Visit any local roadside restaurant (otherwise know as a “cookshop”) and Jamaican “Curry Goat” is sure to be on the menu. Jamaica’s version of curried mutton, this spicy goat curry comes with a thick gravy loaded with vegetables and typically spooned over a heaping of white rice or rice and peas. A hearty one pot dish, Curry Goat is a must try, staple meal found in Jamaica.
1/2 cup soy sauce
1/4 cup curry powder
1/4 cup chopped garlic
2 tbsp. chopped fresh basil
1 tbsp. crushed red pepper
1 tsp. dried oregano
1 tsp. ground black pepper
2 lbs. goat meat, cut into 2-inch chunks
1/2 cup oil
4 cups coconut milk
2 cups chopped onions
1 cup chopped bell peppers
1/2 cup chopped carrots
1/4 cup chopped green onion
4 bay leaves
Rice or rice and peas, for serving
For the marinade: mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight.
For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.
Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.
Serve with rice or rice and peas.
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