Jamaican cuisine will truly tantalize your palate! Succulent goat meat in an irresistibly fragrant gravy is sure to please. Perfect for entertaining!
This recipe is best-suited to slow cookers, although you could also cook it on the stove top. It is easy to prepare and stores/reheats well.
Before cooking goat meat, first wash/sanitize and pat dry it thoroughly. If frozen, allow to defrost overnight in the refrigerator.
The marinade
Put goat meat in a bowl and combine yogurt, salt and the powdered spices (excluding garam masala) using your hands to coat/rub them over.
Allow this combination of flavors to penetrate the meat for several hours if time allows; this will give you that "best slow cooked goat curry" taste!
Heat oil in a heavy pot or dutch oven over medium high heat, adding any remaining spices and using a wooden utensil to "burn" or release their flavors in the oil. Stir/burn as you go in order to release all their aroma.
Next add goat cubes that have been previously marinated with spices until all sides have been browned off (work in batches if possible), before transferring all to your slow cooker with all other ingredients.
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For slow cooker use, simply follow these same steps but cook on low for 8-10 hours. You may need to top up liquid levels occasionally but this shouldn't be necessary if the meat is tender and the sauce flavorful enough.
Taste your dish, adjusting as necessary with additional pink salt and black pepper as necessary.
Remove thyme stems and scotch bonnets if desired (these will wilt during cooking, releasing their heat into the gravy), before garnishing it with chopped scalions and coriander for serving.
The cooking
Cooking time is what truly separates bland and watery goat curries from those full of bold flavors.
Goat meat has its own special taste that requires special care in making tender. Acidic marinades may assist to some degree; however, slow boiling is still required.
Before cooking goat meat, it's essential to thoroughly rinse it (preferably in a bowl containing acid) in order to remove all traces of hair and any unpleasant odours that might otherwise arise from its preparation. This step also can help improve flavor.
Heat some oil in a pot or pressure cooker and combine your desired dry whole spices - such as fenugreek, star anise, bay leaves and cinnamon stick - with them until fragrant. After that step is completed add chopped onions along with half teaspoon of sugar for caramelisation to enhance color and add even more flavour to the dish.
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Add garlic and ginger, saute for one minute, before adding all other ingredients, except garam masala.
Allow this dish to simmer for around two hours with regular stirring to prevent burning at the bottom.
When the meat is tender and gravy has thickened add garam masala as per usual then serve.
You could even try serving alongside some delicious fried dumplings to soak up all that delectable sauce!
The gravy
Slow cooked goat curry should be rich, thick and fragrant; its success hinges on your ability to brown onions well.
To do this, heat oil in a pot or dutch oven over medium-high heat and when shimmering add whole spices (bay leaves, cardamom pods, cinnamon sticks and peppercorn).
Cook onions until lightly browned before adding more ingredients such as bay leaves or cardamom pods for flavoring purposes.
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Browned onions lend the gravy an irresistibly rich and aromatic taste and color.
Once the onions have been browned, add turmeric powder and saute for two or three minutes, before stirring in coriander powder, garam masala and chopped tomatoes to simmer for several more minutes before adding more.
If using a crock pot, place all the ingredients into it and cook* on low for 8-10 hours. For instant pot users, follow the directions in your recipe card by using its "saute" function to brown your meat while cooking aromatics. After cooking** is complete, let it naturally release pressure before opening it; stir in sugar, check seasoning levels and stir again prior to adding garnish if desired and enjoy!
The garnish
Goat meat can easily dry out when left in its raw state, so to prevent that from happening it is ideal to marinate this dish overnight before proceeding with cooking it on low medium heat in a heavy bottom pot/dutch oven.
Once complete you will achieve an amazingly tender dish with beautiful red gravy hue!
Using a slow cooker, start by coating the bottom of your vessel with oil, before adding all powdered and whole spices (excluding garam masala ).
Add your goat meat and stir so that it is evenly covered by all spices (season with additional salt as needed).
Add one large diced potato towards the last 10-15 minutes of slow cooking for added flavour and an irresistibly delicious gravy!
Not only will the potatoes work their magic with the meat, but it's a great way to extend this dish for multiple people.
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Serve with dry fenugreek leaves and ginger julienne for added color and zest, roti or rice and fried dumplings to soak up all that delectable gravy!
Add extra kick by topping your dumpling with some scotch bonnet chillies for a bit of spicy kick if desired! This dish makes an ideal weekend meal for anyone who appreciates big, bold curry flavours!
