Jamaican Goat Curry

This is a variation from the recipe posted at SimplyRecipes.com. I'm writing this down to iterate on the changes.

Start with a Jamaican curry mix, or... preferably..., something like:

If possible, grind this much (or a little more) fresh on the day when I buy the goat meat.
(Except Tumeric, where dry, pre-ground is fine)


in a plastic bag, with as little air as possible, and marinate for between about 2 hours and 2 days. (24 hours is good)


Brown meat in oil, and remove. (should take 15-20 minutes)
Begin to brown onions in same oil, adding a little salt.
Then add garlic, and hot pepper, continue to brown.
When onions start to clear, add ginger, and brown for another minute or two.

Add meat back to pot, and add:

Stir to mix, and add

Bring to a rolling boil, stir, and add:

Simmer on low for about 2.5 hours, (remove thyme sticks if fresh used, leaving leaves behind) then add:

Continue to simmer until vegetables are cooked, about 40 minutes, then serve.

Aaron Birenboim
Last modified: Mon Jan 21 14:48:25 MST 2013