Jamaican Curry Goat
A rich and aromatic Jamaican classic featuring tender goat meat slow-cooked in fragrant curry spices with potatoes and a whole scotch bonnet for a subtle kick. Perfect for a hearty family meal or special occasion.
Ingredients
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Goat Meat⚖ 300 g 2 pcs
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Oil⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
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Russet Potato⚖ 150 g 🥔 1 pcs
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Jamaican Curry Powder⚖ 18.5 g 💧 37 ml 🥄 2½ tbsp
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Onion⚖ 150 g 🧅 1 pcs
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All-purpose Seasoning⚖ 15 g 💧 30 ml 🥄 2 tbsp
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Garlic⚖ 30 g 🧄 6 pcs
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Allspice⚖ 15 g 💧 30 ml 🥄 2 tbsp
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Ground Ginger⚖ 10 g 1 pcs
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Scotch Bonnet⚖ 45 g 🌶️ 1 pcs
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Pepper⚖ 1 g 1 pcs
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Thyme⚖ 2 g 💧 4 ml 🥄 ¾ tsp
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Water⚖ 15 g 💧 15 ml 🥄 1 tbsp
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Salt⚖ 3 g 💧 2.5 ml 🥄 ½ tsp
Total nutrition
986 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Rinse the goat meat (1.36 kg) thoroughly with a mixture of vinegar and water, then pat dry. Season with 22 ml curry powder, all-purpose seasoning, ground ginger, allspice, chopped onion, sliced garlic, and thyme sprigs. Marinate for at least 4 hours or overnight in the refrigerator.
- Remove the onion and garlic from the marinated meat and set aside. Set a 6-quart electric pressure cooker to high sauté mode and add 15 ml of oil. Working in batches if needed, add the goat meat and brown for 2–3 minutes per side, then remove and set aside.
- Add the remaining 15 ml of oil to the insert along with the remaining 7 ml of curry powder and sauté for about 10 seconds until fragrant. Add the reserved onion and garlic and sauté until softened, about 4 minutes, adding a splash of water if the mixture looks dry.
- Return the goat meat to the pressure cooker and pour in 300 ml of water. Secure the lid and cook on high pressure for 40 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually.
- Once fully depressurised, open the lid and switch back to sauté mode. Add the diced russet potato and the whole scotch bonnet pepper. Cook for 10–15 minutes until the potatoes are tender and the sauce has thickened. Remove the scotch bonnet pepper, season with salt and pepper to taste, and serve hot.
Source:
TheMealDB
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