Enjoy this Jamaican goat curry that’s packed with flavour for a family feast. Bring the pot to the table and let everyone help themselves
Prep:10 mins
Serves 6 – 8
1kg goat meat, cut into cubes (we got ours from Cabrito Goat Meat)4 tbsp curry powder1 tbsp turmeric1 tsp black pepper1 tsp Jamaican allspice (ground pimento)3 tsp salt, to taste1 medium onion, sliced4 spring onions, thinly sliced, plus extra to serve2 tsp minced garlic6-7 thyme sprigs5 tbsp oil (vegetable or coconut)1 medium carrot, cut into cubes1 medium potato, cut into 2cm cubes1 Scotch bonnet chilli, left whole
STEP 1Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.STEP 2Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.STEP 3For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.
