Jamaican Curried Goat (or Lamb…or Pork)

Although this is considered by many the national dish of Jamaica, it makes a nice local dish. I bought “goat stew” meats already cut in small pieces from Circle S farm. Everything else is local, except for the curry seasonings, but, hey, that’s what trade is all about, the exotic tastes. You could use local garlic and hot peppers just as well. Lamb or pork can be substituted for the goat.

Combine in a large bowl and coat evenly:
 

  • 2 pounds goat meat, trimmed and cut into small pieces
  • 2 T curry powder
  • 2 fresh chili peppers, seeded and minced
  • 2 cloves garlic minced
  • 1 t salt
  • 1 t ground black pepper

Cover and refrigerate for at least one hour or up to 12 hours. Heat a heavy pan or Dutch oven over medium high heat and add 2 T vegetable oil to coat bottom of pan. Add the meat and brown on all sides, in batches if necessary, 5-6 minutes. Remove the browned meat.

In the same pan with the meat drippings, add a little more oil if necessary and cook over medium heat til soft:
 

  • 1 medium onion chopped
  • 1 celery stalk, chopped

Add the meat back to the pan along with:
 

  • 2 ½ C vegetable stock or water
  • 1 bay leaf

Bring to boil. Cover and simmer over low heat for about an hour. Add:
 

  • 3 to 4 boiling potatoes, cut in small chunks

Cover and cook until the potatoes and meat are fork-tender, 20-40 minutes. Taste and adjust the seasonings and serve with brown rice. For a special local flavor, try cooked polenta instead of rice — lovely fall color as well.

Tried and tested by Eleanor Cooper, with thanks to Joy of Cooking (1997).

Heather Cross