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News Americas, NEW YORK, NY, Fri. Mar. 16, 2018: This weekend, how about some Jamaican curry goat? Here is this exotic recipe from Grace Foods.

Preparation time: 30m

Cooking time: 1h 30m


For 6 Person(s)


3 pound (s) goat meat (available at halal butcheries)

2 tablespoon(s) Grace White Vinegar

2 tablespoon(s) curry powder

1 medium onion, chopped

2 stalk(s) scallion, chopped

4 clove(s) garlic, chopped

1 teaspoon(s) ginger, chopped

2 teaspoon(s) thyme, chopped

1/2 whole scotch bonnet pepper, chopped

1 teaspoon(s) black pepper

1 teaspoon(s) salt

1/4 cup(s) Grace Vegetable Oil

4 cup(s) boiling water

1 large Irish potato, diced

1 medium carrot, sliced

4 whole pimento berries, crushed





  • Trim meat, cut into bite-size pieces and wash in a mixture of water and vinegar.
  • Add 1 tablespoon curry powder, chopped onion, scallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper and salt; rub the seasonings into the meat, cover and put to marinate for two hours.
  • Heat vegetable oil in a heavy bottom skillet over medium heat and add the remaining one tablespoon curry powder. Add the marinated meat and allow to sear.  Turn the meat and add 4 cups boiling water.  Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender.
  • Add the diced potato and cook for 5 minutes. Fold in the sliced carrot and pimento berries and cook for five minutes.

Serve with plain rice, vegetable salad and mango chutney.



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