I am not sure where this recipe came from (although as I look at the title of this story I figure it could have originated somewhere in the vicinity of Jamaica) but it is one I have been cooking for many years and, as a bit of goat had managed to find it’s way into my possession, I sensed it was time to feel a little Caribbean sun in my belly once again.
OK mun (that’s a dodgy Jamaican accent attempt), we need to get into character for this one… time to smoke a reefer.
Now you need to find a good butcher who is going to be able to supply you with some goat… and has a little wage slave apprentice who is going to dice it up for you. Also, you should be able to buy some more weed from the dodgy apprentice.
If you think you are afraid of goat you should watch that kids movie “Frozen”. That is some proper scary shit. You’ll be humming those dumb assed tunes to yourself for days to come… but goat, goat is not scary at all. It is kind of lamby and we all know how cute and delicious lambs are.
Time to smoke a “special cigarette” laced with your best sensimlia, mun.
So find yourself some goat meat, pay the purveyor of said meat his due fee so that he will not chase you down the street with a large knife and unruly eyes, smoke a big fat reefer of the finest herb you can find and cook yourself this so-simple-it-could-be-your-step-father curry.
JAMAICAN GOAT CURRY (for 6)
1kg goat shoulder meat, diced
2 brown onion, sliced
2 carrots, diced kinda chunky
4 cloves garlic, chopped
3 tablespoons curry powder
1-2 scotch bonnet chilli (but as my kids will be eating this I will leave it out for now and use it to garnish my dinner. I dare say Jennee will be having some on hers, too)
1 tablespoon ground allspice
3 tomatoes, diced
1lt stock or water
1 medium sweet potato (or regular potato if your wife isn’t rocking the paleo thing)
1 teaspoon ground black pepper
Steamed rice and tomato salad (I wasn’t sure what the traditional accompaniments might be so this is what you get. Tomato, onion, chopped parsley, a splash of apple cider vinegar, oil and seasoning) to serve
• In a heavy based pot, brown meat in a little oil. Set aside
• In the same pot sauté onions and garlic until soft. Add carrot and spices and cook out for a minute or two
• Return goat to the pot with seasoning and stock/water
• Cover and simmer for 1 hour over low heat
• Add potato, tomato, and a little water if it looks like it’s getting a bit dry, and simmer for a further half hour or until meat will push apart in your fingers
• Get it in your belly… I dare say you’re gonna need it after all of that reefer smoking
*We here at foodisthebestshitever do in no way condone the smoking of Jah’s finest sensimilia