Master The Art Of Cooking Jamaican Curry Goat With These Easy Steps! How to cook Jamaican Curry Goat(Not goat curry)

3lbs cubed up goat meat
4 tbsp Jamaican curry powder
1 tbsp wet jerk marinade
2 tbsp dry jerk seasoning
1 thumb Piece of ginger or turmeric
6 cloves garlic chopped
1 yellow onion chopped
2 sprigs thyme
1 stalk scallion/green onion
1 medium russet potato
1 large carrot


Directions
Use ½ the curry powder and the rest of the ingredients to season the coat meat and set in the refrigerator to marinate overnight or at least 4 hrs ahead of time.

Before the cook is ready, separate the fresh herbs and vegetables from the meat for the browning process. This ensures your fresh vegetables and herbs don't burn during this part of the cook. Add about 3-4 tbsp of vegetable oil in a Braising Dutch oven or heavy skillet. Any neutral oil will do. When the oil is hot, add just the curry powder. This part is called burning the curry, but you don't actually want it to burn. You want to stir the oil and the curry together for a couple minutes until the curry becomes a deep golden yellow color. Keep your stove on medium if you are using any type of cast iron pots Or pans. When the curry gets that color, add the meat and start to get it brown on all sides. During this time, add your ginger and garlic. Once meat is brown on all sides use water (or stock) to cover the meat and cover to braise for 20 minutes. Check meat and add water if needed. After about 1 hr in the braise, checking every 20 minutes, use some more stock or water to rinse out the seasoning container with all the veggies and herbs into the meat. Raise on medium heat until meat is fork tender. The carrots and potatoes will create a delicious sauce/gravy. This is typically served over white rice. #cookinwidkunchi #food
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00:00 Introduction
00:26 Brown the meat
00:58 Start the braise
01:19 Final phase of the braise