Over the last few years, I have added the classic Jamaican dish "Curry Goat" to my personal repertoire. Being of Bajan (Barbadian) heritage, this was not particularly a dish I grew up with. However, I was familiar with the dish through social events. Growing up, I was often at the Ipswich Caribbean Community Centre. A hub for West Indian and Pan African people to meet up and socialise. Famed for its events which were vital in helping integrate, inform and uniting people from all racial backgrounds. It was unfortunately shut down and turned into a car park.
I have little more to add on that.
I feel blessed to have grown up surrounded be the sights and sounds of the Caribbean Club and the scentof this dish is one of my fondest memories. Second only to the heavy dub reggae, ringing in my ears to this day.
Some All Purpose Seasoning
1 Bag of Mr Browns Curry Seasoning (other Jamaican Curry seasonings are available)
1 large Onion
1 Green Pepper
1 piece of fresh Ginger (about the size of half your thumb)
1 Scotch Bonnet Chilli
6 cloves Garlic
1 teaspoon Oregano
1 Sprig fresh Thyme
some fresh coriander
1 Tablepoon Tomato Puree
1 bunch Spring Onions
450ml (approx) of Chicken Stock
Ok. Do NOT be intimidated by the list of ingredients!!
Start of by marinating the Goat in a generous amount of the All purpose seasoning. Preferably overnight, but at least 4 hours!
Ready to cook? Like all great dishes, start with the Garlic and onion, (with a little oil) in a sensible sized pan and cook slowly until softened.
Add the about 3 tablespoons of the Curry seasoning and the chopped 2cm piece of ginger to the pan and stir over a low heat for a couple of minutes.
Get the goat in the pan now! Mix it up. You may need to turn up the heat a little.
Your kitchen should now be smelling incredible.
Once the meat is all evenly coloured and coated, add the chopped Green Pepper, Oregano, Sprig of thyme and the tomato puree. Mix again. Add the chicken stock and the whole scotch Bonnet Chilli. (Remove it just before serving)
I like to add thinly sliced spring onion and chopped coriander at the very end, prior to serving. This adds another dimension to the dish. Serve with rice n peas, Coleslaw, cold beer and a smile.
I think that's everything. Any Questions? Just holla at me!