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As Heroes’ Weekend approaches, Jamaica Observer has shared a curry goat recipe from chef Shanice Gore that promises to deliver rich, flavourful comfort food to any celebration table. The dish centres on three pounds of goat meat, cut into pieces and seasoned generously with onion, scallion, garlic, Scotch bonnet pepper, all-purpose seasoning, and curry powder before being sautéed in oil.
The magic of Gore’s recipe lies in its patience. After an initial five to eight minutes of sautéing, the seasoned meat simmers in its own juices for approximately two to three hours, with hot water added gradually as the liquid reduces. This slow-cooking method ensures the goat becomes tender while the flavours deepen and meld together.
Once the meat reaches the desired tenderness, sliced carrots, cubed Irish potatoes, pimento berries, and additional aromatics are added to the pot, simmering for another twenty to thirty minutes until the vegetables soften and the gravy reaches the preferred consistency. Gore suggests keeping the Scotch bonnet whole for milder heat or chopping it for extra spice, and recommends a handful of fresh cilantro stirred in near the end for additional flavour depth.
The finished curry goat serves six and is best enjoyed hot alongside rice and peas and a fresh salad, making it an ideal centrepiece for bringing loved ones together during the long weekend.
Heroes’ Weekend is a national holiday in Jamaica celebrated in October, traditionally a time for family gatherings and festive meals featuring traditional island cuisine.
Curry goat is a cornerstone of Jamaican cuisine and Caribbean cooking broadly, deeply rooted in the region’s culinary traditions. This recipe offers diaspora families a way to recreate authentic island flavours and maintain cultural food traditions during celebrations.
Sources and attribution
- Jamaica Observer
- Goat curry recipe
- Gregory's Curry Goat Recipe
- Curry Goat Recipe
- Jamaican Curry Goat Recipe — How to Make It
- Curry Goat Recipe: Jamaican Curried Goat
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