Sunday, March 19, 2017

Chowhound: Jamaican Curry Goat

Whenever there's something unusual to be found at my local grocery store, I'm the first to snatch it up.  Okay, maybe not the first first, but pretty close.  I know exactly where they put all the cool stuff.  And I certainly noticed when they set out some fabulous slabs of frozen goat.  The first thing I thought of was the amazing curry goat that I'd had at a local restaurant, and I really wanted to replicate that experience.  Luckily, the owner of that restaurant has a small dry goods section near the register with some imported Jamaican goodies.  His suggestion?  Add a little bit of jarred jerk paste at the end of cooking to give it that fresh hit of spice and flavor.

Jamaican Curry Goat
Adapted from Chowhound

3 pounds goat meat with bone, cut in large cubes
3 tablespoons Goya Adobo All-Purpose Seasoning without pepper (blue lid)
2 tablespoons vegetable or corn oil
1 large yellow onion, medium-dice
3 cloves garlic, minced
1 bunch green onions, chopped medium-coarse
4 sprigs fresh thyme
5 whole allspice berries
Freshly ground black pepper, to taste
1 fresh Scotch bonnet pepper, leave whole and cut small "X" in bottom
2 tablespoons Jamaican curry powder

Trim excess fat from meat cubes, season with 2 tablespoons of Adobo seasoning and let sit for 30 minutes.

Chop onions, garlic, and green onions while meat is marinating in Adobo seasoning.

Heat oil in large, heavy-bottomed pot and fry 1 tablespoon of the curry powder in the oil until curry powder darkens. Immediately add goat meat cubes along with chopped onions, garlic, green onions, thyme, whole allspice, and black pepper. Stir and fry over medium heat, stirring constantly, for about 5 minutes. Add remaining curry powder, the whole scotch bonnet pepper, and remaining 1 tablespoon of Adobo seasoning. Add hot water to cover, stir well, and bring to boil. Lower heat to a simmer.

After 40 minutes remove the whole scotch bonnet pepper (if you like extremely hot food you can leave it in the pot).  Continue cooking, uncovered, until meat is very tender (almost falling off bone), about another hour. You will need to replenish hot water several times in the cooking process, as needed. You will want a somewhat thick sauce on the meat, so if it’s still a bit watery when the meat is tender, turn up heat to medium, and cook off excess liquid until a somewhat thick sauce is formed.

Makes 6 servings

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