Coach Angela's Jamaican curry goat
9 hr 45 min
1 hr 30 min
This popular Caribbean dish is served at special occasions such as family gatherings, weddings, Easter and Christmas. The blend of spices and the slow cook method makes it a tasty mouthwatering dish. Serve with white rice or rice & peas.
1000 g, diced
200 g, peeled and cubed
1 medium, diced
4 medium, peeled, thickly sliced
3 clove(s), crushed
3 medium, chopped
Knorr Aromat All Purpose Savoury Seasoning
½ inch slice(s), peeled, finely grated
2 teaspoon(s), level, ground pimento
2 teaspoon(s), level
Chilli, green or red
1 individual, Scotch Bonnet
Calorie controlled cooking spray
Vegetable stock cube(s)
- Put the meat, onion, thyme, scallion (spring onion), garlic, curry powder, all purpose seasoning, salt, pepper, ginger, pimento and paprika in a bowl. Rub the ingredients into the meat well and leave overnight in the fridge to marinate or at a minimum 1 – 2 hours.
- Take a large nonstick deep pan and mist with cooking spray. Add the meat (removing it from the seasoning) and brown off in the pan for 5 minutes, turning regularly. Once browned, add the seasoning from the bowl, stirring in for a few minutes.
- Add the stock cube and stir in with a little water. Top up the water until the meat is just covered. Bring to the boil and then simmer. Add the scotch bonnet pepper (whole) to the pot. Leave to cook for 1.5 - 2 hours until the meat is soft and falling apart. Stir meat every 20 – 30 minutes and top up with a little water if the water levels are very low. Your finished dish should have a medium to thick, gravy-like consistency.
- In the last 30 minutes of cooking, add the potatoes and carrots to the pot and cook until tender.
This dish can be cooked in the slow cooker. After browning off the meat and seasoning, add to the slow cooker and add water and stock cube, potatoes and carrots. Try using eddoes instead of potatoes, if you like.