Curry Goat has got to be my favourite Caribbean cuisine ever, so much so, it’s on the menu every fortnight. It’s very easy to make, albeit time consuming but the awesome taste makes up for the time spent making it.
I had my first Curry Goat in 2010. Then, I had a Jamaican colleague who was obsessed with it. She took me to this Caribbean restaurant one time, there I tasted it for the first time and I was swooned!. I never bothered to try making it but I sure did request for it at restaurants. Fast forward to 2012, I got the recipe from a friend and tried it and since then, it has become a favourite.
Most Curry Goat recipes call for same ingredients but a few modernised recipes call for two extra ingredients, the Amchar Masala and Jeera powder also known as Cumin Powder.
Amchar masala is a Trinidad spice which consists of Fenugreek seeds, Black Peppercorns, Coriander, Fennel seeds, Cumin and Mustard seeds. This spice isn’t the easiest to come by but a similar spice I’ve found is Achar Masala which is an Asian spice , consists of practically same ingredients, the only difference being, Achar has got Red Chillies in it while Achar is without, so I’ll say, they are interchangeable. Achar masala is sold in most Asian grocery stores so it won’t be hard to get, Jeera powder on the other hand is only Ground Cumin.
These two spices are optional but they do enhance the taste of Curry Goat when used.
Curry goat is proving to be a hit at parties these days. I’ve even had it once at a Nigerian/Caribbean wedding. You can spruce up your dinner menu by adding curry goat, its a winner, any day. Surprise your friends/family, give tomato a stew a miss this weekend, serve Curry Goat instead, trust me, you’ll be glad you did! Even if you haven’t got Amchar/Achar Masala, do without them for now, just experience the deliciousness of this curry. Thank me later…:-D
One thing I find very ironic about Curry goat is the similarity in taste to Ayamashe stew. It’s ironic because the ingredients are not in any way similar and the cooking processes are far from similar. It just always reminds me of Ayamshe and it’s got nothing to do with the similarity in appearance. Maybe it’s just me then…oh well!
3kg Goat meat(with bones)
4 tablespoons Jamaican Curry Powder
1 teaspoon Achar/Amchar Masala (optional but it does add to the flavour)
1 teaspoon Jeera powder (Cumin Powder(optional)
3 tablespoons Cooking oil
Large Onion chopped
1 Scotch bonnet, seeded and chopped (optional)
2 stalks of Spring of onions chopped
1 tablespoon Thyme
Teaspoon Black pepper
1 Knorr cube
2-3 cups water
Salt to tatse
Wash the Goat meat and season with 2 tablespoons of Curry powder, half of the Spring onions and Onions, Knorr cube, Black pepper, Garlic, chopped Scotch bonnet, 1/2 tablespoon Thyme, Achar/Amchar masala and Salt and allow to marinate for at least 2 hours or overnight preferably.
Tip: I suggest you use your least favourite cooking pot for this as curry has a tendency to leave permanent stains on pots. Use a Dutch pot if you can.
Heat up the vegetable oil in a pot on medium heat…. When it’s hot, add the rest of the Curry and Jeera powder. Stir until fragrant and curry browns, be careful not to burn it..
Add the marinated meat into the pan, add chopped red Onions, stir continuously for 3 minutes….
Cover the pot and let it simmer for 30 minutes on low heat. The meat releases its own juices at this time so there’s no need to add water.
Check after 30 minutes…
Now, add 2 cups of water, stir, taste for Salt and adjust if necessary. Add the remaining Thyme.
Tip: Avoid adding too much water, let the meat stew in its own juice, this enhances the richness of the gravy. You can always add more water as you go.
Bring to a boil and let it simmer on low heat for at least an hour an hour. After an hour, lift the lid, if you find the gravy too thick,
Add another cup of water, then add the remaining chopped Spring Onions.
“I should add at this point that some recipes call for added potatoes/flour/coconut milk as thickeners. Well, I don’t like potatoes in soups so I never use it also think flour and coconut milk takes a lot away from the taste but if you feel like adding any of these as thickeners, do feel free. I intentionally refrain from adding too much water too much water to avoid the hassle of thickening it up.
If you’re using potatoes, simply peel 3 Irish potatoes, wash and cut into chunks, add at this point and let it cook for a further 20 minutes till final doneness.
If you’re using flour or coconut milk, add also at this point and cook for 5 minutes till final doneness.”
I’m not using any thickener so I’ll continue with my original recipe.