Ok so don’t surf away!
Yes it’s goat. Goat curry is traditional in Jamaica and usually appears at every party/event. Actually it’s usually bone-in pieces of goat which are curried but I don’t have ready access to bone-in pieces.
So if the goat is pushing the limit for you too much, feel free to sub in ground turkey, ground chicken or bone-in chicken thighs – it’s really up to you.
Let’s go through some back story on this dish.
Every Sunday my husband and I do our weekly grocery shopping. The first place we head to is Findlay Market – a local market with a ton of history. We’ve noticed that meat prices are way better plus we can usually get exactly the size we need since I tend to buy smaller weights than are usually available at the local supermarket. There’s also the added bonus of supporting local businesses along with the great community feel. After a year of gong there once a week we’ve established relationships with a lot of the employees.
Plus there’s more than just meat to buy there. There’s a wonderful selection of cheeses, produce, my favorite pho and bahn mi place – Pho Lang Thang, an Asian market, fresh pasta, two bakeries and a spice shop (which is you’ve noticed from my cooking I’m a huge spice fan and love experimenting with new flavors so that’s a double bonus for me).
Anyway, one of the merchants in the market is Kroeger & Sons which sells 40+ different varieties of specialty sausages. For holiday dinners I love using their smoked cherry lamb in my stuffing. Well this time as we were walking by I noticed they had curry goat sausage.
What’s that you say? Something I’ve never tried? I’m there!
I stopped and asked them what other spices were in there (since there’s so many different varieties of curry) and they told me it was Jamaican style. So I bought some and resolved to make dinner that night.
Have I ever made Jamaican goat curry before? Nope. Is this completely authentic? Probably not – refer to the answer to the first question. But did it turn out super delicious and my husband raved and went on and on about it? YES!
As far as the Jamaican curry powder, I actually bought it at my local supermarket (Kroger’s to be exact – no relation to the sausage place) so it shouldn’t be that hard to find. Any larger supermarket should have it in their International section. All the other ingredients are just produce so are readily available.
I highly encourage you to give this recipe a shot by using lamb, turkey or chicken.
If you have some mango chutney, it tastes wonderful used as a garnish/mixed in to the curry and adds an appealing sweetness along with extra flavor. You could either make your own or buy it at the store with the other Indian goods.
- ½ lb ground goat (or chicken, or turkey, or lamb)
- 1 onion, diced
- 2 green onions, finely chopped
- 1 jalapeno, finely diced
- 4 garlic cloves, minced
- ½ Tbsp ginger
- 1 tsp fresh thyme, bruised with knife
- 2 roma tomates, seeded and diced
- 1 ½ - 2 Tbsp Jamaican curry powder
- Salt & pepper
- 1 tsp brown sugar
- 2 Tbsp canola oil
- ½ lb potatoes, peeled and cut into ½ in chunks
- 2 – 3 cups of chicken stock
- Heat 2 Tbsp canola oil in pot over medium heat. Add in 1 Tbsp Jamaican curry powder and fry 30 – 45 seconds until beginning to darken.
- Add in onion, scallions, jalapeno and tomatoes and sauté for 3 – 5 minutes or until beginning to soften. Add in curry goat, garlic, and ginger, sauté for another minute or two. Add in remaining ½ - 1 Tbsp curry powder, brown sugar, thyme and 2 cups chicken stock, bring to a boil then reduce heat to medium low and let simmer for 30 minutes.
- Add in potatoes and remaining cup of chicken stock (if necessary) and continue to simmer until potatoes are tender. Mash up some of the potatoes to thicken the gravy, and continue to simmer another 5 – 10 minutes.