Jamaican curry goat — tender goat marinated in curry and spices, browned, then pressure-cooked until falling-apart soft in a rich, fiery sauce with potato. A celebration classic.
- 3 Lbs Goat Meat
- 2.5 tbsp Jamaican Curry Powder
- 1/2 tsp Ground Ginger
- 1/2 tsp All-Purpose Seasoning
- 1/4 tsp Allspice
- 1 chopped Onion
- 6 cloves sliced Garlic
- 3 sprigs Thyme
- 2 tablespoons Oil
- 1 1/4 cup Water
- 1 Scotch Bonnet
- 1 large Russet Potato
- To taste Salt
- To taste Pepper
Video
Preparation
- Rinse the goat meat with vinegar and water.
- Season with 1½ tablespoons curry powder, the all-purpose seasoning, ground ginger, allspice, onion, garlic and thyme, and marinate for at least 4 hours or overnight.
- Remove the onion and garlic from the goat and set aside.
- Set an electric pressure cooker to high sauté and add the oil. Brown the goat, about 2–3 minutes per side, then remove. Add 1 tablespoon oil and the remaining curry powder and sauté for about 10 seconds, then add the onions and garlic and sauté until softened, about 4 minutes, adding a little water if dry.
- Return the goat with the water, cover, and cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure.
- Open the cooker, set to sauté for 10–15 minutes, add the potatoes and a whole scotch bonnet, and cook until the potatoes soften. Remove the scotch bonnet before serving.
