- 2 lbs (.9 kg). goat meat or chicken, cut into bite-sized pieces
- 4 tsp (20 ml) curry powder, divided use, to taste
- 1 tsp (5 ml) cumin, divided use, to taste
- 1 large onion, diced
- 5 potatoes, cut into bite-sized pieces
- oil for cooking, optional
- salt and pepper, to taste
- 2 tbsp (30 ml) lemon juice
- Jamaican hot pepper sauce, optional
- hot cooked rice
- Cut up the goat into bite-sized pieces with or without the bones--same goes for chicken.
- It is believed that the bones add a better flavour to the curry.
- Put the meat into a bowl and add 2 tsp (10 ml) curry and 1/2 tsp (2 ml) cumin; mix well and let sit while you get the potatoes ready.
- Dice onion.
- Peel and cut potatoes into bit-sized pieces.
- Put the meat into a good sized pot and cook (not brown) in a little oil (if necessary).
- Add the onion just before its done.
- Add all of the potatoes and add enough water to just cover them.
- Bring it to a boil, then turn down to a fast simmer.
- Add another couple of tsp of curry and cumin, to taste.
- Add salt and pepper.
- When the potatoes are cooked, add a tbsp or two of lemon juice.
- Simmer the whole thing down until the sauce is stew-like--Traditionally, its fairly light (watery) so that you have lots to pour over the rice.
- Add salt and pepper to taste before serving.
- If you like it hot, add a little Jamaican hot pepper sauce when its in your plate (if you add it to the pot, you could render the whole thing inedible).
- Serve over rice (I like basmati rice, myself).
- Thats it!
- This recipe comes from Brian in Winnipeg. He says: "Hi, my experience with curried goat comes by way of some good friends who are from Guyana. Many of their 'married-in' relatives are from Jamaica, and the recipes are the same.
Curried goat/chicken/beef/chick peas/etc are all of a stew-like consistency intended to be served on a big mound of rice or rice-and-peas. Goat is naturally boney and quite fat. Traditionally nothing is done to it to tenderize it. Goat is goat and it's supposed to be a little tough. PS This is the same 'filling' you would use if you were making Roti."