Although curry is often associated with India, it is also popular in Jamaica, being brought to the island in the 17th century by East Indian indentured workers brought in by the colonial British. Goat meat is also very popular in Jamaica, so curry goat is high on the list of favorites.

Ingredients

For 4 to 6 Person(s)

Recipe:

4 lbs goat meat
2 tablespoon(s) Little Jamaica all natural Original Caribbean curry powder
1 medium onion, chopped
2 stalk(s) escallion, chopped
4 clove(s) garlic, chopped
1 teaspoon(s) ginger, chopped
2 teaspoon(s) thyme, chopped
1 whole scotch bonnet pepper ( leave whole and add in pot when simmering to extract flavour)
1 teaspoon(s) Little Jamaica all natural black pepper
1 teaspoon(s) Little Jamaica all natural sea salt
1/4 cup Vegetable or olive oil
4 cup(s) boiling water
2 large Potato, diced
2 medium carrot, sliced
4 whole pimento berries, crushed
1 table spoon of Little Jamaica all natural all purpose seasoning
2 table spoon of Little Jamaica all natural meat seasoning

DIRECTIONS
Trim meat, cut into bite-size cubes or pieces and wash in a mixture of water and vinegar then rinse and drain leaving meat moist to Absorb seasoning.

Add 1 tablespoon curry powder, chopped onion, escallion, garlic, ginger, thyme, black pepper and sea salt; rub the seasonings into the meat, cover and put to marinate for 3 hours

Heat vegetable or olive oil (hint as meat have natural oils) in a heavy bottom skillet over medium heat and add the remaining one tablespoon curry powder.

Add the marinated meat and allow to sear.  Turn the meat and add 6 cups boiling water.  Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender.

Add the diced potato and cook for 5 minutes. Fold in the sliced carrot and pimento berries whole scotch bonnet and cook for five minutes.

When finished leave pot covered for 30 minutes then serve.

See recipes for accompanying sides and salads.