Recipe courtesy of Aunt I's Jamaican Restaurant
and
Winston Grant
Curry Goat
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 291
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 6
- Sugar
- 1
- Protein
- 48
- Cholesterol
- 129
- Sodium
- 588
- Total: 14 hr 10 min
- Prep: 10 min
- Inactive: 12 hr
- Cook: 2 hr
Ingredients
5 pounds frozen goat meat, defrosted
7 to 8 whole allspice
3 cloves garlic, coarsely chopped
1 onion, chopped
1 to 2 Scotch Bonnet peppers
1/2 sprig fresh thyme
1 cup spicy curry powder
2 tablespoons seasoning salt, such as Lawry's
Directions
- In a large bowl, mix the goat, allspice, garlic, onion, peppers and thyme. Sprinkle the curry and seasoning salt over the mixture and mix well.
- Place the bowl in the refrigerator to marinate for overnight, about 12 hours.
- After marinating, place the mixture into a pot and add water just under the level of the meat. Cover the pot and cook over high heat for 30 minutes. After 30 minutes, lower the heat to medium and cook for another 1 to 1 1/2 hours. (Use a long spoon to stir the meat from bottom to the top every 15 to 20 minutes until the heat is turned down.)
- When the meat can be cut easily with the spoon, it is fully cooked. Remove from the heat and let the meat sit so the oil from the meat can rise to the top. Skim off the oil and discard.