serves
4-6
prep
10 minutes
cook
3 hours
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
3
hours
difficulty
Easy
level
The G.O.A.T. - aka the Greatest Of All Tastes for many Caribbean food lovers. You can use either boneless goat or on the bone – we recommend with bone, to add flavour. If you really can’t find goat, you can use mutton.
We’ve given a slight twist to the traditional recipe with the addition of coconut milk – water tends to be used in Jamaica. It lifts the flavours, along with the blend of herbs and spices that infuses the meat in this soul-satisfying dish. Some people eat curry goat with rice and peas. However, a mighty army of Caribbeans believe this dish should be eaten with white rice, and white rice only! We’ve seen full-on arguments about this – but don’t be put off, we’re just passionate about our food.
Ingredients
- 1.35 kg goat, cut into 3–4cm chunks
- 3 tbsp + 3 tsp curry powder
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp ground ginger
- 1 tsp ground pimento (allspice)
- 2 tsp ground turmeric
- ¼ cup (60 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 1 400 ml can coconut milk
- 500 ml water
- 3 spring onions, sliced
- Large handful of fresh
- thyme sprigs
- 8 baby potatoes, peeled and halved
- 1 scotch bonnet pepper (chilli)
Marinating time: 2-8 hours.
Instructions
1. Put the goat in a bowl and add 1½ tbsp of the curry powder, the salt, black pepper, ginger, pimento and turmeric. Cover and marinate in the fridge for up to 8 hours to get the maximum flava. Alternatively, if you have limited time, a few hours is fine.
2. Heat the oil in a large pot over a medium heat and add 1 tsp of the curry powder with the onions and garlic. Cook for 2–3 minutes until dark brown. We call this burning the curry, aka BUN UP di ting! Then add a likkle of the coconut milk to create a thick and tasty paste.
3. Add the goat to the pot and sauté until brown all over. Add half the water and the remaining coconut milk, cover and cook over a medium heat for up to 2 hours or until tender, stirring occasionally and adding 1½ tbsp more curry powder halfway through. Add the remaining curry powder, to taste, and add more water during cooking if necessary.
4. Add the spring onions, thyme, potatoes and scotch bonnet and cook for a further 15 minutes. Remove the scotch bonnet (or leave it in longer for a spicier taste), then cover the pot and cook for 30 minutes more until the meat is very tender; it should be falling off the bone if you have used bone-in goat.
Recipe from by Craig and Shaun McAnuff (Bloomsbury, HB, $49.99).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The G.O.A.T. - aka the Greatest Of All Tastes for many Caribbean food lovers. You can use either boneless goat or on the bone – we recommend with bone, to add flavour. If you really can’t find goat, you can use mutton.
We’ve given a slight twist to the traditional recipe with the addition of coconut milk – water tends to be used in Jamaica. It lifts the flavours, along with the blend of herbs and spices that infuses the meat in this soul-satisfying dish. Some people eat curry goat with rice and peas. However, a mighty army of Caribbeans believe this dish should be eaten with white rice, and white rice only! We’ve seen full-on arguments about this – but don’t be put off, we’re just passionate about our food.
