I got a tad tired of the usual chicken and fish dishes. I craved for a meal that was bold and pungent in flavors yet delicious and mouth-watering. And so, my culinary mind led me to an old favorite, curried goat (mutton). This dish is very popular in kitchens across my native island domain, Jamaica. I have consumed same quite a number of times as a child as well as an adult.
Part of the work was done by my butcher. Although mutton was chopped up in sizable pieces, I further cut up in even smaller bite-size portions. Goat was seasoned with:
- Salt and black pepper to taste
- Curry powder
- Crushed garlic
- Crushed pimento(all spice)
- In a stock pot, a drizzle of coconut oil was added along with goat.
- Goat was sautéed for a few minutes under medium heat. Two table spoons of Jamaican white rum were added.
- Then cold tap water was added to cover meat along with thyme, additional crushed garlic, onions celery.
- The lid was placed on pot and mutton slowly simmered under low to medium heat for approximately two and half hours.
- Additional water was added as needed every 20 to 30 minutes.
- Minced scotch bonnet peppers, scallion, chopped onion were added to dish so as to further add extra spice.
Curried goat was served with steamed Jasmine rice and sautéed vegetables. The finished dish was bold, delicious and succulent.