My Aboslute Favourite - Jamaican Curry Goat

If you ask me what's my favourite Jamaican dish is......the list of probable responses would be:
a. Jerk Chicken
b. Escovitch Fish
c. Oxtail stew
d. Curry Goat

and my answer every time would be Curry Goat, I've only had it a few times here in Oz (always at a restaurant) and have been wanting to make my own. Finally the other day we went to the markets and came across an ethnic butcher and I decide to poke my head in and see what's available and what do you know, right in front of me is a tray of "curry goat" meat. It's like calling to me to take it home.

I was so excited and quickly messaged a few friends to come over for a Sunday night dinner party.

The goat turned out amazing! I saw a piece left on Mr ShyGuy's plate and I thought he wasn't having it so I quickly stabbed it and transferred it to my plate, only to have him turn around and tell me he was saving it and was just going to get a knife to cut it down.... o well, you snooze you lose....heehee

Here's the Jamaican Curry Goat Recipe:

Ingredients:

the curry goat bubbling away happily on my stove

• 500g curry goat meat
• 2 onions, sliced
• 5 cloves of garlic, minced
• 3 potatos, cubed
• 2 carrots, cubed
• 2 sprigs spring onion, chopped
• 1 habernero chilli, chopped
• curry powder
• all spice
• thyme
• Ketchup
• Apple Cider Vinegar
• Supar
• Salt and Pepper
• Oil

Directions:

• Add 1 of the sliced onion, garlic, chili, curry powder, salt and pepper to the goat meat and let marinate for at least 5 hrs or overnight
• Heat up oil in your heavybased sauce pan and brown the goat meat, leaving the onion/chili stuff behing
• After meat is browned on all sides, all remaining marinating stuff to the pan and top with some boiling water until meat is covered, put lid on and simmer on medium/low heat for 1 hr
• Add the chopped up vegetables and top with more curry powder
• Add seasoning and cook down uncovered til the sauce is thick and gloppy

Serve with white rice, I'm so making this again soon!