Jamaican Curry Goat with Coconut Rice

1. Prepare the Goat Meat:

1. Rinse the goat meat in cold water, then rub it with lime juice to remove any gamey flavor. Rinse again and pat dry.
2. In a large bowl, combine the goat meat with Jamaican curry powder, chopped onion, garlic, ginger, scallions, Scotch bonnet pepper, thyme, and allspice. Mix well to coat the meat evenly with the spices.
3. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

2. Brown the Meat:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the marinated goat meat (reserve the marinade) and brown on all sides, about 5-7 minutes. This step locks in the flavor and adds richness to the dish.
3. Once browned, remove the meat and set it aside.

3. Cook the Curry:

1. In the same pot, add the chopped tomato and any leftover marinade. Cook for 2-3 minutes, scraping up the brown bits from the bottom of the pot.
2. Return the browned goat meat to the pot, stirring to combine with the tomato and spices.
3. Pour in the water or beef broth, ensuring the meat is just covered. Bring to a boil, then reduce the heat to low.
4. Cover and simmer gently for 1.5 to 2 hours, or until the goat meat is tender and the flavors have melded together. Stir occasionally and add more water if needed.
5. About 30 minutes before the curry is done, add the diced potato. Cook until the potato is tender and the sauce has thickened.

4. Prepare the Coconut Rice:

1. While the goat is simmering, prepare the coconut rice. In a medium saucepan, melt the butter (if using) over medium heat.
2. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
3. Stir in the rinsed rice, coating it with the onion and garlic mixture.
4. Add the coconut milk, water, and salt, stirring to combine.
5. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and the liquid has been absorbed.
6. Remove from heat and let the rice sit, covered, for an additional 5 minutes before fluffing with a fork.

5. Serve the Dish:

1. Once the curry goat is tender and the coconut rice is ready, serve the curry goat over a bed of coconut rice.
2. Garnish with fresh cilantro or parsley and a slice of lime for a burst of freshness.

Tips for Perfection

• Marination Time: The longer you marinate the goat, the more flavorful the dish will be. Aim for at least 4 hours, but overnight is ideal.
• Spice Level: Scotch bonnet peppers are fiery. Adjust the amount used based on your heat tolerance, or substitute with milder peppers if needed.
• Rice Texture: For perfect coconut rice, ensure the rice is rinsed thoroughly to remove excess starch. This prevents it from becoming sticky.

Conclusion

Jamaican Curry Goat with Coconut Rice is a dish that brings the vibrant flavors of the Caribbean right to your table. The tender, spicy goat meat paired with creamy, aromatic coconut rice creates a satisfying and memorable meal. Whether you’re cooking for a special occasion or just craving something different, this recipe will transport you to the islands with every bite. Enjoy the bold, rich flavors and the warmth that comes with this comforting, hearty dish.

Feel free to add your own twist to this dish by experimenting with additional spices or serving it with other traditional Jamaican sides. Happy cooking!