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Jamaican Curry Goat

Monday, 26 May 2008

Description

Here is a classic Jamaican dish that is much beloved in that country. As usual, lamb may be substituted for the goat. Note the West Indian trait of using a massala without chile powder, and then adding chiles to the curry. The dish is traditionally served with white rice, mango chutney, and grated coconut.

Ingredients

At a glance

Cuisine

Caribbean

Ingredient

Goat

Cooking Method

Sauté

Heat Level

Chile

Scotch Bonnet

Meal/Course

Main Course

Serves

2 pounds goat meat, cut into ½ -inch cubes
3 tablespoons West Indian Massala (see Note)
½ teaspoon salt
½ teaspoon powdered cardamom
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
2 onions, sliced
2 tomatoes, chopped
2 green onions, chopped
2 Scotch bonnet (or habanero) chiles, seeds and stems removed, chopped
2 tablespoons butter
1/4 cup vegetable oil
3 cups water

Methods/steps

In a large bowl, combine the goat meat, masala, salt, cardamom, pepper, garlic, onions, tomatoes, green onions, and the chiles and mix well. Allow the meat to marinate for 1 hour.

Remove the meat from the seasonings and reserve the seasonings. Saute the meat in the butter and oil in a large skillet until lightly browned. Add the water, cover, and simmer until the goat is very tender, about 1 hour, adding more water if necessary.

Return the seasonings to the meat mixture, cover, and simmer for 15 minutes.

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