The best curry goat I every ate came from the neighborhood restaurant?

Question

but they won't share their recipe. It is made with homemade

curry and it is a dark color not the store bought yellow

curry. It has many layers of flavor. Does anyone has a

real authentic Jamaican recipe.? I have seen the ones already

posted on the internet and they are not the right one.

Perhaps someone's grand-ma from one of the parishes

in Jamaica could answer it.

Answer 1

Here is a recipe that I got from the lady I had rented a room when I was in Jamaica. They had a wedding and made the Goat curry and I was invited.

2kg goat (scrag end, chops and shoulder meat)

3 large tomatoes, skinned and roughly chopped

3 garlic cloves, bashed, then roughly chopped

2 onions, finely chopped

1–2 Scotch bonnet chillies, deseeded and finely chopped

a few good sprigs of thyme (or 1 tsp dried thyme)

a good bunch of coriander (leaves and roots)

2 tbsp HP sauce (very authentic recipe below))

50g clarified butter  

salt

For the Jamaican curry blend

1 tbsp coriander seeds

1 tbsp black peppercorns

12 cardamom pods

tbsp fenugreek seeds

1 cinnamon stick

1 tbsp ground ginger

1 tbsp ground turmeric

You can buy Jamaican-blend curry powder or, more satisfyingly, you can make up a batch of your own, as described below.

To prepare the curry blend, dry-roast the first 5 spices by tossing them for a couple of minutes in a hot, dry frying pan, then pound in a pestle and mortar or grind in a coffee or spice grinder. Mix with the ginger and turmeric.

Recipe for the HP sauce:

10 tomatoes , chopped

1 cup brown sugar

1 onion , chopped

1 lemon , sliced

1/4 cup white vinegar

1 tablespoon salt

1 tablespoon allspice

1 teaspoon pepper

1 tablespoon worcestershire sauce

1/4 teaspoon hot sauce (I use Tabasco

Combine all ingredients in a dutch oven.

Bring to a boil, lower heat& cook, uncovered, for an hour, stirring occasionally.

Strain through a food mill& bottle in hot, sterilized jars.

Cut the goat into good-sized chunks (I prefer 2–3cm thick chunky slices to even cubes; think in terms of 3–4 pieces per person), trimming off only the really excessive fat.

In a large bowl (big enough to take the meat), combine 2 level tbsp of the freshly ground spice mix with the tomatoes, garlic, onions and chillies. Strip the thyme leaves off their stalks, bruise with a knife blade and add to the bowl. Finely chop the roots and stalks of the coriander (set aside the leaves for adding to the curry at the end) and add them, too. Add the HP sauce if you like.

Add the meat to the marinade, rubbing the marinade in well with your fingers. You should spend a bit of time over this, working the spices into the meat and enjoying the smell that rises from the bowl. Cover and leave in the fridge for at least 6 hours, or overnight.

Remove the meat from the seasoning, knocking off any loose bits of onion or tomato (these will be fried separately later). In a large pan, fry the meat in the butter until it is nicely browned. You’ll need to do this in at least 2 batches.

Transfer to a large casserole (in the Caribbean they’d use a cast iron Dutch pot). Then fry the seasoning that you’ve just taken the meat out of – everything that’s left in the bowl – until the onions are softened. Add to the meat in the pot.

Deglaze the pan with a little water and add these juices, along with enough extra water just to cover the meat. Add a scant teaspoon of salt. Bring to the boil, then turn it down to the gentlest possible simmer. Transfer to a very low oven (about 120°c/Gas Mark ½), if you like, or cook on the hob, until the meat is very tender.

It will need at least 2, more like 3, hours. Serve sprinkled with the chopped coriander leaves, accompanied by plain boiled rice and fried plantains, plus mango chutney or other Jamaican pickles.

Answer 2

Well I can one up the first lady, I worked there as a chef in a resort hotel for a year, and while the recipe she gave is a good base recipe, for me I would not use the exact blend of curry powder she recommended, in Jamaica there is more allspice, dry mustard, jamaican thyme and turmeric.

I was also shown to get rid of the blood and smell to water blanch the goat meat for 3-5 minutes in salted water, drain it then brown in oil and make the curry, and if you have a crockpot it is even better, but it can be done on the stove or in the oven.

I also do not use tomatos, I like lots of onions, garlic and ginger , what I do it run them in my food processor to a almost fine mass, brown it after I have done the goat, and use oil not butter (not a home way), I like a starch, most restaurant will not do it, but in Jamaica they use yams, white, yellow or ***** ones or even Jamaican sweet potatos, not the yams in the US, if anything a few white potatos cut into medium chunks.

And for me, I don't like the butter beans either some will use, for your first attempt do it blind, no starch at all, just the meat, spices, I use a combo of chix and beef broth for flavour, and cook it low and slow ( alot depends on the size of the pieces of goat/lamb, you use), for a stove top version on low or in the oven one 2-3 hours, in the crockpot with the veg and meat browned the stock is hot or just water, I let it go for 4-6 hours, the whole house has the aroma of curry for days. I tend to leave the final seasoning until it is cooked as to much salt or hot peppers can not be reversed.