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Jamaican curried goat
- Preparation and cooking time
- Total time
- 24 hours marinating (optional)
- More effort
- Serves 6
Delicious and full of flavour.One of the most Popular dishes from the Caribbean. Great for special occasions.
- TO MARINATE THE GOAT
- 1Kg of goat (Boneless or with bone)
- 2 TBSP Caribbean hot curry powder (I.E Dunn's River)
- 1 TBSP All purpose seasoning
- 1 small Lime
- 1 Green pepper
- 1 Orange pepper
- 1 Bunch Small spring onions
- 3 garlic clove's
- 1 Scotch Bonnet pepper (half if you like it less hot, also remove seeds)
- Fresh Thyme
- Fresh flat leaf Parsley
- Fresh Coriander
- TBSP of grated ginger
- Vegetable stock cubes
- 4 Cups of Basmati Rice
- 3/4 Of tinned creamed Coconut
- 1 Tin of Kidney Beans
- STEP 1Put all of the Goat in a bowl, sprinkle the 2 TBSP of curry powder and 1 TBSP of all purpose over the meat. Then add the whole Lime juice. Rub the meat to ensure even coverage of seasoning. Fill kettle with 1 1/2 pints of water and boil, add to jug with 2 veg stock cubes.
- STEP 2On high heat, heat a large pan or pot with oil (whichever oil you prefer) until really hot. Add the marinated goat, turn to medium heat and stir occasionally for 5-10 minutes. Now add the boiled water and stock.
- STEP 3Let simmer for 30 minutes on a medium-low heat.
- STEP 4Chop the Peppers, Onions, Garlic, Scotch bonnet, Ginger, Coriander and Parsley.
- STEP 5Set aside the Coriander and Parsley.
- STEP 6Add the Peppers, Onion, Garlic, Scotch bonnet and Ginger. Let simmer for 30 mins on medium heat.
- STEP 7Add the Coriander, Parsley and 4 sprigs of Thyme. Add salt and pepper to taste.
- STEP 8Simmer for a further 15 minutes on medium heat.
- STEP 9Remove from heat
- STEP 10Add washed rice to a pot or pan, add coconut, Kidney beans, 1 clove of garlic, 2 sprig of Thyme, 1 Spring Onion and 1 tsp of salt. Bring to the boil on high heat, then turn to low heat and cook for 20 mins, or until cooked.