Having never eaten goat before, I wasn’t sure how to cook with it, but as I had goat stew meat, a traditional Jamaican dish – Curried Goat – seemed to be a popular option.
Week: 45 of 52
Cookbook: A few Jamaican websites
I started by making the curry powder, a mixture of turmeric, coriander, cayenne, fenugreek, cumin, cinnamon, cardamom, pepper, star anise, mustard seed, ginger, nutmeg and allspice. I mixed it in a mortar and pestle.
I browned the curry powder in oil in a pan, before adding the meat, chopped onions, scallions, garlic and a hot pepper.
Following that, I added more curry powder, fresh thyme, salt & pepper, before covering in water and simmering until the meat was tender, about an hour. Once the meat was tender, I added diced potatoes and cooked for another 20 minutes.
I served the curry over rice with braised swiss chard and mustard greens. This was definitely an enjoyable introduction to goat!
- Jamaican curry powder
- Goat meet
- Salt & pepper
- Scotch bonnet pepper