Coach Angela's Jamaican curry goat
1
Points®
Total time: 9 hr 45 min • Prep: 15 min • Cook: 1 hr 30 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Goat, Raw
1000 g, diced
Potatoes, Raw
200 g, peeled and cubed
Onion
1 medium, diced
Carrots, raw
4 medium, peeled, thickly sliced
Garlic
3 clove(s), crushed
Spring Onions
3 medium, chopped
Thyme, Fresh
4 sprig(s)
Curry Powder
4 teaspoon(s)
Knorr Aromat All Purpose Savoury Seasoning
1½ serving(s)
Salt
1½ teaspoon(s)
Black pepper
1½ teaspoon(s)
Root Ginger
½ inch slice(s), peeled, finely grated
Cayenne Pepper
2 teaspoon(s), level, ground pimento
Paprika
2 teaspoon(s), level
Chilli, green or red
1 individual, Scotch Bonnet
Calorie controlled cooking spray
4 spray(s)
Vegetable stock cube
1 cube(s)
Instructions
1
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.
2
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.
3
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.
4
In the last 30 minutes of cooking, add the potatoes and carrots to the pot and cook until tender.
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