Jamaican Curry Goat
A Caribbean Experience
3 pounds Goat with bone, cut into 1-inch cubes
1 large onion, sliced
6 cloves garlic, finely chopped
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon thyme leaves
1/2 teaspoon finely chopped Scotch bonnet Pepper*
2 tablespoons canola or vegetable oil
1 teaspoon sugar 5 green onions, chopped
2 teaspoons curry powder
2 potatoes, peeled and cut into 1/2-inch cubes
* Note: The Scotch Bonnet ( Habanero) peppers mentioned in the recipe are extremely hot and spicy.
1. Squeeze the lime juice over the goat; let it sit for 10 minutes and then rinse with cold water.
Drain off excess water.
2. Place the goat in a bowl and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, cover and refrigerate, for 1 to 2 hours.
3. In a large pot over medium heat, heat the oil .and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly.
4. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour cup of water.
5. Add the potatoes and – cup, stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Smash some of the potatoes to thicken the sauce, if desired.
6. Serve with rice or Jamaican roti and a salad.