Wa gwaan massive? So, the other day I cooked curried goat's meat, and it was copasetic. Occasionally, when I want red meat, I opted for goat's meat. Curry or curried goat is an icon dish in Jamaica. It is eaten all year round but most popular during the Christmas season.
In Jamaica, we only eat the meat of the buck(called ram-goat or rammy in Jamaica). Personally speaking, goat's meat has a bland taste, so I always use strong flavoured condiments to bring out the flavour in the meat. Fried ripe plantain enhances any curried dish.
2 lbs. goat's meat (the buck)
1 tsp. dried thyme
1/4 tsp. pimento seeds
1 tsp. all-purpose
1 tsp. salt
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. chilli powder
1 tsp. onion powder
1 tsp. dried Scotch Bonnet pepper (optional)
1 tsp. ground black pepper (not mention in the video)
1 whole green hot pepper
2 stalks scallion
1 sprig of fresh thyme
1 small onion
2 cloves garlic
3 tbsp. vegetable oil (use less if you want)
6 tbsp. Indian curry (use regular curry if you want)
2 small Irish potatoes, sliced
4 cups water
Cut goat's meat into bite sizes then wash with vinegar and water solution, drain. In a container, season goat's meat with all the condiments except for the curry powder. Marinate seasoned goat’s meat for at least 30 minutes
Put a Dutch pot on high heat, add the oil and curry powder. Cook the curry powder into the hot oil for at least two-three minutes. Put the seasoned goat's meat into the hot curry oil, stir and cover a pot. Do not add any water as yet, allow the meat to cook in its own juice until it starts to fry.
Pour enough water to cover the goat's meat (about 2 cups). Cover pot and cook goat's meat until the water reduces.
Use a fork to test if the meat is partially cooked, the amount of water you added determines if the meat is partially cooked or not. I added two more cups of water and the Irish potatoes.Cover and cooked until gravy thickens. Add more salt if needed. Remove from heat and serve