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Jamaican Curried Goat

Recipe from:
Curried goat is often the meat of choice at any party, wedding or funeral in Jamaica. The tradition is to buy an actual goat before the event and butcher it for the special occasion. The head, feet and the official is traditionally used to make 'Mannish Water' which takes pride of place at any party. It is better to have the goat cut when it is still frozen as this minimizes splintering the bones. Allow time for the meat to thaw and drain before seasoning. Always remember if the meat has water, it will dilute the seasoning. Many people brown the goat in oil before adding water, others cover the seasoned meat and allow it to steam in its own juices. Allow each lb. of goat to cook slowly for approximately 20 minutes. If the goat is cooked before serving time, turn off the heat and allow the meat to absorb the flavours, then reheat before serving.
Jamaican Curried Goat

2lb. goat meat
1 stalk escallion
2 cloves garlic
1 tsp. salt
1 tsp. hot pepper (optional)
2 tbsp. curry powder
1 tsp. salt
2 tbsp. oil
2 cups water
1lb. potatoes, peeled and cubed

Season goat meat with escallion, garlic, pepper, curry powder and salt and allow to marinate for at least 30 minutes (overnight would be ideal).

Scrape seasoning from meat and set aside before putting meat to fry in 2 tbsp. oil.

Brown meat. Add about 2 cups of water and simmer until soft.

Add more water if necessary.

Return seasoning and add potatoes to meat. Simmer until cooked about 2-3 hours.

Serve hot with the same accompaniments as curried chicken.

Serves 3-4 or 1 hungry Jamaican