Jamaïcan goat curry

Wah gwaan! Let's go to Jamaica for this mouthwatering curry recipe.

My first experience of Jamaican cuisine dates back over twenty years while in London (UK) during the Notting Hill Jamaican carnival. I got to discover jerk chicken, patties (filled with minced beef, chicken, or vegetables), rice and peas, and of course, goat curry. Jamaican cuisine is flavorful and sunny. Here, I offer you my version of goat curry.

Recipe

Ingrédients

• 800g of goat meat (ask you local butcher or check in exotic products grocery stores)

• 1 large onion, finely chopped

• 1 tablespoon of tomato paste

• 2 cloves of garlic

• 1 piece of ginger, about 1 cm

• 2 green onions (scallions)

• 1 large carrot

• 2 potatoes

• 1 chili pepper

• 1 sprig of fresh thyme

For the curry powder

• 1,5 tablespoons of turmeric

• 2 teaspoons of coriander seeds

• 1 teaspoon of cumin seeds

• 1 teaspoon of mustard seeds

• 2 star anise (or 1 teaspoon of star anise powder)
  

Préparation

Start by preparing your curry powder.

Place all the seeds and star anise in a pan and cook them for a few minutes over high heat. Remove from the heat and crush them in a mortar or in a blender. Add the turmeric and mix well.

In a bowl, mix the goat meat cut into pieces, the finely chopped onion, and 1 tablespoon of curry powder. Mix everything together and let it marinate for at least 3 hours (ideally overnight).

In a large pot, sauté the meat pieces over high heat.

Then add the minced garlic and ginger that have been previously blended, followed by the tomato paste.

Mix everything well and let it cook for a few minutes before adding the marinated onions.

Slice the bottoms of the green onions (white part) and add them to your mixture.

Pour in the rest of your curry powder. Add your sprig of thyme, mix everything together, and add enough water to cover.

Bring to a boil and then let it simmer over low heat for about 3 hours or until the meat is tender.

Check that your meat is tender and add the chili pepper, carrots, and potatoes cut into pieces. Let it cook over low heat for about 30 minutes.

Check that your vegetables are cooked and adjust your seasoning.

Turn off the heat and add the remaining sliced green onions.

It's ready!

Time to indulge! Serve your curry with white rice and red beans. Enjoy!