Here is the basic Jamaican goat curry recipe that I like to use. It was given to me by a dear Haitian friend. In discussing goat curries he told me that a Haitian curry would tend to have tomato paste and probably straight curry powder as part of the rue (sauce). A Jamaican curry tends to have allspice mixed with the curry powder. I have adapted this to satisfy my family’s mouths (mild) and tummies (a bit more veggies).
- Olive oil
- 1 large onion, diced
- 3-4 garlic, minced
- 3 lbs goat meat with bone, cubed
- Salt & pepper, opt.
- 3 Tbsp curry powder (2 Tbsp curry powder, 1 Tbsp allspice)
- 3 cups chicken stock
- 2 Tbsp cubed coconut milk block, opt.
- 1 large potato cubed
- ½ yam or sweet potato cubed, opt.
- In large skillet or Dutch oven, heat oil, add onions, heat until they sweat 3-4 min. (do not fry onion). Add minced garlic, continue to cook 2 min. Remove onion and garlic, set aside.
- Add cubed goat to pan with a little more oil and brown all sides, 7-8 min over med heat. Add salt and pepper, if desired, during this process.
- Add back onion and garlic with 3 cups chicken stock. Add 2-3 TBS curry powder. Stir and bring to boil.
- Lower heat to minimum setting, cover with tight fitting lid and let simmer for 2 hours stirring occasionally every 20-30 minutes. After 1 ½ hours add cubed potato and yam and coconut. It is ready to eat after ½ hours or when the potatoes are soft.
- Serve over rice.
I use celery with or in place of onions and garlic. I have used chicken along with the goat meat, if I didn’t have a full 3 lb. of meat. The curry cooks a long time, and the meat will fall off the bones, and bones and meat will separate really well on the plate. I have used extra chicken broth and added more potatoes, yams, or carrots. I put these in with the broth and let them cook the whole 2-3 hours.
Here is a link to another recipe to give a more Jamaican version. I would recommend reading this recipe as it has helpful instructions. Enjoy!