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Slow-Cooked Curried Goat (Curry Goat)

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70 min (incl. marinating)
Prep
120 min
Cook

Ingredients

  • 1.5 kg (3.3 lb) goat meat, bone-in, cubed
  • 3 tbsp Jamaican curry powder
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 scotch bonnet pepper, whole
  • 2 sprigs thyme
  • 2 tbsp vegetable oil
  • 500 ml (2 cups) water
  • 1 potato, cubed
  • Salt, to taste

Method

  1. Rub the goat meat generously with half the curry powder and marinate at least 1 hour, ideally overnight.
  2. Heat oil in a pot and toast the remaining curry powder briefly until fragrant.
  3. Add the marinated goat and brown on all sides.
  4. Add onion, garlic, ginger, thyme, scotch bonnet and water, and bring to a simmer.
  5. Cover and cook on low heat for 1.5-2 hours until tender, adding potato in the last 30 minutes, and season with salt before serving.

Introduction: A centerpiece dish at Jamaican celebrations, goat meat is deeply seasoned with curry powder and slow-braised until fall-apart tender, reflecting the island's Indian indentured labor heritage.

Cultural Background: A centerpiece dish at Jamaican celebrations, goat meat is deeply seasoned with curry powder and slow-braised until fall-apart tender, reflecting the island's Indian indentured labor heritage.

Tips: Toasting curry powder briefly in oil before adding liquid deepens its flavor significantly. Low, slow simmering is essential – goat meat needs time to become fully tender.

Variations: Substitute lamb or mutton for goat if unavailable, adjusting cook time as needed for the cut.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.

Reheating: Reheat gently in a covered pot over low heat, adding water if the sauce has thickened too much.

FAQs:

Q: Where does curry goat's flavor tradition come from?

A: It reflects the influence of Indian indentured laborers who brought curry spices to Jamaica in the 19th century, which blended with local ingredients over time.

Q: Can I use a slow cooker?

A: Yes, brown the meat first on the stovetop, then transfer everything to a slow cooker on low for 6-7 hours for a similarly tender result.

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