Much like jerk chicken, the key to this dish is to marinate your goat meat in lots of spices before cooking for optimum flavor. Another important element comes from slow cooking the curry for a longer period of time to ensure the marinade infuses into the sauce base. Anything from white rice to steamed cabbage and plantain go perfectly with goat curry.
Ingredients:
- 1 kg SeasTheDay boneless goat meat
- 1 tsp. sea salt
- 1 tsp. black pepper
- 2 tbsp. curry powder
- 1 tsp. allspice
- 1 tsp. fresh ginger, grated
- 1 medium onion, chopped
- 1 spring onion, chopped
- 4 garlic cloves, peeled and chopped
- 1 Scotch bonnet or any other chili pepper, chopped
- 5 sprigs fresh thyme
- 1 tbsp. all-purpose seasoning
- 200 g potatoes, peeled and chopped into two inch pieces
Directions:
- In a bowl combine goat meat, 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.
