Jamaican Curry Goat

Instructions

1. 1

   Clean the Goat Meat

   5 min

   Begin by thoroughly rinsing the goat meat under cold water mixed with vinegar. This helps to remove any impurities and enhance the flavor of the meat. Ensure all pieces are cleaned well before moving on to seasoning.

2. 2

   Marinate the Goat Meat

   8 min

   In a large bowl, combine the goat meat with Jamaican curry powder, all-purpose seasoning, ground ginger, allspice, chopped onion, sliced garlic, and thyme. Mix thoroughly to coat the meat evenly and let it marinate for at least 4 hours, or ideally overnight, to develop rich flavors.

3. 3

   Remove Aromatics from Meat

   5 min

   After marinating, take the goat meat out of the marinade and set aside the onion and garlic. This ensures you can brown the meat without burning the aromatics, which will be added back later.

4. 4

   Brown the Goat Meat

   16 min

   Heat your 6QT pressure cooker on high sauté mode and add oil. Once the oil is shimmering, add the goat meat pieces and brown them for about 2-3 minutes on each side until they are nicely seared. Remove the browned meat from the pot and set aside.

5. 5

   Sauté Onions and Garlic

   16 min

   In the same cooker, add another tablespoon of oil along with the remaining curry powder. Sauté for about 10 seconds to release the spices' aroma. Then, add back the reserved onions and garlic, cooking until the onions are translucent and softened, approximately 4 minutes. If they start to stick, add a splash of water to deglaze the pot.

6. 6

   Pressure Cook the Goat Meat

   1 min

   Return the seared goat meat to the pressure cooker and pour in water. Secure the lid on the cooker and set it to cook on high pressure for 40 minutes. Once the cooking time is completed, let the pressure release naturally for about 10 minutes before you manually release any remaining pressure.

7. 7

   Cook Potato and Adjust Flavor

   32 min

   After the pressure has fully released, carefully open the lid and switch the cooker back to sauté mode. Add the russet potato, cut into chunks, and a whole scotch bonnet pepper. Cook for about 10-15 minutes until the potato is fork-tender, then remove the scotch bonnet pepper to avoid excessive heat before serving.

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