Jamaican Curried Goat

Total Time:
2 hr 15 min
15 min
2 hr

3 to 4 servings

  • 2 pounds goat meat
  • 1 teaspoon ground allspice
  • 1 teaspoon seasoning salt
  • 2 tablespoons minced garlic
  • 2 tablespoons finely grated fresh ginger
  • 3 tablespoons canola or olive oil
  • 2 tablespoons Jamaican curry powder
  • 3 scallions, sliced
  • 1/2 scotch bonnet pepper, minced, optional
  • 1 pound potatoes, peeled and cubed
  • Special equipment: a pressure cooker

  • Add the goat meat, allspice, seasoning salt, 1 tablespoon minced garlic, 1 tablespoon grated ginger and 3 cups water to a pressure cooker. Cook on high pressure for 20 minutes.

  • On the stovetop in a deep pot, add the oil, curry powder, 1 tablespoon minced garlic and 1 tablespoon grated ginger and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes. Add the scallions and habanero peppers and let simmer 2 to 3 minutes.

  • Add the goat and cooking liquid to the curry paste. Add more water if necessary, and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook as the meat will get mushy and fall apart.

  • Add the potatoes to the meat mixture and simmer until the goat is tender and the potatoes are cooked, about 1/2 hour more. Serve hot with accompaniments.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Cook's Note: It is better to have the goat cut when partially frozen to avoid splintering of the bones. Allow each pound goat to cook under pressure for about 10 minutes. If the goat is cooked before serving time, turn off the heat and allow the flavors to mix, then reheat before serving.

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