The Betty Black Blog

Curry Goat is probably one of the most popular Jamaican dishes and, in some quarters, is a must for parties and special events. This dish, like so many others, exemplifies the melding of different cultures into what is entirely Jamaican. In 1845 the first indentured labourers arrived from India. Slavery had been abolished seven years previously and the former slaves now had to be paid for their work. The plantation owners needed to keep the cost of sugar production cheap and therefore indentured workers were brought in.

The Indians brought with them the exotic spices of their homeland. The former slaves kept chickens and goats, livestock which did not require either a lot of money or a great deal of space to rear. Behold, Curry Goat was invented!

Here’s a How-To video from the UK Food Channel:

I think my recipe is better than the Anglicised one:

Curry Goat
1½ lbs. goat or mutton, cut into small cubes
3 large onions, chopped
3 stalks scallions
2 cloves garlic, minced
2 tablespoons curry powder
2 large potatoes, diced
2 tomatoes, diced
1 teaspoon salt
2 sprigs thyme
½ Scotch Bonnet pepper, finely chopped
1 Tbsp Pickapeppa Sauce (optional)

Heat the oil in a Dutch oven or other large heavy pot over medium heat, and brown the meat in batches. Remove the meat with a slotted spoon and set aside.

Sauté the onions and garlic in the fat remaining in the pot until soft but not brown, about 3 minutes.

Stir in the curry powder and cook for about 3 minutes to release the curry flavour.

Return the meat to the pan, with remaining ingredients and water just to cover, cover and simmer for 1½ -2 hours. Add more water as necessary.

Serve with plain rice. Serves 4.

Don’t feel like cooking Curry Goat, then laugh at it instead; this video is hilarious!

Read more about Jamaica at Jamaica-Allspice.com