This recipe guides you through making Jamaican Curry Goat for the first time, starting with a flavorful marinade for the goat meat, followed by a slow cooking process to ensure tenderness, and finishing with coconut cream and potatoes for a rich and hearty dish.
To marinate, combine the goat meat with 6 pressed garlic cloves, 1 bundle green onions, half a bell pepper, 1 small onion, 2 Tbsp ginger, 10 sprigs thyme, 1 habanero/scotch bonnet, a drizzle of olive oil, 1 1/2 Tsp garlic powder, 1 1/2 Tsp onion powder, 2 Tsp coarse salt, 1 Tsp allspice, 1 Tbsp Jamaican jerk seasoning, 1 Tsp black pepper, 1 Tsp optional Cajun seasoning, and 2 Tbsp Jamaican curry powder. Marinate for at least 1 hour.
For cooking, heat 2 Tbsp olive oil and 1 Tbsp curry powder in a pot. Add the marinated goat meat, cover, and cook on medium-low heat for 10 minutes, stirring occasionally, until moisture is released from the meat.
Next, add 4 cups of water (enough to cover the meat) and bring to a boil over high heat. Reduce the heat to low and cook for 1 hour 45 minutes, or until the meat is tender.
Finally, add the remaining half of the bell pepper, the cubed russet potatoes, and a mixture of 2/3 cup coconut cream with 2-3 Tbsp water into the pot. Cook for an additional 15 minutes, or until the potatoes are tender. Add more coconut cream for a creamier and stronger coconut flavor if desired.
