jamaican curry goat

Had to change this slightly,no potatoes in the house ,low carb diet stopped buying them.But I have sweet potato !.Add it chopped onion after its been simmering for an hour.Substituted long thin eggplant for carrot to give colour contrast.Simmer until vegetables are soft.

At end added 2x 200gm pots plain yoghurt,rest of cilantro,1/2 finely chopped onion.Turned it off stirred it. While I got  plates etc.

Finished,curry & beer a perfect match.Nice dish not as hot as I  thought it was going to be.Good depth of flavour, haven't  been to Fiji despite a standing invitation from a mate who ran hotels there. Lot of Indians came here after political troubles,brought a few good cooks with them.I would do this again its a keeper & adaptable to whatever meat you want,lamb ,beef ,chicken. 

bobdog46 said:

Man - I wish I knew where goat meat could be purchased around here. I had goat one time in 94 while I was in the Dominican Republic near the Haiti border. An old lady was cooking it in a black pot over a fire in the street. Not sure of the seasonings she used but that was some good stuff. 

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I have done a few goat dish's for the forum.This has been a long thread I dont want to bore people by saying the same stuff over again,BUT it is under rated as a meat,there are lots of ways to cook it from a whole lot of different countries & its a nice change. It is a bit lean which is a good & a bad thing.If you are going to grill it or roast it you have to be on your game or it will be dry.

I figure that its only the doe's that can be milked you only need 1 billy per whatever doe ratio so there was always young male goat for the table.It is easy to get here for a time then there is none all of a sudden. My local had it today including some whole forequarter a bit cheaper. The southern Italians in my suburb do it as a slow wet dish in tomato,red wine herbs which is how I  started out cooking it. Capretto calabrese. I  started doing the curry after I  ate it in a restaurant here then did the full Jamaican curry goat for Bigtwig because he likes it & he has been to Jamaica. Scarbelly's jerk chicken recipe became jerk goat as well.

Glad you liked it,its authentic in content & style. The Fijian Indians are pretty highly regarded as cooks,interesting in a social sense given they were immigrants to Fiji way back.I think this recipe would work for any cut of meat that was similar ,beef chuck springs to mind if goat continues to elude your grasp. A lot of Fiji's meat comes from New Zealand so lamb would be a good choice as well. Good Luck .MICK