Curried Goat

Name: Curried Goat
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: Serves 6
Cuisine: Jamaica
Ingredients: 1.5 kg/3 lb goat leg and ribs, or mutton, chopped into small pieces (including bone); 1 tbsp salt; 1 lime or lemon, juiced; 2 garlic cloves, crushed; 1 onion, sliced; 50 g/2 oz Walkerswood West Indian Curry Powder or Paste; ½ tsp Walkerswood Scotch Bonnet Pepper Sauce or a scotch bonnet, de-seeded and chopped; 1 beef tomato, chopped; 1 tbsp chopped fresh thyme; ½ tsp Walkerswood Ground Allspice or whole allspice (pimento) berries, crushed; 1 tsp freshly ground black pepper; 2 escallion (spring onion) stalks, chopped; 2 tbsp vegetable oil; ½ tsp finely chopped fresh root ginger (optional)

Preparation info

Serves
6

Difficulty
Medium
Ready in
4 hr

Appears in

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

About

This dish is a huge favourite in Jamaica but causes some consternation where goat is not commonly eaten. For that reason, we suggest mutton as a substitute for goat, as it is the closest in flavour. West Indian curry powder is a unique blend and we recommend that you try to find some for this recipe.

Ingredients

1.5 kg/3 lb goat leg and ribs, or mutton, chopped into small pieces (including bone)
1 tbsp

Americas
Jamaica
Main course
Caribbean
Gluten-free

Method

Wash the prepared goat meat and dry. Mix together all the ingredients except the oil and rub into the meat. Leave to marinate for at least 2 hours.

Remove any large pieces of seasoning from the meat (onions, escallions, allspice berries etc.) and reserve. In a large skillet, heat the oil over a medium heat and add the meat. Brown, turning the pieces often to seal in flavours. Lower the