HOW TO MAKE JAMAICAN COCONUT CURRY GOAT

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more widely available.

Wash the goat meat with vinegar and water to remove excess blood and impurities.

Trim any excess fat from the goat meat as needed.

Dry the goat pieces after rinsing off the vinegar.

In a bowl, combine the fresh onion, garlic, and a little olive oil, then blend until smooth.

Set the onion and garlic mixture aside in a jar.

Blend the scotch bonnet peppers with a little oil until smooth.

Add the blended scotch bonnet to the onion and garlic mixture for flavor.

Crush a thumb-sized piece of ginger and add it to the goat meat along with a few pimento berries for flavor and tenderness.

Season the goat meat with 1 teaspoon of black pepper, 2.5 tablespoons of all-purpose seasoning, 1 tablespoon of the onion and garlic mix, 1 teaspoon of fresh ground black pepper, and 2 tablespoons of curry powder.

Rub the seasoning into the goat meat thoroughly, being careful of sharp bones.

Set the seasoned goat meat aside to marinate.

In a dutch oven, heat enough olive oil to cover the base of the pot and add 1 tablespoon of curry powder to toast.

Once the curry powder is toasted, add the marinated goat meat and mix well.

Add enough water to cover the meat pieces, approximately 6 cups, and cook on medium heat for about 1.5 to 2 hours until tender, adding more water if necessary.

After cooking, check the sauce for thickness and add more water if needed.

Add fresh thyme, the onion and garlic mix, and scotch bonnet pepper to the pot.

Pour in 1 cup of coconut milk and mix well.

Cover and allow to cook for an additional 20 minutes until the meat is tender and the gravy thickens.

Cooking Techniques

Equipment Needed

Spice Level: