getting hold of some of the ingredients for this one will be a tad tricky…
The Jamaican goat curry presented below is one such meal. We served ours with festival, rice and beans and a simple salsa. The recipe came my way from Orchard House Free Range Produce, as did the goat…
- 1/4 cup vegetable oil
- 8 Tbsp Jamaican curry powder
- 1 Tbsp allspice
- 3 lb goat (you can substitute lamb – or mutton if you can lay your hands on it)
- 2 onions
- 2 Scotch bonnet peppers (if you want the full-heat version, I substituted 2 poblano peppers so that the kids could enjoy this with us)
- 2 inch piece of ginger, peeled, minced
- 1 head of garlic, peeled and chopped
- 2 cans coconut milk
- 400 ml passata
- 1 Tbsp dried thyme
- 3 cups water
- 5 large potatoes, cut into 1 inch chunks
- Make the curry powder – best to dry-fry the spices first, they’re so much tastier.
- Cut the meat into large chunks, 2-3 inches across. If you’ve got the bones, use them, too. Salt everything well and set aside to warm up to room temperature for about 30 minutes
- Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.
- Pat the meat dry and brown well in the curried oil. Do this in batches, don’t overcrowd the pot. It takes a while to do this but it’s worth it. When the meat is browned, set it aside in a bowl. If you’ve got the bones, brown them off as well – the stock you get at end is fantastic.
- Add the onions and peppers to the pot and saute, stirring from time to time, until the onions start to brown – takes about 5 minutes. Add salt while cooking. Add in the ginger and garlic, mix well, keep cooking for another couple of minutes.
- Put the meat and bones back into the pot along with the juices from the bowl. Mix well, pour in the coconut milk, passata, 5 tablespoons of curry powder. Stir to combine, add the water, thyme. Bring to a simmer and leave it there for 2-3 hours. We transferred ours to the slow cooker at this point, gave it 6 hours on low.
- Once the meat is close to being done – tender but not quite falling apart yet – add the potatoes and mix in. You’re ready to go once the potatoes are done. Check seasoning and add salt if you need to.
- Serve with whatever accompaniments you want to go with the feast! Do remove the bones first 😉