Serving
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Curry Goat
Jamaica

Serves
Effort:
Sched:
DoAhead:
3 main  
***
2 days  
Yes
This recipe is very famous in Jamaica. Originally it was made only for weddings and big dance parties by specialists using secret methods, but it has been adapted for the home kitchen. Goat is very good eating, and becoming more available and less expensive in North America due to demand by various ethnic communities. For options see Note-4.





2
ar
3
-----
8
1
1
2
1
1/2
-----
4
2
1
2
-----
#

T
---
oz
cl

T

T
---

T
T
c
---
Goat Meat (1)
Water
Vinegar
-- Marinade
Onions
Garlic
Chili Habanero (2)
Curry Powder (3)
Salt
Pepper, black
---------
Scallions
Oil
Curry Powder
Water
-------
PREP   -   (14 hrs or more, 30 min work)
  1. Debone GOAT and remove excess fat. Cut into 1 inch cubes (See Note-1). Wash goat cubes in Vinegar mixed with Water to cover. Drain and rinse.
  2. Chop ONIONS fine. Crush GARLIC and chop fine. Chop Chili fine. Mix.
  3. Mix all Marinade items and massage into Goat very thoroughly. Seal in a plastic bag with the air squeezed out and refrigerate overnight - or at least all day if you start in the morning.
RUN   -   (3-3/4 hrs)
  1. Chop Scallions medium.
  2. Scrape as much marinade off the Goat as you can. Reserve all of it. This is a bit tedious and some recipes skip it.
  3. In a spacious sauté pan or similar heavy bottomed coverable vessel heat Oil and fry Goat until all exuded liquid has evaporated and it is lightly browned on all sides. Be careful not to let the fond stuck to the pan burn.
  4. Stir in Scallions, reserved Marinade and another 1 T Curry Powder (or more if desired), then Water. Bring to a boil, cover tightly and simmer until Goat is tender. Depending on your goat this will be at least 2-3/4 hours and more likely 3-1/2 hours.
  5. Now and then, check water, and tumble goat. When goat is nearly tender taste for seasoning and adjust if needed (more curry powder, chili, salt or whatever it needs).
  6. If needed, finish cooking uncovered so the sauce isn't too thin. Also see Options in Note-4.
  7. Serve with steamed white rice, fried plantains or whatever you like.
NOTES:
  1. Goat Meat:   - Weight is for boneless with all excess fat removed. Removing the bones will allow the marinade to penetrate well and makes serving easier, but in Jamaica some do this bone-on, claiming better flavor. Here in Los Angeles I usually buy goat as random chunks, sometimes at as low as US $1.99 / pound, or legs at $2.99 / pound, which is a better deal for meat because the yield is better. The bones and trimmings make excellent stock for use in recipes. For details see our Goat Page.
  2. Chili Habanero:   Actually this should be a Scotch Bonnet, but here in California we can't tell which is which (Bonnys are said to be sweeter and a little flatter in shape), but either will work fine. Just one will make a dish Jamaicans would consider scandalously mild, but don't use more unless you know what you're doing, especially if you come from the Frozen North. Yes, I do use more. Note that some Jamaicans use a Scotch Bonnet based chili sauce rather than the fresh peppers.
  3. Curry Powder:   Jamaican if possible. Buy (Jamaicans seem to prefer Grace brand), or make your own (see our recipe Jamaican Curry Powder). Quantities used in the recipe vary greatly, and the amount given here is toward the low end. If you want more, put it in after frying the meat. If Jamaican powder is not possible, use Madras curry powder. Much depends on the quality of the curry powder, so use a top brand (Ship, Sun).
  4. Options:   Some suggest adding about 8 ounces of potatoes cut into 1/2 inch cubes, or sweet potatoes (the white ones) or tomatoes for the last 20 minutes or so of cooking. Adding potatoes or sweet potatoes will allow the dish to serve one more person.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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