Jamaican Goat Curry
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 448, total fat 16 G., saturated fats 3 G., proteins 50 G., carbohydrates 25 G., fiber 5 G., cholesterol 129 mg, sodium 779 mg, sugar 1 G.
Calories 448, total fat 16 G., saturated fats 3 G., proteins 50 G., carbohydrates 25 G., fiber 5 G., cholesterol 129 mg, sodium 779 mg, sugar 1 G.
Jamaican goat curry is a delicious, savory stew in which the meat is simmered until it's falling off the bone, leaving it plump and juicy. While it typically takes several hours to prepare, this recipe makes it much quicker: the goat is half-cooked in a pressure cooker and then finished on the stovetop with the vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of goat meat
- 1 teaspoon ground allspice
- 1 teaspoon seasoned salt
- 2 tablespoons of crushed garlic
- 2 tbsp finely grated fresh ginger
- 3 tbsp. canola or olive oil
- 2 tablespoons Jamaican curry powder
- 3 green onions, thinly sliced
- Half a Scotch Bonnet pepper, finely chopped (optional)
- 450 g potatoes, peeled and diced
- Special equipment: pressure cooker
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Cooking the dish according to the recipe:
- Add the goat, allspice, seasoning salt, 1 tablespoon of minced garlic, 1 tablespoon of grated ginger, and 3 cups of water to the pressure cooker. Cook on high for 20 minutes.
- In a deep saucepan on the stovetop, add the oil, curry powder, 1 tablespoon minced garlic, and 1 tablespoon grated ginger and cook over low heat until all ingredients are combined into a paste, 3–5 minutes. Add the green onions and Scotch bonnet peppers and cook for 2–3 minutes.
- Add the goat and cooking liquid to the pan with the curry paste. Add more water if needed and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook the goat, or the meat will become mushy and fall apart.
- Add the potatoes to the meat mixture and cook until the goat is tender and the potatoes are cooked through, about half an hour more. Serve hot with a side salad.
- It's best to butcher the goat while it's still slightly frozen to avoid splitting the bones. Cook in a pressure cooker for 10 minutes per pound of weight. If the goat is done before serving, turn off the heat and let the flavors meld. Reheat before serving.
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