Listen to Episode

1. Listen to Episode 178 Jamaican Cuisine Goes Global: The Scotchboyz Journey while you make Neil's Curry Goat, first made famous in the Hummingbird Restaurant, owned and operated by Neil's father in Columbia!

Marinating the Goat Meat:

1. Prepare the meat: Rinse the goat meat with water and pat dry with paper towels.
2. Marinate: In a large bowl, combine the goat meat with curry seasoning, meat seasoning, thyme, and vegetable seasoning. Mix well to coat the meat evenly. Cover and let it marinate for 24 to 48 hours.

Cooking the Curry Goat:

1. Heat the oil: In a thick pot, pour in the vegetable oil (use an amount proportional to the meat, approximately 4 tbsp for 4 lbs of meat). Heat the oil over medium-high heat.
2. Add the seasoned meat: Add the seasoned goat meat to the pot to brown the goat meat. Stir occasionally to ensure it does not burn.
3. Add Scotch Bonnet Pepper or Scotch Boyz Pepper Powder to the pot.
4. Simmer: Once browned, reduce the heat to low, cover the pot, and let it simmer. Stir occasionally to prevent sticking and ensure even cooking.
5. Reduce- the goat will produce significant water, pour off half in a container to reintroduce later if needed. The water/gravy produced should be level with the meat.
6. Cook until the meat starts to soften.
7. Season to taste: Taste the curry and add salt, Scotch Boyz Scotch Bonnet Pepper Powder and black pepper as needed.
8. Add the diced potatoes and sliced carrots
9. Add chopped onion: and continue to cook until the onions are softened.
10. Final 30 minutes: About 30 minutes before the curry goat is done, add 2 tbsp of butter to the pot. Stir well to melt and incorporate the butter into the sauce.

Finishing and Serving:

1. Check for doneness: The curry goat is done when the meat is tender and the flavors are well combined. This usually takes about 1.5 to 2 hours of total cooking time.
2. Serve the curry goat hot with steamed white rice, rice and peas, or roti.
3. Enjoy your delicious curry goat!