Curry Goat
Much like jerk chicken, the key to this dish is to marinate your goat meat in lots of spices before cooking for optimum flavour. Another important element comes from slow cooking the curry for a longer period of time to ensure the marinade infuses into the sauce base.
What is curry goat made from?
Curry goat is made from, well — goat. The main ingredient is goat meat, accompanied by various spices and Scotch bonnet. Our recipe also uses potatoes, but you don't have to.
What does curry goat taste like?
As far as the goat component goes, it tastes a lot like lamb. When it comes to the actual curry, expect spiced flavours along with delicious hits of garlic and ginger.
What goes well with curry goat?
Anything from white rice to steamed cabbage and plantain go perfectly with curry goat.
kg boneless goat meat
sea salt
black pepper
curry powder
allspice
fresh ginger, grated
medium onion, chopped
spring onion, chopped
garlic cloves, peeled and chopped
Scotch bonnet, chopped
sprigs fresh thyme
all-purpose seasoning
potatoes, peeled and chopped into two inch pieces
- In a bowl combine goat, salt, pepper, curry powder, allspice, ginger, onions, spring onions, garlic, scotch bonnet and thyme. Leave to marinate, for at least 2 hours, but ideally overnight.
- In a large, deep saucepan over high heat, add vegetable oil and goat mixture and brown, about 10 minutes. Add 250ml water and all purpose seasoning, lower the heat and cook for a further 30 minutes.
- Add your potatoes and cook for one hour until meat is tender, stirring occasionally.
- Serve with white rice, steamed cabbage and plantain.
