Jamaican Goat Curry

Photo credit: Holly A. Heyser, from the Hunter Angler Garden Cook @ http://honest-food.net/

Unfortunately we don’t have our own photo of this recipe – after hours and hours of cooking, it disappeared too fast for photographic purposes! We’d bought some goat pieces from Moree Meats in North Strathfield, so needed to do some quick googling to figure out what to do with them. Unfortunately our erstwhile goat was obviously named Methuselah, so the cooking took a really long time – we ended up throwing it into the slow cooker on low overnight and eating it for lunch the following day. That said, the spice combination, with the addition of some unauthentic but delicious carrots for little nuggets of sweetness, made this an absolutely delicious winter meal option.

The recipe comes from Hank Snow of  Hunter Angler Gardner Cook, which is well worth having a good look at for some really interesting recipes.  We found it via the Simply Recipes website. Our slightly modified version follows after the jump.

Jamaican Goat Curry

  • 1/4 cup vegetable oil
  • 6-8 tbsp curry powder
  • 1 Tbsp allspice
  • 1.5kg goat (or lamb or beef )
  • Salt
  • 2 onions, chopped
  • 1 habanero chilli, seeded and chopped
  • A 2-inch piece of ginger, peeled and minced
  • 1 head of garlic, peeled and chopped
  • 1 can coconut milk
  • 1 x 470g-ounce can of crushed tomatoes
  • 1 tbsp dried thyme
  • 3-4 cups water
  • 5 chat potatoes, peeled and cut into 1-inch chunks
  • Three carrots, peeled and chopped into rounds

1 Mix the curry powder with the allspice – you can up the curry powder to your taste if you wish.

2 Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

3 Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.

4 Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

5 Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown – about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

6 Put the meat (and bones, if using) into the slow cooker, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. Add 4 cups of water and the thyme. Add the potatoes and carrot.

7  Set the slow cooker to low and let it cook until the meat is falling-apart tender. We left ours overnight, but you could always do the prep the night before and leave the slow cooker going while you were out at work.  The curry puts off an absolutely amazing aroma, and I can’t think of anything much nicer to come into on a cold winter’s night.

8 Once the meat is close to being done taste for salt and add some if it needs it. I’d also add some frozen peas, just for colour (I have an obsession with having some green on my plates!) although once again this certainly isn’t authentic.

9 Serve with rice cooked in chicken stock.




~ by swalloworspit on June 17, 2012.

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