Origin of dish:
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Type of cooking:
Preparation time: 50 minutes
Cooking time: 240 minutes
Ingredients (for 4 people) :
-1kg goat’s meat (substitute for mutton or beef)Method: -Season meat with 2 tbsp Dunn’s River curry powder, onions, spring onion, garlic, peppers, ginger, thyme and salt and allow to marinade for at least 30 minutes or overnight in the refrigerator preferably.
-4 tbsp Dunn’s River curry powder (or Jamaican Curry Powder)
-1 onion, chopped
-1 stalk of spring onion, chopped
-4 cloves of garlic, peeled and minced
-1/2 habanera or scotch bonnet pepper, seeded and chopped (optional)
-2 tsp of ginger, peeled and minced
-2 sprigs of fresh thyme
-Salt to taste
-3 tbsp vegetable oil
-5 medium sized potatoes, peeled and cut into 1-inch cubes
Remove as much of the seasoning as possible from the meat and set aside to use later.
Heat the oil in a large pot over medium-high heat.
Mix in the remaining 2 tablespoons of the curry powder and heat until fragrant for 1 minute.
Place meat in the curried oil and turn frequently to brown and seal. This may take up to 30 minutes. (The meat may produce water, brown until all the water is gone).
Add 500ml of water, cover and slow cook for 2 hr on a low heat.
Add the seasoning and potatoes to meat and simmer for another 45mins. Cook until the meat is soft and juice naturally thickens.
Serve with steamed, fluffy white rice
Chef’s Tip - You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon.