As Jamaicans living in the UK, we often get homesick. To be honest, most of the time, we miss either the beach or the food. And the foods we miss the most are those that remind us of special celebrations like Independence celebrations where the whole country seems to be dancing to one beat.
In fact, just typing this now reminds me that this summer we actually missed being in Jamaica for the independence ay celebrations. So, to compensate, we are cooking up one of our favourite foods from back home: Curried Goat.
Have you ever tried goat? We know it’s an unusual thing for a lot of people. For us, it’s a common thing. Well, not so common because it isn’t cheap. But growing up, eating goat meat was popular around the Christmas holidays or New Year.
If you knew a butcher, you could arrange with him to purchase some when he next slaughters a goat. Better yet, if your family reared goats, you would have the first choice of which cuts to reserve for your own family.
Curried goat and company: A can of Ting and Ram it Up (a seasoning spice mix suitable for cooking goat meat).
Most Jamaicans prefer curried goat with the bones in. It’s simply more delicious because of the flavour from the bones. It does take longer to cook though, so you must factor this in if you are going to make it using cuts with bones in. Just taste and adjust the cooking time and amount of liquid added if necessary.
A slow cooker does an excellent job with this so if you have one, make use of it. You would add the goat meat and a cup of water to the slow cooker after sealing it. (See below)
How to make authentic Jamaican Curried goat
- 1kg goat meat, chopped and cut into cubes
- 4 tbsp curry powder
- 1 tablespoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon Jamaican allspice (ground pimento)
- 3 teaspoon salt, to taste
- 1 medium onion, sliced
- 4 sprigs of scallions, thinly sliced
- 2 teaspoon minced garlic
- 6–7 sprigs of fresh thyme
- 1 Scotch Bonnet pepper
- 5 tablespoon oil (vegetable or coconut oil will do)
- 1 medium-sized potato cut into cubes
- 1 medium-sized carrot cut into cubes
- Place the pieces of goat meat in a large mixing bowl and add all the ingredients except oil, carrot, potato, and scotch bonnet pepper.
- Rub all the seasoning into the meat to marinate it. Set aside in the fridge for at least an hour (even better if left overnight)
- Heat the oil in a large heavy-bottomed pan and add the meat. Keep stirring to seal the meat all over
- Add enough hot water to just cover the meat. Put the lid on and allow to simmer for about 2 hours (keep checking and stirring every half an hour). Add more water if necessary to prevent the pan from drying out
- In the last 30 minutes of simmering, add the potato, carrot, and scotch bonnet pepper. Stir well
- Taste and adjust seasoning. Serve hot
Curried goat is usually served with hot white rice or rice and peas. You may choose to accompany yours with roasted breadfruit, or even boiled yam, banana and dumplings.
Our favourites to have Jamaican curried goat with is rice and peas, a few slices of fried plantains, tomatoes and avocado.
Yum, I’m actually salivating so I’ve got to stop.
Tell us if you if you’ve ever had curried goat. Did you like it? Let us know what you think in the comments section below.
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Other Jamaican recipes