Jamaican Goat Curry
Slow-cooked, falling-off-the-bone tender, Jamaican goat curry with scotch bonnet pepper and allspice. Our Madras paste is a beautiful medium curry flavoured mix that replaces the need for a Jamaican curry powder.
- ¼ cup coconut or olive oil
- 1 cinnamon stick
- 2 onions, chopped
- 1 or 2 Scotch bonnet peppers, seeded and left whole
- 4 cloves garlic, crushed
- ⅔ jar Latasha’s Kitchen Madras Curry Paste
- 2 tsp turmeric powder
- 1 tbsp allspice ground powder
- 2 ripe tomatoes, sliced
- 2 kg goat on the bone
- 1 x 400 g can Ayam brand coconut milk
- 1 x 400 can Mutti brand crushed tomatoes
- 4-5 cups water
- 1 tbsp dried thyme
- 5 ruby blue potatoes, peeled and diced into chunks
- Heat oil in a large pot over medium-high then add cinnamon stick and heat until fragrant.
- Add onions and peppers to the pot and sauté, stirring occasionally until the onions just start to brown and caramelise, about 10 minutes. Sprinkle some salt over as the onions cook. Then add garlic, mix well and sauté for another 2-3 minutes.
- Now add Latasha’s Kitchen Madras Curry Paste, a sprinkle of water, allspice and turmeric powders. Cook for 12 minutes then add sliced tomatoes and cook for a further 5 minutes.
- Place all the goat meat into the pot and brown the meat in the curried spice mix at a medium to high heat, until the meat is coated and brown.
- Stir in the coconut milk, crushed tomatoes and 4 cups water (using some of the water to rinse out the cans of coconut milk and tomatoes). Mix well and add the thyme. Bring to a rolling bowl, then simmer on low with a lid and allow to cook until the meat is falling-apart tender, at least 1½ hours. About half way through the cooking time (roughly 45 minutes) add in the potatoes. (If there isn’t enough liquid for the potatoes to submerge in at this point, add a cup of hot boiling water.) Adjust salt to taste.
- When the stew is done the potatoes will be cooked. Be careful not to stir too much at this point or the potatoes will start to break up. Taste and adjust salt if needed.
- If you can, make this stew earlier in the day as it’s more delicious after a few hours of rest or even on the next day. Best reheated on a low oven setting.
- Serve with flavoured rice and peas plus a crunchy corn, lettuce, cucumber and kidney bean salad dressed with a combination of Latasha’s Kitchen Chilli Oil and Caramelised Apple Cider Vinegar.