Captain Frankendread

Curry Goat

In Uncategorized on January 9, 2011 at 1:50 am

Yah Mon! The  Captain did not personally write this recipe but  personally checked it out…had it for many years and can’t remember where I got it from but gotta share! Think it came from Falmouth, Jamaica while hanging out there in 1999. Am I worried about you not liking it? Naaaaah! If you are a Cubs fan you’ll cook it often! (I ain’t ‘fraid of no goat!)

After last night’s show I felt the need to share it. If you missed the reggae spectacular on my VACATION RADIO FROM PARADISE on   Key West Show last night…here is the link to listen while you make Curry Goat!


3 lb. Goat Meat (cut up in bite size pieces)
1 Large Onion (chopped)
2 cloves Garlic (chopped)
1 Scotch Bonnet Pepper (chopped and seeded)
4 oz. Jamaican Curry Powder
1 oz. Cooking Oil
1 oz. Ground Black Pepper
2 tb sp. Salt
4 sprig. Thyme
1/2 oz. Vinegar
6 Pimento Seeds (Allspice)

Cooking Directions

1. Wash goat meat with vinegar and water. Rub in all the season with goat meat and let it sit in the refrigerator for 1 hour.

2. Remove the meat from the refrigerator and then remove the seasoning from the goat meat.

3. In a saucepan, heat the oil on high until it smells.

Add 1 cup. water to the pot, keep stirring until the meat looks like the muscles are tightening up.

Now turn down the heat to medium and add 2 cups of water to the meat in the saucepan. Cover the pot and let this stew simmer for 20 minutes. Check on the meat in the pot, stir again and add water to cover the meat.

Simmer for another 20 minutes, and then check to see if the meat is medium soft.

If it is so, add the seasoning you removed earlier to the pot. Let the stew simmer for another 15 minutes on a slightly lower heat (between medium and low).


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