Sauces & Soups

Curry Goat

One-pot Curry Goat

Curry Goat is a combination of goat meat and spices mainly curry seasoning slow cooked until the goat is tender. The curry goat may have originated from the Caribbean or India. The Jamaican curry is marinated overnight and slowed cooked.

Goat is a popular meat of choice for Hindus because they do not eat beef and for Muslims because they do not eat pork, so it is a good medium. This seasoning can be used with beefs, chicken or shrimps. If you follow my blog, you know I love my goat meat because the flavor is quite appealing, cooked properly the meat is succulent tender and rich. I get my goat meat from Restaurant depot but you can purchase goat meat at most African or from Mexican markets and Latin American butchers.

Chunky pieces of goat are slowly simmered in aromatic blend garlic, onions, hot pepper and the start of the sow “curry”. Jamaican adds ginger, thyme and scallion. Indian adds ground cumin, ground turmeric, ground coriander, plain yogurt, fresh cilantro, garam masala, fresh cilantro, and fresh lemon juice. They are all succulent.

Curry Goat can be served with roti cane flatbread, steamed rice, fried plantain. There are many variations on the dish that include using mutton when goat is not available or bulking it out with potatoes, carrot or the vegetable of your choice.

I use my One-pot slow cooker because I was in a rush. I came back from work and my kids absolutely wanted Curry Goat. I worked out at the end and they love it.

3- 3 1/2 pounds goat meat (cut in chunks)

5 teaspoons minced garlic

1 medium onion sliced

5 Tablespoons Curry powder

1- teaspoon pepper

4 medium potatoes

1 scotch bonnet pepper (optional)

1 tablespoon Bouillon powder (optional)

Salt to taste

 

Mix all the ingredients together except for the potato and scotch bonnet pepper. Refrigerate for 24-48 hours.

Transfer to the one-pot and add 1 cup water and pressure cook for 30 mins.

Add potatoes and adjust seasoning to taste. Add the scotch bonnet pepper. 

Slow cook for 15 or until potatoes are tender.

You may adjust thickness of soup with water or stock.

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