Jamaican Curry Goat is one of the most popular and major dishes that display the Jamaican Culture. The slow cooking or fresh goat meat and the true Indian Curry spice makes this dish delicious. This is popularly prepared at big events or family gatherings.
Best served with Rice and Peas or White Rice.
Wash and Cut up Seasonings, Irish, Carrot.
Cut Goat Meat into bite sizes then rinse 2 times with water drain and leave into the bowl.
Add salt, all-purpose, dried thyme, black pepper, Indian curry, and massage into the goat meat cover and allow to rest for at least 30 minutes it can be more.
After the 30minutes place pressure cooker on the stove add oil and turn the heat on high and allow the pot to be heated. When the pot is heated add the pieces of the goat meat and cook evenly on all sides. Stir as needed.
After all the pieces have been seared. Catch water in the bowl that the goat meat was marinating in for any residue of seasonings and pour into the pressure cooker just enough to cover the meat. Cover the pot and allow to pressure for 35minutes on medium heat.
After pressuring for 35 minutes turn off the stove and remove pressure cooker from the stove and allow all the pressure to release.
After the pressure has been released, Pour contents from the pot into a big enough pot and add Pimento berries, Escallion, Onion, Irish, Carrots, Scotch bonnet pepper, and 1/2Tsp Salt. Stir to mix evenly and cover for an additional 20-25minutes on medium heat.
Stir as needed. Let it cook until the excess water has reduced and the carrots and Irish are cooked through and gravy has thickened and reached to your liking. Once done turn the heat off and serve.
The freshness of the goat meat will determine the end taste. Don't add too much oil when searing the goat meat. The excess will leave your end product greasy.