Best Jamaican curry goat ever. I know that every recipe you come across say’s that but this is seriously the most delicious curry goat ever.
There are some foods that I would travel far and wide to eat, and a great Jamaican curry got is one of them. My husband and I have been known to drive for over an hour for a good dish and with 4 kids I started to ask around for a recipe so that we could make it at home. I must remind you, I am not a professional chef, just a lover of food that loves to share her recipes with other.
After many fails we have combined many recipes and methods and I don’t mean to toot my own horn but this recipe is phenomenal. So good that when I make it I make 10 pounds at a time and my family devours it within 24 hours. There are so many layers of flavour in this dish that your palate will be thanking you for days. If you are concerned about the heat, don’t be:) I feed it to all 4 kids, the youngest being 2 and they don’t complain at all, actually they come back for seconds (and thirds).
Best Jamaican Curry Goat Recipe
4 lbs of stewing goat-cut into pieces (the bigger the pieces the longer it will take to cook)
10 tablespoons of Jamaican curry powder
1 large white onion-finely chopped
1 head of garlic-finely chopped
2 inch piece of ginger-finely chopped
4-6 sprigs of fresh thyme
1 scotch bonnet pepper(optional but highly recommended)
1-2 cans of coconut milk
1 can of diced tomatoes
1 large potato-cut in cubes
Salt and pepper to taste
Coconut oil to brown the meat (can use vegetable oil as well)
1. I like to sprinkle a couple of tablespoons of the curry mixture on the goat when I take it out of the fridge and let it come to room temperature before I start to brown it, this is completely optional.
2. Pour some coconut oil or vegetable oil into your pressure cooker or pot at medium high heat. Sear all sides of the meat being careful not to burn. This will probably have to be done in batches but I usually chop the onion, garlic, ginger and hot pepper into small pieces while the meat sears. I am lazy so I use the mini food processor for the last 3 🙂
4. When you are done frying the meat, add the onions to the pan to brown, using the same pan that you did the meat in. While the onions start to cook they will start releasing some liquids which will help you easily scrape the browned bits of goat off of the pan. After a couple of minutes add the garlic, ginger, and pepper so that they heat up slightly. 1-2 minutes should be fine, being careful not to burn them as they become bitter. Pour this and the seared goat into a large pot or pressure cooker.
5. Add the can of diced tomatoes, coconut milk, fresh thyme sprigs and enough water to cover the meat and cover the pot. Turn on the stove to medium and cook for 1 1/2 hours making sure to stir every 30 minutes or so so that it doesn’t burn at the bottom.
Pressure cooker instructions: I use my Breville Fast Slow Pro multi-cooker
and just put it on the bone-in meat setting. You don’t need to add water to cover the meat and it only takes 25 minutes to cook.
6. At this point I like to check the goat to see if it is almost done. If you can put your fork in the meat without much resistance it is time to take the lid off and continue to cook. This will help the sauce thicken as it cooks down.
Pressure cooker instructions: When the meat is soft you want to throw in your potatoes to cook and turn it on the vegetables setting. They will absorb some of the cooking liquid thickening up the sauce and be ready in a few minutes.
Serve over white rice with a side of coleslaw and either some roti or a nice chunk of a French baguette to soak up the delicious curry.
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