January 12th, 2018

camp cook

Hot stuff

By request: A friend wanted this recipe, but for lamb rather than goat. Sounds good to me. I did this for the Winter Rendezvous for several years, but we've rotated it off for this year. So imagine making this recipe, multiplied tenfold! We used dried scotch bonnets, which are more powerful than the fresh; we had to wear masks and gloves when we minced them.

Jamaican Curried Goat

3 lb goat
1/4 cup veg oil
6-8 Tbsp curry powder (Sahara Mart sells several blends; if you get the hot, watch out)
1 Tbsp allspice (this is what makes it a "Jamaican" curry)
2 onions
1-2 Scotch bonnets, minced fine
2 inch pc of ginger, minced
1 garlic bulb, minced (that's the whole bulb, not just a clove)
1-2 cans coconut milk
1 can crushed tomatoes (I used canned sliced carrots, instead)
1 Tbsp dried thyme
3-4 cups water

Combine allspice & curry powder
Salt goat and let come to room temp
Heat oil, add 1/3 curry, mix to become fragrant
Brown goat, remove
Add onions & habaneros, salt, cook c. 5 min
Add ginger & garlic, cook 2 min more
Put meat back in pot
Add remaining curry, coconut milk, water, thyme
Simmer at least 2 hrs, skim fat
Serve over rice, as desired