Indians started coming to Jamaica in the second half of the 19th century as indentured workers. They brought their food and cultures with them, which greatly influenced the emerging Jamaican culture. Goat Curry is a dish of Indian origin that has become a national dish.
It's a simple dish, and the recipe below is pretty typical - though I've seen several without tomatoes. You should use Jamaican curry if possible, and I had meant to make it but run out of time so I used regular curry powder.
I was reasonably pleased with the outcome, though it's definitely not as good as other curries I've made before.
Jamaican Curry Goat
- 2 lbs goat or lamb, cut into 1" cubes
- 2 large tomatoes, chopped0
- 2 onions, chopped
- 1 shallot, minced
- 1 scallion, green parts included, chopped
- 1 clove garlic, minced
- 2" ginger root, peeled and shredded
- 1 scotch-bonnet pepper, seeded and minced
- 3 Tbsp Jamaican or another curry powder
- 1/2 tsp dried thyme
- salt & pepper to taste
- 2 Tbsp butter
- 1/4 cup vegetable oil
- 2 1/2 cups water.
- 1 lb potatoes, peeled and cubed
Place the meat, tomatoes, onion, shallot, green onion, garlic, ginger, chile, curry powder, thyme and salt & pepper and toss well. Marinate at room temperature for 30 minutes.
Heat butter and vegetable oil in a large saute pan over medium-high heat. Remove the lamb from the marinade, reserving the latter, and transfer to the saute pan. Brown on all sides. Add the reserved marinade and the water. Mix, cover, reduce heat to medium and cook for 30 minutes. Add the potatoes and cook uncovered for 30 minutes, or until the potatoes are cooked through and the meat is tender. Adjust seasoning.
Adapted from a recipe in Jessica B. Harris' Sky Juice and Flying Fish
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