You never knew how good goat could be! Add onion and celery to the stockpot; cook and stir until onion begins to … Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat a casserole dish over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Goat or mutton is marinated overnight for depth of flavour, then slowly cooked for at least 5 hours to create truly irresistible, melt-in-the-mouth meat and a dish to warm the soul. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Stir in your curry paste and fry … A wonderfully flavourful versatile spicy curry with Indian and Jamaican influences. Saute over medium to high heat, stirring occasionally, until golden brown. It's at home in almost any curry, with Jamaican goat curry a particular favourite, though Indian curries commonly feature goat, too. I must say that I’ve never been a fan of curry goat and I’m sure I can count the number of times I’ve had it on my fingers. Ever since my Ultimate Curry Chicken recipe I’ve decided to attach the word “Ultimate” to any dish I make for sharing with you all, that goes beyond my expectations. Goat meat is not as common in Australia and New Zealand as it is in other countries but there are still some great goat recipes you can try, including curried goat. You can adjust the heat by using more or less of the Scotch bonnet pepper. Once the goat has cooked, let steam escape from the pressure cooker and add this to the goat curry. Jamaican goat curry that will have you coming back for more. Heat vegetable oil in a stockpot over medium-high heat. Today, curry goat is still special in my house compared to Curry Chicken, which I make all the time. Goat is an extremely lean meat and a great alternative to lamb. The meat is so tender it melts in your mouth. If you like lamb, give goat a try! Prepare fried onion masala: Heat 1 tbsp oil in a pan.Add mustard seeds, curry leaves, red chilies, and a lot of sliced onions.The more the better. For those of you who have never tried it, it’s a must-have Jamaican recipe. Serve with white rice or rice with peas. Transfer meat to a plate. When cooked right, you’ll find it more tender and flavourful than any beef stew you ever had. Toast the fennel seeds as above and set aside. The Curry: Sprinkle the turmeric over the goat, stirring lightly to coat.