Servings: 8 | Preparation time: 20 minutes | Cooking time: 3 hours
Ingredients
- 4 lbs goat meat, chopped
- 8 tbsp Cool Runnings curry goat powder, divided
- 2 tbsp Worcestershire sauce
- 5 tbsp vegetable oil
- 1 medium white onion, chopped
- 6 scallions, chopped
- 6 cloves garlic, minced
- 1 tsp grated ginger
- 8 sprigs fresh thyme
- 1 tbsp tomato paste
- 5 cups chicken broth
- 1 Scotch Bonnet pepper, left whole
- Salt and black pepper, to taste (optional)
Directions
1. Rinse the goat meat thoroughly and pat dry. Place in a large bowl and season with 6 tablespoons of Cool Runnings Curry Goat Seasoning and Worcestershire sauce. Mix well to coat evenly.
2. Cover and marinate in the refrigerator for at least 2 hours or overnight for best results.
3. Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the remaining 2 tablespoons of Cool Runnings Curry Goat Seasoning and stir for about 30 seconds until fragrant.
4. Brown the goat meat in batches, cooking for about 2 minutes per side. Remove and set aside once browned.
5. Reduce the heat to medium. Add the onion, scallions, garlic, ginger, thyme, and tomato paste. Cook for 3 to 4 minutes, stirring and scraping up any browned bits from the bottom of the pot.
6. Return the browned goat meat and any accumulated juices to the pot. Pour in the chicken broth and add the whole Scotch Bonnet pepper. Stir well to combine.
7. Cover and simmer on low heat for 2 to 2½ hours, stirring occasionally, until the goat becomes very tender and the gravy has thickened.
8. Remove the Scotch Bonnet pepper and thyme sprigs. Taste and adjust seasoning if needed.
9. Serve hot with rice and peas, steamed cabbage, and fried plantains.
Jamaican Curry Goat Recipe Card
Download PDF
Download PDF