Jamaican/east Indian curry goat help
4 lbs Goat shoulder, sawed in cubes with bones
2 tsp kosher salt
1 tsp Black pepper
6 Tbsp Jamaican curry powder
1 large Onion, sliced
4-6 cloves Garlic, minced
1 Scotch bonnet pepper, slice and discard seeds
4 Tbsp Cooking oil
4 cups boiling Water
1 large spring Thyme
1 medium Onion, chopped
4-6 Yukon Gold Potatoes, each peeled and cut in 4 pieces
1 Tbsp banana ketchup or plain ketchup
Mix together goat meat, salt, black pepper, 4-5 Tbsp curry powder, 1 large onion sliced, garlic and Scotch bonnet pepper. Place in the fridge overnight (or at least 5 hours) to marinate.
Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside.
Heat cooking oil in large saucepan on high. Place goat meat in pan and brown on all sides. Do this in batches (do not overcrowd).
Once the meat is browned add thyme and 2 cups of boiling water to meat in pot; cover and lower heat to Medium-Low and simmer for 1 ½-2 hours.
Chop 1 medium onion and add to pot along with the sliced onion and Scotch bonnet pepper that was set aside earlier.
Add 2 cups of boiling water and bring to a boil.
Taste and remove Scotch bonnet pepper based on your taste; add more curry powder to taste.
Add potatoes and ketchup; simmer on low heat for ½ hour, or until potatoes are fork tender and the meat is falling off the bone.
If you can’t find Jamaican curry powder add 1 t ground allspice to 6 T curry powder.
If sauce is too thin at the end, pour out the liquid into a saucepan and reduce to desired consistency and add back to pot.
also check out this website:
Fay and her daughter have made wonderful videos on how to make this and many other Jamaican dishes
I highly recommend it
in fact, as you'll discover, my recipe is really Fay's with just a few minor changes
for like musicians, all cooks are thieves
Don't know about Jamaican-style, but here's a basic Indian curry:
The only unusual thing here is the coconut powder; you can omit that. I'd also add a little powdered garam masala towards the end, and add the cilantro leaves right before serving. I'd also brown the meat before adding it to the sauce, though this is slightly unusual in Indian cooking.