Jamaican Goat Curry

Dan takes inspiration from spending time with his grandmother in Jamaica to create this curry. This dish is truly inspired from different parts of the world.


Jamaican Goat Curry Ingredients:

• 3 lbs bone in goat meat

• 2 Tbl canola oil

• 2 tins coconut milk

• 1 large tomato

• 1 yellow onions

• 3 heads garlic

• 3 big chunks ginger

• ¼ cup rum

• Fresh nettles (baby spinach works as a substitute)

• 1 can pigeon peas

• 1 large knob butter

• bundle of thyme

• 1 Scotch Bonnet Pepper

• 1 tsp paprika

• 1 tsp ground cumin

• 1 tsp black peppercorns

• 1 tsp turmeric

• 1 tsp cumin seed

• 1 tsp allspice

• Sugar

• Salt


Jamaican Goat Curry Instructions:

• Make spice mixture: 1 teaspoon each paprika, ground cumin, black peppercorns, turmeric, cumin seed, allspice.

• Set large pot over medium-high flame and add 2 tablespoons canola oil.

• Peel and finely chop one 2-inch knob of ginger. Slice 1 onion. Cut one Scotch Bonnet Pepper. Slice 4 cloves garlic. Add all ingredients to the pot, along with the spice mixture.

• Season with salt and large pinch of sugar and cook over medium heat until aromatic.

• Add to the pot 1 pound goat stewing meat, and cook until starting to colour, about 2 minutes.

• Add to the pot 1 tin of coconut milk, 1 large chopped tomato and 1 tin of water.

• Add ¼ cup rum to the pot, and bring to a boil. Once at a boil, reduce heat, and cook, covered, 2 hours.

• For rice and peas: Get a pot on medium flame, add 1 large knob butter, 1 1/2 cup rice, 4 cloves crushed garlic, bundle of thyme, 1 teaspoon each of salt and sugar. Cook approximately 2 minutes until rice is coated and fragrant.

• Add in 1 tin of coconut milk, fill tin with water and add to the pot as well.

• Add to the pot 1 tin pigeon peas.

• Bring to a boil, and then reduce to low, cover and let cook 15 minutes until cooked.

• When rice is cooked, place on plate.

• To finish curry, add nettles and allow to wilt for approximately 3 minutes.


• Take off the heat and serve atop rice.

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