JAMAICAN CURRY GOAT RECIPE
This finger-licking dish is one of Jamaica's most popular cuisines. Try this Jamaican curry goat recipe for dinner today.
Provided by Lesa
Categories Main Course
Number Of Ingredients 16
Steps:
- Wash the goat meat in water with the vinegar and juice from the lime/lemon. Drain away all excess water.
- In a large enough bowl, season the meat with 1½ tablespoon of curry powder, salt, all-purpose seasoning, pimento, ginger, scotch bonnet pepper, scallion, onion, and garlic. Drizzle about 2-3 tablespoons of oil over the meat and rub the seasoning in and leave to marinate for a least 2 hours (overnight is best).
- Place a pot on medium heat and add about 2 tablespoon of cooking oil and the remaining one tablespoon curry powder. Let the oil heat up (make sure not to burn the curry powder).
- Add the goat meat and allow it to seared on all sides.
- Add enough water to the pot to cover the meat. Cover and leave to cook for an hour and 30 minutes to 2 hours or until meat tender. Occasionally, check to make sure enough water is always in the pot.
- Add the potato and fresh time and leave to simmer on low heat until the potato is cooked and sauce is thicken.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 294 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
JAMAICAN CURRIED GOAT
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Add the goat meat, allspice, seasoning salt, 1 tablespoon minced garlic, 1 tablespoon grated ginger and 3 cups water to a pressure cooker. Cook on high pressure for 20 minutes.
- On the stovetop in a deep pot, add the oil, curry powder, 1 tablespoon minced garlic and 1 tablespoon grated ginger and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes. Add the scallions and habanero peppers and let simmer 2 to 3 minutes.
- Add the goat and cooking liquid to the curry paste. Add more water if necessary, and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook as the meat will get mushy and fall apart.
- Add the potatoes to the meat mixture and simmer until the goat is tender and the potatoes are cooked, about 1/2 hour more. Serve hot with accompaniments.
CURRIED GOAT
Enjoy this Jamaican goat curry that's packed with flavour for a family feast. Bring the pot to the table and let everyone help themselves
Provided by Jo and Leisa Creed
Categories Dinner
Time 2h20m
Number Of Ingredients 14
Steps:
- Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
- Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
- For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.
Nutrition Facts : Calories 241 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium
GOAT CURRY
Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise - this one-pot is a taste sensation
Provided by John Torode
Categories Dinner, Main course
Time 3h25m
Number Of Ingredients 15
Steps:
- Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
- Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs - remove the lid for the final 30 mins of cooking.
- Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 48 grams protein, Sodium 3.5 milligram of sodium
ISLAND GOAT CURRY
A spicy blend of goat meat and vegetables recalls island nights. If you do not have access to goat meat, use bone-in chicken thighs.
Provided by Dorine Houston
Categories Curries
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Scrub limes well. Use a peeler to remove only the zest. Set zest aside and juice the limes. Set juice aside.
- Heat peanut oil in a heavy skillet until shimmering. Add garlic, onion, ginger and lemon grass; cook, stirring, until tender but not beginning to brown. Add goat meat and reduce heat to medium; cook until all sides are brown but the interior is not cooked. Add lime zests, sweet potatoes, chayotes, coconut, rum and stock/water. Simmer 45 minutes. Add water as needed but take care towards the end of the cooking time, as the final result should be stew rather than soup. You may also use a little more rum, but take care to taste first.
- Meanwhile, dice half the red and yellow pepper strips.
- At the end of the simmering time, stir in the pepper dice and some of the curry paste. Taste and add more curry paste accordingly. Simmer 5 minutes, stirring occasionally. Stir in coconut liquid; simmer, stirring, for 1-2 minutes. Stir in reserved lime juice and remove lime zest. Turn off heat and taste before adding salt as desired.
- Place cooked rice on a platter and make a well in the middle, mounding it around the edges. Put the goat curry mixture into the well. To garnish the top of the stew, alternately arrange strips of red and yellow peppers in spoke formation. Arrange the egg quarters around the edges and arrange or scatter cilantro prettily. Place lime wedges around the edges of the rice.
- Diners can squeeze lime juice over their own portions to taste.
Nutrition Facts : Calories 733.8, Fat 23.7, SaturatedFat 10.9, Cholesterol 161.5, Sodium 347.4, Carbohydrate 80, Fiber 12.9, Sugar 12.6, Protein 38.1
SLOWBURN GOAT CURRY WITH FRIEND ROTI
Thick Indian inspired goat curry, with potatoes, coconut milk and serrano chilies, that turns up the heat, every so slowly till you melt. Grab a piece of crisp fried roti and dive right in.
Provided by Ultraswayed
Categories Meat
Time 2h30m
Yield 4-5 serving(s)
Number Of Ingredients 24
Steps:
- Before you make curry, prepare Roti dough:.
- In a large bowl, combine the flour, salt, sugar, baking powder.
- Make a well in the center and add warm water, melted butter and milk, mixing it with the flour until a soft dough is formed. If dough is still too dry add teaspoons of water till your dough is soft, slightly sticky, but not wet.
- Dust kneading board with flour; place the dough on the board and knead for 2 minutes or so.
- Cover with plastic wrap and let rest for an hour or so.
- To make Curry:.
- Wash the goat and set a pot of water to boil. Enough water to cover the meat. Add goat to boiling water. Let boil till foam comes to top. Skim off till no more arises. (15 - 20 min depending how much goat you put in.).
- Drain and set meat aside to cool.
- In a heavy bottomed pot, cover bottom with olive oil, and heat. When oil shimmers, add chopped onions, and serranos, cook till onions become translucent. Keep heat low to medium, you don't not want to burn onions or you will impart a burnt taste to whole dish.
- When onions are turning golden, add cumin, cinnamon, curry powder, stir and cook for 2 minutes. Then shut off heat.
- Debone goat and slice meat finely. Add all meat back to the onions. (Make sure there are no bone chips, because it will be impossible to find them once you add the potatoes!).
- Add water, bring back up to a boil. Add salt and coconut milk. Cover and let simmer for 20 - 40 minutes. Taste sauce. If it is too hot add more coconut milk. Too bland, you can add a pinch of chili powder. (and I mean a pinch, a 1/4 tsp can ruin an entire pot).
- Now test goat. If meat is tender, add potatoes. If meat is very chewy, wait a bit longer till meat softens up. When meat is ALMOST as tender as you want it, add potatoes and recover pot.
- Potatoes sliced thinly can take 10 - 20 minutes to soften up. Check after 10 minutes.
- If sauce is too thick, add water. Potatoes will absorb water, so keep a close eye on them. ALSO: Don't stir too much, or you will break your potatoes and you will have potato soup.
- When everything is tender, and potatoes are done, add garlic and cilantro. Stir, and cook for 5 minutes. Shut off heat.
- Now its time to make the Roti.
- To make ROTI:.
- Divide the dough into three-inch balls. Dust board. Roll out the dough balls into 6-7 inch circles. Dust each flat as you create them, before you stack them so they do not stick together.
- In a cast iron pan, (or a pan that can get very hot) Add vegetable oil. Test oil by dropping small bit of dough. If it comes to the top as soon as it hits the bottom of the pan, oil is ready. Place flat carefully in oil, it will sizzle and bubble up immediately.
- Push dough under oil to force air into it. It will brown very quickly (30 - 60 seconds) Flip once and place on paper towels to drain. Make all dough at once. Salt them while they are still hot.
- Plating : I enjoy a meal I can sink my teeth, and hands into. I serve this meal in a large shallow bowl. Place the chopped scallions in a bowl off to the side, or sprinkle over the curry. On a separate plate, stack the roti. The idea is to spoon the curry into small bits of the roti and pop into your mouth.
- Serve this with cold beer and lots of napkins. Expect a little splatter but a lot of laughs. This meal is unbelievable good. And your friends and loved ones will never forget it.
Nutrition Facts : Calories 956.3, Fat 30.7, SaturatedFat 12, Cholesterol 165.6, Sodium 1492.5, Carbohydrate 101.3, Fiber 11.5, Sugar 28.1, Protein 70.8
JAMAICAN GOAT CURRY
Slow cooked goat stew Jamaican-style. This stew can be made on the stove-top or in the crockpot. Times reflect stove-top cooking. This can be made with lamb or beef in lieu of goat, as availability requires. Additional coconut milk or curry powder can be added to taste. Modified from simplyrecipes.com. Posted for ZWT9.
Provided by strawberrybird
Categories Curries
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- If you can find Jamaican curry powder, use it and omit the allspice. If not, use regular curry powder and add the allspice to it. Add 6 tbsp of curry powder, more if you like it more spicy.
- Cut the meat into large chunks, maybe 2-3 inches across. Feel free to add the bones if you have them; you can remove them later.
- 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 and don't overcrowd the pot. It may take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.).
- Add the onions and pepper 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.
- Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 4-5 tablespoons of the curry powder. Add 4 cups of water. Stir to combine. Add the thyme.
- If you want to cook on the stove, bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat. If you want to cook in a crockpot, transfer the mixture to the crockpot and cook on low for 8-10 hours.
- If you have cooked the meat on the stove, add the potatoes when the meat is close to being done - tender but not falling apart. Cook about 30 minutes or until the potatoes are done. Then, skim the fat off the top of the pot if needed.
- If you cooked the meat in the crockpot, boil the potatoes until tender. Skim the layer of fat off the top of the curry, if needed, and mix in the potatoes.
- If you used bones, remove them before serving.
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CURRY GOAT RECIPE | BON APPéTIT
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- Using your hands, toss goat, lime juice, Green Seasoning, garlic, oil, curry powder, salt, and pepper in a medium bowl to coat meat. Cover bowl and let sit at room temperature at least 2 hours, or chill up to 12 hours (go the full time if you can).
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Add curry powder and cumin and cook, stirring constantly, until fragrant and slightly darkened in color, about 30 seconds. Working in 2 batches, add goat and marinade and cook, turning occasionally, until outside is lightly cooked but not browned and marinade darkens in color, about 2 minutes per side. Transfer goat to a plate.
- Combine onion, garlic, chopped chile, and Green Seasoning in same pot and cook, stirring and scraping up any browned bits stuck to bottom of pot, about 1 minute, then continue to cook, stirring occasionally, until onion is softened and translucent, about 5 minutes longer. Return goat to pot along with any remaining marinade. Add remaining whole chile and reduce heat to medium-low. Gently stir to combine, cover, and cook until meat begins to simmer in the marinade and release some of its juices, about 10 minutes. Uncover and stir.
- Partially cover pot and continue to simmer, stirring gently every 10 minutes or so, until liquid evaporates, then add just enough water to scrape up browned bits stuck to pot; repeat process of simmering and adding water until meat is falling from the bone and curry is thick and deeply colored, 2–3 hours total. Mix in lime juice and season with salt. Top with chives just before serving.
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