Mangu

curry-goat

Next Dish: Bramboráky

Curry Goat is a popular dish in Caribbean, Indian, and South Asian cuisines. It consists of goat meat stewed in a curry sauce, typically served with rice and peas. The dish is known for its rich, spicy flavor, which is achieved through the use of various spices such as turmeric, coriander, and cumin. In the Caribbean, especially Jamaica, it is traditionally served at events and gatherings.

potatoes

salt

garlic

water

vegetable oil

curry powder

goat meat

allspice

black pepper

carrot

dried thyme

ginger

onion

scotch bonnet pepper

Recipe

Ingredients:

  • 3 lbs goat meat, cut into chunks

  • 2 tablespoons curry powder

  • 1 teaspoon allspice

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 4 cloves garlic, minced

  • 1 large onion, chopped

  • 1 scotch bonnet pepper, seeded and chopped

  • 1 tablespoon fresh thyme leaves

  • 1 tablespoon fresh ginger, grated

  • 2 tablespoons vegetable oil

  • 4 cups water

  • 2 potatoes, peeled and cut into chunks

  • 2 carrots, peeled and cut into chunks


Instructions:

  1. In a large bowl, combine the goat meat, curry powder, allspice, salt, black pepper, garlic, onion, scotch bonnet pepper, thyme, and ginger. Mix well to coat the meat in the spices. Cover and refrigerate for at least 2 hours, or overnight for best results.

  2. Heat the vegetable oil in a large pot over medium heat. Add the marinated goat meat and cook until browned on all sides, about 5-10 minutes.

  3. Add the water to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for about 2 hours, or until the meat is tender.

  4. Add the potatoes and carrots to the pot and continue to simmer for another 30 minutes, or until the vegetables are cooked and the sauce has thickened.

  5. Serve the curry goat hot with rice and peas or roti.