A slow pot for a slow day. Goat on the bone, a heavy hand with Caribbean curry powder, and two hours with the lid on until the meat falls away and the sauce thickens on its own. Ask the butcher for shoulder cut into chunks.
Curry Goat
Goat shoulder marinated in curry powder, allspice and scotch bonnet, then simmered for two hours with potato until the sauce is thick and the meat falls off the bone.
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Curry Goat
Goat shoulder marinated in curry powder, allspice and scotch bonnet, then simmered for two hours with potato until the sauce is thick and the meat falls off the bone.
Prep
20 min
Cook
2h 10m
Total
2h 30m
Servings
6
Method
Braise
Category
Dinner
Cuisine
Jamaican
Servings
Ingredients
To marinate
To cook
Instructions
Marinate
-
Rub the meat: Toss the goat with the curry powder, allspice, salt, garlic, onion and spring onions. Cover and leave in the fridge for at least 4 hours or overnight.
Cook
-
Brown: Warm the oil in a heavy pot over high heat. Lift the meat out of its marinade and brown it in batches, then return everything to the pot with the marinade.
-
Simmer: Add the thyme, the whole scotch bonnet and the water. Bring to the boil, cover, and simmer very gently for 1 hour 30 minutes.
-
Add the potatoes: Add the potatoes and cook uncovered for 30 to 40 minutes more, until the meat is tender and the sauce has thickened. Remove the pepper before serving.
Notes
- Lamb shoulder works if goat is hard to find; cut the simmer to 1 hour before the potatoes go in.
- Better the next day, like every curry.
Nutrition, per serving
Calories 410 kcal
Protein 48 g
Fat 15 g
Saturated fat 4 g
Carbs 20 g
Fibre 3 g
Sugar 3 g
Sodium 520 mg
Recipe from makamboo.com
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