SERVES 6
The element of spices and curries in the Jamaican cuisine comes from the Indian immigrants who came to Jamaica, mostly between1845 and 1917, to work as laborers, when both countries were British colonies. Curried goat is by far the most popular curry dish in Jamaica. Strange fact…my first experience of this curry was at a small Jamaican restaurant in Newark, Delaware. I fell in love with it and it became one of my favorite curries, if not my favorite one. I love to make the Jamaican curry powder from scratch and use it for making chicken and vegetable curries too.
For making Jamaican curry powder
1 tbsp coriander seeds
1 tbsp cumin seeds
2 tsp allspice seeds
2 tsp dry yellow mustard seeds
2 tsp ground fenugreek seeds
1½ tsp white or black peppercorns
1 whole dried clove (use about 1/4 teaspoon ground)
2½ tbsp ground turmeric
2 tsp ground ginger
1 tsp ground nutmeg
½ tsp ground scotch bonnet pepper or cayenne pepper
For making curried goat
3 lb goat meat, cut into 1½ in pieces
2 tbsp white vinegar
2½ tbsp Jamaican curry powder
1 medium onion, finely chopped
2 scallions (green onions), finely chopped
4 garlic cloves, finely chopped
1 tsp ginger, finely chopped
2 tsp thyme, chopped
½ whole scotch bonnet pepper, chopped. If you cannot find these peppers, you can also use ½ habanero pepper or 1-2 green chilies
1 tsp ground black pepper
1 tsp salt
¼ cup vegetable oil
4 cups boiling water
1 large potato, diced into 1 in cubes
1 medium carrot, sliced into 1-1½ in pieces
4 whole pimento berries, crushed
2 tbsp green scallions, chopped, for garnish
1 For making the curry powder, lightly toast the whole spices (coriander, cumin, allspice seeds, mustard, fenugreek, clove, peppercorns) in a fry pan, on low heat, for about 4-5 minutes just until the spices release their aroma. Stir very frequently so that the seeds do not burn. Using a spice grinder, grind the spices to a fine powder. Add the other powdered spices (turmeric, ginger powder, scotch bonnet or cayenne pepper powder) and mix very well. You will need 2½ tbsp of this curry powder for the recipe. You can store the rest of the powder in an airtight container for about 6 months for future use.
2 Take the goat meat in a medium mixing bowl and add vinegar. Mix well. Gently rinse in water once leaving the meat with just an essence of vinegar. Make sure that the excess water is drained from the bowl.
3 Add 1½ tbsp of the Jamaican curry powder, chopped onion, scallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper and salt to the meat. Rub the seasonings into the meat, cover and put to marinate for about 2 hours.
4 Heat vegetable oil in a heavy bottom pan over medium heat and add the remaining 1 tbsp curry powder. Add the marinated meat and allow to sear stirring occasionally, for about 2 minutes. Add 4 cups boiling water. Cover and allow to simmer on low heat for about 1 hour 20 minutes or until the meat is tender. (You can also transfer the meat to a pressure cooker or instant pot and cook it).
5 Add the diced potatoes and cook for 5 minutes. Add the sliced carrot and crushed pimento berries and cook for 5 minutes.
6 Remove from heat and garnish with chopped scallions.
Serve with Jamaican rice and peas or with plain rice.
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