A hearty goat meat dish that retains its Indianness while blending with Jamaican-Creole spices!
What We Send
What You'll Require
- 2 x Heavy bottom pot
- 2 x Wooden Spoon/ Spatula
- 2 x Serving Bowls
Wash rice 2-3 times in cold water till water runs clear.
Soak in cold water for 10 minutes.
Wash and drain salad veggies and leaves.
Wash and dice tomato.
Cooking Jamaican Indian Curry Goat
Remove the sliced onions and scotch bonnet pepper from the marinated goat meat and set aside for use later.
Heat cooking oil in large heavy bottom pot on high heat. Place goat meat in pan and brown to seal in juices.
Once the meat is browned add thyme and 2 cups of boiling water; cover, lower heat to Medium - Low and simmer for about 40-45 minutes.
Add the sliced onion and scotch bonnet pepper, diced potatoes and half a finely chopped tomato.
Add 2 cups of boiling water and bring to a boil and simmer for another 20 minutes.
Taste and remove (or keep if you like it hot) Scotch bonnet pepper based on your taste; add the Jamaican curry powder.
Note: While the goat is cooking, start the Steamed Basmati Rice.
Remove into a serving bowl and garnish with coriander.
Cooking Steamed Basmati Rice
In a heavy bottom pot add 1.5 ltr of water, salt and a tsp of oil to heat.
Drain the water from the rice and add to a pot of water, bring to a boil on medium heat for 10-15 minutes.
Cook rice till Al-dente, remove from heat and drain into a colander.
Let it Drain completely, fluff with a fork and transfer to a serving bowl.
Make the Green Salad
Put the washed Salad veggies and diced tomato in a serving bowl, add salt, crushed pepper, lemon juice and mix well.
Serve Jamaican Goat Curry garnished with thyme with steamed Basmati rice and Green Salad. Serve Hot.