Caribbean Curry Goat

Caribbean Curry Goat

A party in Jamaica or Trinidad is not considered complete
without a steaming pot of curry goat, a highly spiced stew
of goat meat spiked with flaming-hot Scotch bonnet chillies.

Origins
The ubiquity of curry in the Caribbean is thanks to a large population of Indo-Caribbeans, mostly descendants of indentured sugarcane workers brought to the region in colonial days. Common Indian curry spices – turmeric, coriander, cumin – were supplemented with native Caribbean allspice, which gives the dish a unique, warm flavour. The heat comes from the Scotch bonnet chilli, known in Guyana as the Ball of Fire – about three times hotter than tongue-scorching cayenne.

You’ll need
2 tsp curry powder
½ tsp allspice
2 onions, peeled and diced
2 spring onions (scallions),
roughly chopped
½ tsp salt
½ tsp pepper
2 Scotch bonnet chillies (or
4 jalapeño chillies), thinly
sliced
1 tbs grated fresh ginger
Water
1kg (2lb) goat stewing meat,
cubed
1 tbs butter
2 medium potatoes, diced
2 medium carrots, sliced
Steamed rice to serve

Cooking Method
1 Combine curry powder, allspice, onions, spring onions, salt, pepper, chillies, ginger and cup (125mL) of water in a blender and blend for approximately 30 seconds.
2 Rub the mixture over the meat and refrigerate in a plastic bag or sealed container overnight.
3 Drain the meat, reserving the remaining marinade.
4 Melt the butter in a large pan over mediumhigh heat then brown the goat pieces.
5 Add the potatoes, carrots, marinade and enough water to cover the meat.
6 Bring to the boil, then simmer until tender (1–2 hours).
7 Serve with steamed rice.

Tasting notes
While curry goat is on the menu of many home-style Caribbean restaurants, it’s best known as a party dish. Any large gathering – a birthday celebration, a village dance, a Christmas party – necessitates the presence of a curry goat ‘specialist’ to prepare and stir the stew as the festivities begin. Partygoers, tired from dancing and rum-guzzling, grab paper plates piled with rice and curry to revive them as steel drums pound in the background. The slowstewed meat is pleasantly chewy, the sauce deep and complex. The heat comes on slowly, rolling from the back of your tongue to the front, building to a crescendo. Revellers muffle the heat with rice, or, in Trinidad, Indian style roti bread.

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