Curried goat. Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Add the goat and cooking liquid to the curry paste. Be careful not to overcook as the meat will get mushy and fall apart.

Curry goat is an all-time favourite Jamaican food. It's popular on restaurant lunch menus, Sunday dinner tables and most of all - at special events. Curry goat tends to always make the menu whether Jamaicans are celebrating a wedding, birthday, Christmas or simply a family get-together. You can cook Curried goat using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Curried goat

You need 2 lbs of goat stew meat.
It's 3 of fresh hot Chile peppers seeded and chopped.
You need 4 tbsp of mild curry powder.
It's 3 cloves of garlic minced.
It's 1 1/2 tsp of salt.
Prepare 1 1/2 tsp of ground black pepper.
Prepare 3 tbsp of vegetable oil.
You need 1 of large onion chopped.
You need 2 of ribs of celery chopped.
Prepare 2 1/2 cups of chicken broth.
It's 1 of Bay leaf.
You need 4 of potatoes peeled and cut into chunks.

Jamaican Curry Goat - insanely delicious slow-cooked Jamaican Spiced Curry that is full of flavor and tender to the bone! So easy to make with minimal prep. If you ask anyone who loves Jamaican food to pick his or her favorite, this Curry Goat would no doubt make an appearance on the list. Rich, filling and spicy, goat curry (often made with beef back then, when goat was a little harder to find in NYC) was just as good on a hot day as a cold one.

Curried goat instructions

Combine goat meat, Chile peppers, curry powder, salt, garlic and black pepper in a bowl cover and refrigerate overnight..
Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium high heat. Cook meat in batches until browned on all sides, 5 to 6 minutes per batch transfer meat to plate. Add onions and celery to pot cook until onion begins to caramelize, 4 to 6 minutes..
Stir browned goat meat into onion celery mixture. Add reserved marinade and chicken broth and bay leaf. Bring to a boil, cover, reduce heat to low and simmer for 1 hour. Stir in potatoes simmer until potatoes and meat are tender, 40 to 50 minutes more..
Remove pot from heat, skim off surface fat and remove Bay leaf..

Turns out this is one of the great dishes of Jamaica, along with jerk chicken. Today, curry goat is still special in my house compared to Curry Chicken, which I make all the time. For those of you who have never tried it, it's a must-have Jamaican recipe. When cooked right, you'll find it more tender and flavourful than any beef stew you ever had. Jamaican curry goat has its origins from East Indians who used to work as indentured workers on the island.