How to Make Traditional Jamaican Curry Goat - with a twist!

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and cost-effective.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Evaporated milk provides creaminess at a lower price.

Gather ingredients and prep vegetables by roughly chopping onions, scallion, and parsley.

Add chopped vegetables to a blender with thyme sprigs, ginger, and garlic; blend to make a paste.

Toast spices (coriander, cumin, cardamom, black peppercorns) in a dry skillet over medium heat until aromatic, shaking the pan to prevent burning.

Grind the toasted spices using a mortar and pestle or a dedicated coffee grinder.

Marinate 1.5 kg of goat meat with the ground spices, turmeric (sprinkled to taste), and 2 cups of green seasoning; mix well using hands.

Optionally, marinate overnight or for at least 4 hours.

Prepare a sous-vide bag and place marinated goat meat inside; sous-vide at 160°F for 6-8 hours.

After sous-vide cooking, remove goat meat from the bag and place it in a pot with a touch of olive oil and curry leaves to build flavor.

Cover the pot and reduce the sauce to concentrate flavors.

Make a slurry with 2 tablespoons of potato starch and an equal amount of coconut milk powder mixed with boiling water; add to the pot.

Cook 1 cup of basmati rice with 1.5 cups of water until done.

Plate the curry over the rice, garnishing with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary