Jamaican-style goat curry

Try this Jamaican-style Australian goatmeat curry, created by US chef Eric Martinez.

Jamaican-style goat curry might be one of the most popular ways to eat goat around the globe, and for good reason.

Chef Eric Martinez of the Marriott World Center in Orlando in the United States amps up the flavour with an overnight marinade in house-made fish sauce. It replaces salt in the recipe and helps all those aromatics bloom and brighten.

This dish will be featured in a magazine for chain restaurant operators, as part of MLA’s efforts to showcase Australian red meat to the US food service industry.

Jamaican-style goat curry

Sponsored by MLA, recipe courtesy Chef Eric Martinez, Marriott Orlando World Center.

Servings: 10

Ingredients:

• Vegetable oil (as needed)
• 3 lb fresh Australian goatmeat diced (approx. 1.4 kg)
• 2 Scotch Bonnet peppers
• ½ teaspoon black pepper or allspice berries
• 2 brown onions, diced
• 3 scallions, sliced
• 4 garlic cloves
• 3 thyme sprigs
• 1 small knob fresh ginger, grated
• 2 tablespoons salt*
• 2 russet potatoes, diced
• 2 carrots, diced
• 2 qt vegetable stock (approx. 1.9 litres)
• ¼ cup curry powder
• ½ tsp Chef Paul Prudhomme Cajun Seasoning.

Directions:

1. In a rondo, heat some oil and brown the goatmeat. Remove and set aside.
2. Add the Scotch Bonnet peppers, black pepper, onion, scallions, garlic, thyme, ginger, salt, potatoes, and carrots and sauté for 2–3 minutes.
3. Add goatmeat back to pot and deglaze with stock. Stir in curry and Cajun seasoning. Simmer on low heat until goatmeat is tender and delicious, for about 1 hr.

Chef notes:

*Depending on your tastes, I marinate the goatmeat in a house-made fish sauce for 12 hours and just omit the salt from the recipe. It really brightens the dish.