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Curry goat
Jamaican Restaurant in The Bronx Serving the Best Curried Goat
Curry Goat
Jamaica’s flavorful curry dishes are a holdover from its Indian population. After the abolishment of slavery, more than 40,000 Indians came to work the island’s plantations. Over time, they intermixed with the native population, and their influence is still felt in the spicy, savory curry dishes we eat and serve.
Curry goat is a wonderful combination of tender meat and unique spices, marinated and then slow-cooked for maximum tenderness. Goat meat is a popular choice among NYC’s Hindu and Muslim community members, simply because they don’t consume beef. The flavor of goat meat is very rich and appealing, and when it’s cooked properly, it’s really quite tender.
To prepare the dish, chunks of bone-in goat meat are slow-simmered in a fragrant blend of hot peppers, onions, cumin, turmeric, thyme, scallions, and ginger. We’ll serve it up hot with sides of white rice, food, callaloo, and fried plantains.
RECIPE YOU CAN TRY TODAY!
Sometimes you just want to stay at home and not go to a Jamaican restaurant to try something. That's ok! While we can make the process easy for you. We prepared home cooked delicious Jamaican food 7 days a week. Just order, enjoy and eat!
But....if you want try your hand at making this dish yourself, you can find a popular recipe listed below. (we advise against this for obvious reasons, you have been warned!)
Enjoy!
Preparation time 30m
Cooking time 2 hrs
Ingredients
2 pounds goat meat
4 tablespoons curry powder
1 scotch bonnet pepper
1 medium onion, chopped
1 stalk of scallion, chopped
4 cloves of garlic, chopped
Small amount of pimento crushed
1 piece of ginger chopped
1 potato diced
2 sprigs of thyme
1 teaspoon black pepper
1 teaspoon salt
1 cup of oil
4 cups of water
Directions
1. Cut, trim and wash goat meat.
2. Season meat with 2 tablespoon curry powder, ½ cup oil, chopped onion, scallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper and salt.
3. Cover and marinate overnight.
4. Heat a pot with oil and add 2 tablespoons of curry powder. Add the goat meat and brown the meat.
5. Add water to pot. Cover and allow to simmer for about 1 hour or until the meat is tender.
6. Add the diced potato and simmer for 30 minutes.
7. Serve with white rice
Jamaica’s flavorful curry dishes are a holdover from its Indian population. After the abolishment of slavery, more than 40,000 Indians came to work the island’s plantations. Over time, they intermixed with the native population, and their influence is still felt in the spicy, savory curry dishes we eat and serve.
Curry goat is a wonderful combination of tender meat and unique spices, marinated and then slow-cooked for maximum tenderness. Goat meat is a popular choice among NYC’s Hindu and Muslim community members, simply because they don’t consume beef. The flavor of goat meat is very rich and appealing, and when it’s cooked properly, it’s really quite tender.
To prepare the dish, chunks of bone-in goat meat are slow-simmered in a fragrant blend of hot peppers, onions, cumin, turmeric, thyme, scallions, and ginger. We’ll serve it up hot with sides of white rice, food, callaloo, and fried plantains.
RECIPE YOU CAN TRY TODAY!
Sometimes you just want to stay at home and not go to a Jamaican restaurant to try something. That's ok! While we can make the process easy for you. We prepared home cooked delicious Jamaican food 7 days a week. Just order, enjoy and eat!
But....if you want try your hand at making this dish yourself, you can find a popular recipe listed below. (we advise against this for obvious reasons, you have been warned!)
Enjoy!
Preparation time 30m
Cooking time 2 hrs
Ingredients
2 pounds goat meat
4 tablespoons curry powder
1 scotch bonnet pepper
1 medium onion, chopped
1 stalk of scallion, chopped
4 cloves of garlic, chopped
Small amount of pimento crushed
1 piece of ginger chopped
1 potato diced
2 sprigs of thyme
1 teaspoon black pepper
1 teaspoon salt
1 cup of oil
4 cups of water
Directions
1. Cut, trim and wash goat meat.
2. Season meat with 2 tablespoon curry powder, ½ cup oil, chopped onion, scallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper and salt.
3. Cover and marinate overnight.
4. Heat a pot with oil and add 2 tablespoons of curry powder. Add the goat meat and brown the meat.
5. Add water to pot. Cover and allow to simmer for about 1 hour or until the meat is tender.
6. Add the diced potato and simmer for 30 minutes.
7. Serve with white rice