My Goat Curry: (I learned how to make this from Grant Walter whose parents originally came from Jamaica in the West Indies.
Ingredients:
| 2 Onions |
| 1-2 Teaspoon of Jamaican Jerk seasoning (do not be tempted to use more, this is very hot) |
| 1 Tablespoon of hot curry powder |
| 2-3 lbs of goat or mutton (on the bone) cut into 1 inch cubes/pieces. |
| Fresh Coriander |
| 2 large juicy tomatoes |
| 4 Cloves garlic |
Put goat/mutton pieces into a large container. Chop, Garlic, onions, tomatoes and Coriander and add to meat. Add curry powder and Jerk seasoning and mix well. Place in refrigerator over night (this is very important when using goat as it removes the strong flavour you sometimes get when cooking goat.
The next day empty all ingredients into a saucepan and cook on high heat for about 1-2 minutes stirring occasionally. Be careful not to let ingredients burn. Place lid on saucepan and turn the heat down to its lowest setting. Simmer for about 2 hours. There is no need to add liquid to this dish unless you are using lamb. (if you do need to add liquid then add a small amount of water) When meat is tender add some more chopped coriander for contrast and taste..
Note: If you use lamb reduce cooking time until meat is tender.
Do not be afraid to add 2-3 potatoes to this curry 45mins before it is due to finish cooking. Best served with what ever you like. I prefer it with rice and and runner beans. Be careful with that 'Jerk Seasoning' until you find your comfort zone.