Jamaican curried goat is traditionally made with goat meat, but it tastes equally good with lamb, chicken, or potato. Warmly spiced, brightly coloured, and thickened with a pop of coconut milk, curried goat (or veg) captures the lively spirit of Jamaica in a single beautiful dish. Try it with a goat if you can, but if you prefer to cook it with something else, that’s no problem – or “ya mon”, as a local might say!
1. If you are using meat, season your meat with salt and pepper and leave for 5 mins while prepping other ingredients. For vegan option, in a large pan, fry the onion and mix 1 in 2tbs of oil in medium heat for 5 mins.
2. If you are using meat, in a large pan, fry the meat in 4tbs of oil on a low heat for 10 mins. Stir regularly and brown on all sides. Add the onion and mix 1 and continue frying on low heat for 5 mins. For vegan option, add 2 cups of water and 1 tbs tomato paste. Stir everything together ad bring to a boil.
3. If you are using meat, add 3 1/2 cups of water and 1 tbs tomato paste. Stir everything together and bring to a boil. For vegan option, reduce to low heat and simmer for 10 mins.
4. If you are using meat, reduce to low heat, put a lid on the pan, and simmer for 20 mins. Stir occasionally, if it gets too dry, add some water. After 20 mins, add potatoes and carrots to the curry pot and cook for another 20 mins. For vegan option, after 10 minutes, add potatoes and carrots to the curry pot and cook for another 20 mins. Stir occasionally, if it gets too dry, add some water.
5. Meanwhile, make the rice and beans [mix basmati rice with the coconut milk, mix 2, and 1/4 cup water in a medium saucepan. Bring to a boil, then reduce the heat and cook with lid on for 12 mins. Drain and rinse the kidney beans and add to the rice. Stir well and put the lid back on. Cook for a further 5 mins. Turn off the heat and leave to finish cooking its own steam for 5 more mins.]
6. Serve your delicious "Curried goat or veg" on a bed of the rice and beans, topped with sliced spring onion (optional)!