Curried Goat/Curry De Chivo

This is the most well known of the Jamaican dishes,which is full of flavour,spicy,and aromatic….It is quite easy to make, although if you are making your own spice mix, be careful to add only one tablespoon of any spices at a time.. The curry should be well spiced, but not bitter, gritty or even mouth numbing due to too much pepper. Be careful not to burn the spices when toasting them! Adapt the spices to your own taste though, as this is merely a guideline.

INGREDIENTS

2-4kgs of Goat Leg/Shoulder diced into cubes(Use 4kgs if making this as a special party dish!)-You can use MUTTON as a more cost effective alternative to goat meat..HOWEVER, try to cook goat and experience the flavour of the meat!
2 Tablespoons of Mild/Hot Curry Powder
1 Onion chopped finely
Grated Ginger-The piece should be the size of around two matchboxes.
2 Cloves of Garlic/ 2 Teaspoons of Garlic Powder
1 Scotch Bonnet/Habanero Chilli-Optional, and leave it whole… This is simply to add a little heat to the dish. Prick with a fork, and then add to the pot in the last stage of cooking.
2 Tomatoes, deseeded and chopped(Optional)
Salt to taste
1 Tablespoon Whole Pimento/Jamaican Allspice Berries
Dark Soy Sauce(Optional)

THE SPICE MIX(If making your own curry powder)

1 Tablespoon of :
Turmeric(Haldi)
(1/2)Tablespoon of Cinnamon
1/2 Tablespoon of Cloves
Cumin Seeds
Coriander Seeds
Fennel Seeds
Paprika(Unsmoked Sweet variety)
Whole Pimento/Jamaican Allspice Berries
1 Whole Scotch Bonnet/Habanero Pepper-See Previous notes on Scotch Bonnets.

Grated Ginger, use a piece around the size of 2 small matchboxes,maybe a little bigger.
1-2 Onions chopped finely
Garlic to taste-Garlic, just like Papaya is a tenderiser of meat, as well as adding flavour. The more you add the more quicker the meat will tenderise. You can omit it if you hate garlic!
1 Tablespoon Dark Soy Sauce(Optional)
Vegetable Oil

METHOD

There are two ways to prepare this curry,regarding both the spices used and the method of cooking…

MARINADE:

Clean and prepare meat, by washing in lemon juice and water or salted water.Drain well.Put meat,chopped onions,garlic(To taste of course!) soy sauce and curry powder together in a bowl. Massage the meat with hands,making sure to incorporate the seasoning and meat together. Leave this to marinade overnight, or even better for two days.
This will help the flavours soak into the meat and helps to tenderise the meat due to the garlic and spices.

TOASTED SPICES:

Put the whole spices, such as the fennel seeds, pimento,etc, into a heated pan on a high heat, without oil. Heat them in the pan, stirring them with a wooden spoon to evenly distribute the seasonings. The seasonings should start to visibly turn slightly brown and emit a pleasant smell. Turn off the heat, and place the toasted seasonings into a spice grinder/mortar and pestle and grind into a powder.

If using option one,take the marinated meat out of the fridge,and leave to get to room temperature for half an hour before cooking. When this been done,start to heat a pot and pour in some oil. Start to seal the meat, turning every so often, so that the meat and spices do not burn. Add to a Pressure cooker if you do not have enough time, and add about 750mls of water. If using a pot, use enough water to cover the meat. Leave to cook for around 40 minutes(Depending on how long you want to pressurise the meat) or 3-4 hours in a pot/slow cooker on a low heat until tender. Reduce the gravy for at least 20 minutes,leaving it to bubble rapidly, and adjust seasoning as necessary. Serve with rice and peas, Roti,Hard Food(traditional root vegetables such as,Yam/Dasheen/Cocoyam etc), white rice, avocado and salad.

If cooking Option Two, after toasting the spices,fry the onion and garlic,and after 10 minutes or until the onions have softened, add the ginger. Then add the toasted spices, and fry for 5 minutes,being careful not to burn the mixture. Add the meat, and seal it for 5-7 minutes and then transfer into a pressure cooker, or leave in the pot and add water or stock to cover the meat or slightly less if using a pressure cooker. Leave to cook for around 40 minutes(Depending on how long you want to pressurise the meat) or 3-4 hours on a low heat until tender. Reduce the gravy for at least 20 minutes,leaving it to bubble, and adjust seasoning as necessary. Serve with Rice and Peas, Roti,Hard Food(traditional root vegetables such as,Yam/Dasheen/Cocoyam etc), White Rice, Avocado and Salad. Enjoy!!

**In options 1 and 2, the use of the spice Aachar(Mango Powder), at least a teaspoon can help the tenderizing process of the goat/mutton.

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