Hello there!
Remember my Jamaican Oxtail recipe? Well, today we’re flying back to the Caribbean!
Want to feel the warmth of the sun, the light breeze and hear the sound of the ocean? Well, I might not be able to take you there physically but I assure you this recipe will help.
Today we are cooking Caribbean Curry Goat Stew! I use the term Caribbean and not Jamaican, Trinidadian or other Caribbean nationality because this recipe is a blend of all their Curry Goat recipes.
Indeed, each island has it is own variation of this recipe, whether it be in the cooking process, the blend of herbs and spice in the meat marinade or the vegetables used.
If you don’t like spices or curry… you are missing out! What you can do though, is lower the quantities of curry powder used in the recipe, but trust me, it’s not “too spicy” 🙂
Jamaican curry powder should be used in the recipe but since it’s not easy to find outside of the US, Canada and the UK, it’s fine to use British (also called Indian for marketing purposes) curry; just keep in mind that Indian curry is hotter than the Caribbean one.
What I love about this stew, and meat stews in general really, is how easy they are to make. Granted, they might take a little longer to cook, but they also require very few steps: as long as the meat is well seasoned, you’re fine.
I like to pair Caribbean Curry Goat with white rice or Roti, also known as Buss up shut.
Well, without further ado, here’s the recipe. Scroll down for the video instructions.
Bon appetit!
Caribbean Curry Goat, with Video
Course: MainCuisine: Caribbean5
servings30
minutes40
minutesIngredients
- Green Seasoning
6 Garlic cloves
1/2 Onion
1/2 Green onion
3cm Ginger
30g Fresh Cilantro
15g Fresh Parsley
1 Scotch pepper or Pimento pepper
Thyme
1 tablespoon salt
Water, if needed, to blend
- Marinade
4 tablespoons Green seasoning
1 tablespoon Curry powder
Salt (to taste)
- Curry Goat
1,25kg Goat meat (chopped)
4 tablespoons Vegetable oil
3 tablespoons Curry powder
1/2 tablespoon Cumin
1 Onion (chopped)
1 tomato (chopped)
1L hot Water
1 sprig Thyme
3 medium Potatoes (chopped in big chunks)
Directions
- Marinade
- Make the green seasoning by blending all the ingredients.
- In a large bowl, mix together goat meat, salt, black pepper, curry powder and green seasoning.
- Cover with plastic wrap and place in the fridge 2 hours to overnight.
- Curry Goat
- Heat oil in a large saucepan. Add in curry and cumin. Cook for 30 seconds. Stir to avoid burning.
- Add in the meat. Cook until browned on both sides.
- Add in the onions and tomatoes. Cover and cook for 5 minutes. Stir to avoid burning.
- Add hot water to cover the meat and the thyme.
- Lower heat to Medium-Low, cover and cook for at least 1h30, until the meat is tender.
- Add in the potatoes. Cover and cook until the potatoes are done.
- Serve with rice.
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