Edie writes, “Our Jamaican tour guide said that a favorite dish of hers was goat. I asked her how they made it. She told me to brown curry powder in oil and add seasoned goat. She led us to a shop, where I got Jamaican Jerk seasoning. So, what I did was… substitute deer meat for the goat and it went something like this…”
Ingredients
- 3- 3 1/2 pounds venison tenderloin cut into slices or strips, marinated overnight in the jerk seasoning for 1-24 hours before cooking
- ¼- ½ cup olive oil
- 2 teaspoons minced garlic
- 1 medium onion sliced
- 4-5 Tablespoons curry powder
- 1- teaspoon ground pepper
- 1-2 teaspoons fresh thyme
- 2 green onions sliced
- 2-3 medium potatoes
- 1 Tablespoon tomato paste
For the jerk seasoning marinade get a jar of Walkerswood Jerk Seasoning, Eaton Jamaican Jerk, which has these ingredients:
or make your own:
- 2 teaspoons fresh thyme leaves
- 1 Tablespoon salt
- 2 teaspoons sugar
- 1 teaspoon ground Jamaican allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 Scotch bonnet pepper left whole and removed at end before serving (or substitute a chopped habañero, serrano, and/or jalapeño chile)
- 1 teaspoon freshly ground black pepper
- 3 tablespoons soy sauce (or substitute tamari, which is gluten-free)
- 1 tablespoon olive oil
- 1 tablespoon sushi vinegar (can substitute lime juice, cider vinegar or distilled white vinegar)
Instructions
- Season goat with, salt and pepper, and put in the jerk seasoning marinade. Set aside For an hour or overnight.
- In a large pot add oil and then add curry powder, stir for about 1-2 minutes, over medium heat, until browned, and then add the goat meat sauté stirring, frequently, any browned bits off the bottom of the pot, until goat is brown.
- Add the garlic, ground pepper, onions,thyme, tomato paste, scallions (green onions) and scotch bonnet pepper stir for about a minute.
- Then pour in just enough chicken stock or water (or coconut milk) to cover the goat and bring to a boil and let it simmer until tender (depending on the goat size and preference) about 2 hours or more, stirring the saucepan occasionally and adding more water as needed.
- About 15-20 minutes before you remove from the stove add potatoes and bouillon powder. Continue cooking until potatoes are tender, if you want really thick curry goat let the potatoes cook even more.
- You may adjust thickness of soup with water or stock.
- Can be served over rice or with rice and peas.