Jamaican Curry Goat

Name: Jamaican Curry Goat
Yield: 5
Cuisine: Jamaicana
Ingredients: 1 Onion; 6 cloves Garlic; Pepper; Salt; 2 tablespoons Vegetable Oil; 1 cup Water; 3 sprigs Thyme; 0.5 teaspoons Ground Ginger; 1 Scotch Bonnet; 0.25 teaspoons Allspice; 1 Russet Potato; 0.5 teaspoons All-purpose Seasoning; 3 lb Goat Meat; 2.5 tablespoons Jamaican Curry Powder

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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein56 %59 g
Carbs19 %20 g
Fat25 %12 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	435 kcal	98 kcal
Protein	59 g	13.3 g
Carbs	20 g	4.5 g
Fat	12 g	2.7 g

One serving is about 445 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty53/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: JamaicanKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Goat - Jamaican

Ingredients

1 Onion (chopped)
6 cloves Garlic (sliced)
Pepper (To taste)
Salt (To taste)
2 tablespoons Vegetable Oil
240 ml Water (1/4)Original: 1 cup
3 sprigs Thyme
0.5 teaspoons Ground Ginger
1 Scotch Bonnet
0.25 teaspoons Allspice
1 Russet Potato (large)
0.5 teaspoons All-purpose Seasoning
1.4 kg Goat MeatOriginal: 3 lb
2.5 tablespoons Jamaican Curry Powder

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Equipment
6QT Pressure cooker
Instructions
Rinse goat meat with vinegar and water.
Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight.
Remove onion and garlic from goat and set aside.
Set an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté.
Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure.
Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.