An array of delicious flavours help to transform this cheap cut of meat into a classic Caribbean dish.
Whatever you do, you have to call this Caribbean dish curry goat – and not goat curry. ‘I used to screw my face when people would say ‘goat curry”, chef Levi Roots told GoodtoKnow. ‘You can’t change the language, it’s a serious thing to many Caribbean people.’
This dish gets its bright yellow colour from turmeric and curry powder and also contains some pretty strong flavours, including whole allspice berries, chillies and garlic. Ideally, you should marinade your goat curry for 24 hours, or at least over night in the fridge to let it take in all of the flavours.
In his recipe, Levi Roots suggests adding a few slices of Scotch bonnet. But, if you like your goat curry extra spicy, you could add a whole Scotch bonnet while marinading and cooking and then remove before serving. For the perfect meal, Levi Roots suggests serving this with his traditional rice ‘n’ peas.
- For the goat marinade
- 1kg diced goat – source from some supermarkets or order boneless from your butcher
- 10ml rapeseed oil
- 50g white onion finely chopped
- 25g spring onion finely chopped
- 10g garlic finely chopped
- 10g ginger finely chopped
- 8g Scotch bonnet deseeded and finely chopped.
- 2 sprigs of thyme, leaves only, finely chopped
- 10g medium curry powder
- 5g turmeric powder
- 5g cumin powder
- For the goat curry
- 200ml coconut milk
- 10g lamb bouillon
- 25ml Levi’s Reggae Reggae Jerk Marinade
- 200ml water
- 500g potatoes chopped into bitesize chunks
- Salt and crushed pimento according to taste
Combine all of the marinade ingredients together in a bowl.
Add the diced goat to the marinade, ensuring it is fully covered, and leave covered in the fridge for 24 hours to take in all the flavours.
To cook, transfer the goat to a pan and cook gently over a low heat until the goat releases its juices.
Reduce the heat and allow the meat to simmer until the moisture evaporates (approx 30 mins).
Now, add the coconut milk, lamb boullion, Levi’s Reggae Reggae Jerk Marinade and water to the pan. Stir, bring to the boil and simmer for 15 minutes.
Then add the potatoes and cook for a further 15 minutes.
Finally, add the peppers and cook for a final 10-15 minutes until the potatoes and peppers are soft and the goat is tender.
Serve with Levi Roots’ rice ‘n’ peas and roti bread.