This dish is at the heart of any Jamaican celebration! Goat meat needs to stew for about four hours to become tender, whereas lamb cooks quickly. Serve with white fluffy rice and a fresh, cooling salad.
- 3 lb/1.5Kg Goat meat, or mutton, chopped into small pieces (includes bone)
- 2 tsp. Salt (or to taste)
- 1 tsp. Black pepper
- 1/2 tsp. Fresh thyme, chopped
- 3 oz/90 ml Walkerswood Ground Allspice or whole Pimento berries, crushed
- 2 cloves Garlic, crushed
- 1 Onion, chopped
- 1 Tomato, chopped
- 1/2 tsp Walkerswood Scotch Bonnet Sauce or a whole Scotch Bonnet Pepper (Habanero) de-seeded and chopped
- 1 tbsp. Fresh thyme, chopped
- 2 Escallion (Spring Onion) stalks, chopped
- 1 tsp. Fresh Root Ginger, finely chopped
- 2 tbs. Vegetable oil
- 2oz /50g Walkerswood West Indian Curry Paste
Wash the prepared goat meat, (lamb) pat dry. Mix together all the ingredients except the
oil and curry.Rub into the meat. Leave to marinate for at least 2 hours.
Remove any large pieces of seasoning from the meat (onions, scallions, allspice berries, etc.) and reserve. In a large skillet, heat the oil over a medium heat and add the meat. Brown, turning the pieces often to seal in flavours.
Lower the heat, add the reserved seasoning to the pan and add about 2 cups of water and curry. Stir. Cover and allow to simmer until the meat is tender - about 1 1/2 - 4 hours (if using goat).
Add extra water and curry, if necessary, to extend gravy.
Serves 4 - 6.
Try serving this with baked or fried ripe plaintain and sliced avocado if you want to be truly authentic.