Curry Goat

Name: Curry Goat
Yield: Serves 4
Cuisine: Americas
Ingredients: boiled rice, to serve; 2 spring onions, green part only, roughly chopped; ½ red pepper, deseeded and cubed; 6 tbsp sunflower or groundnut oil; 2 tbsp mild curry powder; 2 garlic cloves, finely chopped; 1 hot red chilli (ideally Scotch bonnet), seeds left in, chopped; 2 cm (¾ in) piece of root ginger, finely chopped; ½ green pepper, deseeded and cubed; 10 allspice berries; 2 tbsp chopped flat-leaf parsley; juice of ½ lime; 2 tbsp chopped fresh coriander; salt and pepper; 2 tbsp all-purpose seasoning; 1 onion, roughly chopped; 2 waxy potatoes, cut into chunks; 425 ml (¾ pint) vegetable stock; 1kg (2 lb 4 oz) lean goat meat

Preparation info

Serves
4

Difficulty
Medium

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

I couldn’t write this book without including this Jamaican classic. It can be difficult to get goat, but lamb and mutton are delicious too. Do try to get goat, though – you’ll wonder why you haven’t tried it before. This has an unusual cooking technique that we use a lot in the Caribbean: steaming and frying at the same time.

Ingredients

1kg (2 lb 4 oz) lean goat meat
juice of ½

Americas
Dinner
Spicy

Method

Wash the meat and pat it dry with kitchen paper – it’s fine if there are some small bones in it as they’re good for the flavour. Cut it into large chunks, then put it in a large bowl with the lime juice, curry powder and all-purpose seasoning. Turn it over with your hands to get it well coated. Leave to marinate for 4 hours in the fridge.
Heat a large non-stick ca