Earlier on, my palate and I experienced great elation with the consumption of Sunday’s supper. We indulged in one of Jamaica’s favorites,curried goat. The previous day, goat was chopped into bite-sized pieces and marinated with crushed garlic and pimento(all spice), cumin, curry powder, ginger, salt, black pepper, dash of soy sauce and vinegar.
On cooking, this was brought to room temperature. Then, in a sturdy hot skillet, a drizzle of coconut oil was added and goat pieces were sauteed under low to medium heat. At this point, a generous splash of Jamaican Wray and Nephew white rum was added and allowed to absorb in meat.
Chopped onions, celery, sprigs of thyme, finely chopped scotch bonnet peppers were added to pot. Cold tap water was added to cover meat. With lid on, goat simmered under low to medium heat for approximately two and half hours. Additional liquid was added in between cooking period.
For the last fifteen to twenty minutes, diced Irish potatoes were added along with chopped scallion and any other necessary dried seasoning and spices. Finished dish was fork tender and was served with steamed Jasmine rice stuffed into bell peppers, assorted garlic vegetables and fried plantains.