Jamaican Curry Goat

 

By doing this in a crockpot, you get the ease of preparation and the time for cooking that can take

a tough piece of meat, like goat, and make it so soft that it falls off the bones.

 

1 1/2 tablespoons vegetable oil                                            

1 Spanish onion, sliced in rings

2 teaspoons curry powder (or to taste)                                 

1 1/2 lb cubed goat, cut in 1/2 inch cubes (you can use lamb or pork as well)

1/2 lb fresh mushrooms, sliced thick                                    

1 tomato, diced

1 garlic clove, minced                                                                       

2 teaspoons salt

2 teaspoon sugar                                                                   

2 cups water

2 tablespoons cornstarch                                                       

2 tablespoon water

3 cup cooked rice                                                                   

fresh thyme, finely chopped

 

In a crockpot, place meat and all other ingredients except for the spices.

Mix curry powder, garlic, salt and sugar together in a small bowl with 1 cup water. Pour over the meat and other ingredients.

Add enough boiling water to barely cover meat.

Cover the pot, set on high and let cook for 2 hours.

Turn down to simmer (low) and let it cook gently for the rest of the day or until meat is tender.

The cornstarch in the mixture will thicken it perfectly. Serve with rice.

Garnish with a bit of the chopped thyme.

 

Note: You may remove the cornstarch from the recipe and add some diced potatoes to the pot. These will do the job of thickening it and also add a slightly different flavor.

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A further note: Goat will always be bone in and cut in 2” cubes in the freezer case at the grocer.