All across the Caribbean there are unique ways to make Curry Goat and over the years I have shared Classic Curry Goat , Outdoor Fire Curry Goat , Slow Cooker Curry Goat , 1 Hour Pressure Cooker Curry Goat , Oven Curry Goat , Classic Jamaican Curry Goat , etc. They are all great recipes but this version is a little different and probably the easiest of the recipes you will learn.
You will need…
3 pounds of goat (with bone)
1 lemon (juice)
1 medium sized onion (sliced)
8 cloves of garlic (Crushing)
3/4 tbsp ground masala
1 teaspoon roasted cumin (Gira)
5 to 7 bell peppers
2 tablespoons Caribbean Green Seasoning
3/4 teaspoon black pepper
1 tablespoon turmeric
3 tablespoons curry powder
3/4 tablespoon grated ginger
3 bay leaves
3/4 tablespoon salt (adjust)
1 large tomato (Dice)
1 1/2 cups pigeon peas
5 to 7 cups water
3 tablespoons of chopped red tea (Culantro)
Note! The video below goes into more detail about the recipe and I highly recommend watching it. If you are making this recipe gluten free, please review the full ingredients list to ensure it meets your gluten free dietary requirements. If you don’t have lemon juice to wash the goat, use lime juice or 1/4 cup white vinegar. Boneless goat means you don’t have to handle the bones when serving this curried dish, but I think meat on the bone gives it a deeper flavour.
Let the butcher cut up the goat (If you use bone-in meat like me) Be careful when cutting it up, as the bones are very difficult to cut at home. Then wash it with lemon juice and cold water. Drain it and place it in a large saucepan over medium-low heat. The goal is to melt and discard some of the fat, as explained in the video.
After about 25-30 minutes, skim off most of the fat but leave about a tablespoon in the pot. Next, add the onion, garlic, Caribbean green seasoning, and geera. (ground roasted cumin)black pepper, ground masala, and bird’s eye pepper. Use as much of your favorite hot chili as you can tolerate. Stir well and cook for 3-5 minutes.
Then add the turmeric, curry powder, and ginger and stir fry for 3-5 minutes. The aim is to remove the raw smell of the curry, allowing the spices that make up a good curry powder to bloom.
Rinse (It was frozen) Add the pigeon peas along with the tomatoes and bay leaves. I prefer to use bay leaves over curry leaves, but this is just my preference. Stir well.
Turn the heat to medium-high and add salt and 5 cups of water to the pot. Bring to a boil, then reduce heat to low and simmer for 2 1/2 hours. While cooking, add 2 more cups of water to the pot. Yes, stir every 20-30 minutes.
Depending on how old the goat was when it was slaughtered, it should be quite tender at this point. Now is the time to taste it, adjust the salt to your liking, and see if the gravy is as thick as you like – keep in mind that it will thicken further as it cools.
Mix in the chopped pickled ginger. (Culantro) Or coriander if you don’t have it on hand. (coriander) also works.
Serve with rice or bus up shut roti and mango tarkari.
