Ever since my visit to Montego Bay, Jamaica where I enjoyed chowing down authentic Jamaican food, I have been in love with the food and savory flavors. In an effort to duplicate some of those Jamaican flavors, I created a preeti version of jerk curry goat, combining my two favorite flavors. Curry + Jerk!!! Goat meat is a delicacy that’s very common amongst West Indians, Africans, South/Central American cuisines and is slowly making its way into some Asian and European cuisines as well. Did you know that goat is a more leaner meat than a lean beef; it taste really good too when especially when properly seasoned.
For this cuisine, in place of goat meat, chicken or beef can be used – chicken and beef take less time to cook.
So in making this, I didn’t really measure because I was winging this but the next time I do this, I will make sure I measure my ingredients and repost. From years of cooking, sometimes, you just know the right amount of ingredients to put, taste as you go technique… You can eat this by itself or on top of white basmati rice, with Naan bread, etc
So what did I put in it?
- 5 lbs of Bone-In Cut Goat Meat
- 7 pieces of small Yellow Potatoes – cut into quarters
- Sliced Onions
- Minced Garlic
- Jerk Seasoning
- Curry Powder – lots
- Maggi Seasoning Cubes
- Rosa Maria Adobo Seasoning
- Ground Oregano
- Cayenne Pepper- lots
- Vegetable Sodium-Free Broth
Let me tell you how I made it…
- In my 10 inch Red Copper Pan, I add 5 lbs of goat meat, sliced onions, garlic, and all seasonings/spices and approximately 3 cups of water and cook on medium heat for about 15 minutes, meat should now be brown.
- After 15 minutes, I turn the heat down to low heat and simmer for 40 minutes.
- After about 1 hour of cooking, I add cut potatoes to pan and simmer for 10 minutes till potatoes are cooked.
- Jerk Curry Goat is ready to be served and enjoyed….hmmmm hmmm delish.