Goat Curry

Junie’s Jamaican Curried Goat.

Junie James arrived from Jamaica in 1964, and settled in Princes Street – the address of the East Oxford Community Centre and venue for CARI-FEST.  This festival within a festival celebrates Caribbean culture and the origins of the first Cowley Road Carnival. Junie was one of the instigators of the early Carnival Days, served on the Cowley Road Works Board of Trustees and is continues by leading a working group in the community.

“Goat curry is always the big seller” says Junie “People feel short changed if it isn’t on the menu. That and jerk chicken. But the Jamaican patties also go very well. With fish, meat and veggie versions.”

Junie says: “Cooking has always been a big part of my life. I am not a trained chef, but I have always cooked. And as one of seven, food was always integral to our family life.” Actually, Junie used to teach Caribbean cooking as part of the Community Education programme in the 1990s. She says: “Curried goat was a favourite back then too.”

Junie gets her goat from Alders on the Cowley Road, “The butchers get the goat in when I want it, and they cut the meat just how I need it. For a goat curry, that is always in pieces with the bone left in. No particular cut, but I prefer the leg as it tends to have more meat on it and less waste.”

Junie’s Jamaican Curried Goat

 

Ingredients

3 lbs leg of goat meat, chopped in cubes (bone in)

2 tsp ground Sea Salt

1 tbsp Black pepper

2 tbsp each turmeric powder,

2 tbsp paprika

1 large onion, chopped

4-6 cloves garlic, minced

1 Scotch bonnet Pepper, slice and discard seeds (handle with care) chop or blend pieces

1 large sprig thyme

3 spring onions, chopped

½ Block Creamed coconut

4 cups boiling water (if not sufficient juice in the pot)

 

Optional

2-3 Potatoes (peeled and diced)

1-2 carrots (peeled and diced)

 

You will need:

Large bowl

Medium cooking pot/saucepan

NB: I generally wash the goat meat in cold water with lemon, salt or vinegar, drain well then season as follows.

 

Season Meat

Mix together goat meat, salt, black pepper, 2 tbsp turmeric powder, 1 large onion sliced, garlic,

Scotch bonnet pepper. Please in the fridge overnight (or at least 5 hours) to marinate.

 

Instructions

  1. Remove the chopped onions and scotch bonnet pepper from the bowl of marinated goat

meat and set aside.

  1. Heat cooking oil in large saucepan on high. Place goat meat in pan cover with lid and

allow to simmer on low heat for appx 1 hour.

  1. Add pepper, thyme spring onions and onions
  2. Chop 1 medium onion and add to pot along with the sliced onion and Scotch bonnet

pepper that was set aside earlier.

  1. Taste and remove Scotch bonnet pepper based on your taste; add more curry powder to

taste

 

 Optional:

Add diced potatoes and carrots.

 

  1. Simmer on low heat for 1/2 hour, or until the meat is falling off the bone.

Serve with white rice & peas and a mixed green salad

tsp = tea spoon

tbsp = table spoon