If you've never tried curry goat, and you love curry, then you really, really should - it's delicious! And if the thought of goat curry scares you, then try it with mutton or lamb instead, and go from there...
I do love a good curry goat, and always have to sample some when we go to the Caribbean carnivals. Traditionally it's made with cubes of meat on the bone, but if you don't like the idea of trying to pick meat from small chopped up bones, then you can use boneless shoulder meat (and if you like, optionally add a few bones to the curry whilst cooking for flavour).
Because this curry is so full of flavour, and cooked low and slow, it's also a great contender for a skinny version too, as goat meat is naturally quite lean - so if you want to cut the calories right down and use some lean meat (e.g. lean goat meat or extra lean diced lamb meat) the long and gentle cooking will tenderise it nicely.
Either way, I've given you the recipe below, with a couple of options to suit, and I hope you enjoy it! If you don't want to make your own Jamaican curry powder, then you can just use a generic ready-made *mild* curry powder if you like and add a pinch of ground allspice. Requires marinating for a minimum of 4 hours or overnight, and approximately 3 hours total cooking. Delicious (albeit decadent!) served with Jamaican 'rice and peas' - my recipe is here.
Serves six (or more with other dishes), 286 calories per serving with lean goat meat, or 368 calories per serving with extra lean diced lamb meat. [Calories in square brackets, if you're counting]
Love Jamaican food? Why not try my Jamaican jerk chicken, or fresh twist on saltfish and ackee?
Love Jamaican food? Why not try my Jamaican jerk chicken, or fresh twist on saltfish and ackee?
