WebInstructions. Combine the goat, salt, curry powder, allspice and thyme and allow to sit overnight. The next day, rough chop the onion, garlic, ginger and habaneros, then pulse in a food processor and …
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WebMethod. Combine all of the marinade ingredients together in a bowl. Add the diced goat to the marinade, ensuring it is fully covered, and leave covered in the fridge …
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WebThis recipe for Jamaican style curry goat with such simple ingredients is unexpectedly very rich and tasty. The slow simmer makes for such tender goat meat and …
I am sure they are as passionate about goat curry as we Jamaicans are about curry goat. Wash the goat meat with vinegar and lime/lemon juice before adding the seasoning. The lime and vinegar will help cut the odour from the meat. Drain away all the water, dry with paper towel if necessary. Common Jamaican herbs and spices goes well with goat meat.
Curry goat is the most popular curry in Jamaica, although you can get curry chicken and pork as well. Don’t be put off by the goat…it’s an authentic and delicious keto friendly Jamaican dish that deserves a try! But remember: NO RICE! And sometimes you have to insist on no rice…but in a very nice way!
Traditionally, the goat meat is marinated for 24 hours to maximise the curry flavour. If your time is limited, marinate for at least 2 hours. Allow the goat to slowly cook until tender. Curry goat is slow cooked until it’s tender and delicious. The bone marrow is released into the pot filling it will flavour.
In his recipe, Levi Roots suggests adding a few slices of Scotch bonnet. But, if you like your goat curry extra spicy, you could add a whole Scotch bonnet while marinading and cooking and then remove before serving. For the perfect meal, Levi Roots suggests serving this with his traditional rice 'n' peas.