Jamaican Curry Powder
Jamaican Curry Goat – a national dish
Cooking time: 2 hours
1 1/2 kg (curry) goat meat
1 tsp black pepper
4 Island Spice Pimento Whole berries, crushed
3 tbsp Betapac curry powder
1 tsp salt
1 large potato diced
1 medium onion chopped
2 stalks escallion chopped
4 cloves garlic chopped
1/2 tsp ginger chopped
2 tsp thyme leaves chopped
1/4 scotch bonnet pepper chopped
2 tbsp vegetable oil
1 1/2 cups water
Mix 1 tbsp curry powder, black pepper, salt and chopped ingredients (onion, escallion, garlic, ginger, thyme leaves and scotch bonnet pepper). Rub into meat, cover and marinate meat in fridge for at least 2 hours (overnight if possible).
Heat vegetable oil in heavy bottom skillet over medium heat and add remaining 1 tbsp curry powder.
Add marinated meat and brown for 3 – 6 minutes turning frequently.
Add water, cover and bring to a boil.
Reduce heat, cover and simmer for 1 hour, stirring every 20 minutes.
Add potato and crushed pimento berries and simmer for about 1 hour, adding more water if necessary.
Serve with plain rice or Jamaican rice and peas, fried plantain (if available), salad and Ting or ginger beer.
Ingredients: Turmeric, Coriander, Foenugreek, Cumin, Pimento, Black Pepper, Star Anise.