The Chef had the pleasure of attending the wedding of his brother-in-law Michael and his wife Pam in Jamaica, were he first tried Jamaican goat curry. Having eaten tamer Indian curries made with vegetables or white meat chicken, I found that the local goat curry packed a spicy punch and intense gamey-mutton flavor; but sweet coconut milk helped tame the heat, along with a few local Red Stripe beers. The addition of lime juice sets this curry apart from the India-style; citrus adds an extra level of complexity that cuts into the creamy flavor of coconut-flavored curry sauce.
One indigenous ingredient is left out in this recipe: Scotch bonnet peppers. Substitute habanero chiles instead; the 99 cent curry powder I picked up has red chile pepper included, so it's already hot enough - always taste premixed curry power for spiciness! You can substitute any other meat or just go vegetarian* with The 99 Cent Chef's Jamaican curry recipe.
Ingredients (serves 2-3)
- 2-3 lbs. of goat meat (or any meat, including chicken, pork or lamb)
- 1 oz. of curry power (about 5 tbsp.)
- 13.5 oz. can of coconut milk (or cream - bought at 99c only Store)
- 1 small container of plain yogurt (optional)
- 1 onion chopped1 bell pepper (optional) chopped
- 1 tbsp of powdered ginger - or fresh chopped
- 1 tbsp. chopped habanaro chile (optional - add a little at a time and taste for heat tolerance)
- 2 tbsp. garlic chopped (jar or fresh)
- 2 tbsp. lime juice (or lemon)
- 1 tbsp. oil
- 2 cups of water or broth
- Salt and pepper to taste
Add a tablespoon of oil to a large deep pan or pot and brown goat meat about 15 minutes, and set aside.
Add chopped onion, bell pepper, garlic, ginger and curry powder over low/medium heat, and cook about 5 minutes until veggies soften and curry powder begins to toast.
Mix well, cover and cook about 3 - 4 hours at a low simmer; check from time to time to stir, and add water as needed. After a couple of hours you can add a little chopped habanero chile, mix well and taste for heat tolerance. Uncover the last half hour so liquid reduces by half to get a thicker sauce (or mix in 1 tbsp. of flour dissolved in a 1/4 cup of water, if you are impatient). Some of the cuts of meat are fatty, so you may want to skim it off.
Serve over white or brown rice.
*A couple of notes if you want to use chicken; you can reduce cooking time by half (pork and lamb takes the same amount of time as goat). For a vegetable curry, cook sauteed onion and bell pepper in curry sauce for a half hour, then add your favorite veggies including cauliflower, green beans, carrots and/or potato; and cook until tender.
Warning, your kitchen and fingers will smell of curry for a couple of days!