Jamaican Goat Curry

Jamaican Goat Curry consists of fall-off-the bone lamb and tender potatoes in a rich stew that combines Indian and African spices to create lip-smacking goodness. This dish makes use of allspice and yellow mustard seeds, which are more common to African cooking along with spices like cumin, coriander and fenugreek that are used frequently in Indian recipes. The result is a Jamaican Goat Curry which is flavorful without packing intense heat so that you can fully enjoy the complexity of flavors that the various spices bring. This is a recipe for a relaxed Sunday night meal where you’re happy to slowly put the dish together over a few hours. Here, I use lamb instead of goat since that’s the meat that’s available to us.

Jamaican Goat Curry

Soumya Santhanakrishnan

Jamaican goat curry with fall-off-the-bone goat and tender potatoes in a rich stew that combines Indian and African spices. 

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine American

Servings 2 people

Equipment

• Instant Pot

Ingredients

  

For curry powder

• 0.5 tbsp Coriander seeds
• 0.5 tbsp Fennel seeds
• 0.5 tbsp Cumin seeds
• 0.5 tbsp Yellow mustard seeds
• 1 tsp Allspice powder
• 1 tsp Dried fenugreek leaves (methi)

For stew

• 1 pound Lamb stew pieces Can get mix of bone and boneless
• 2 Large white onions
• 3 stalks Green onions
• 2 Potatoes
• 1 tsp Garlic paste
• 1 tsp Tomato paste
• 1-1.5 tsp Salt
• 1-1.5 tsp Ground black pepper
• 2.5 tbsp Olive oil

Instructions

 

• Dry roast coriander seeds, fennel seeds, cumin seeds and yellow mustard seeds together. You can do this in a small pan that’s kept at low-medium heat for ~4 minutes until the spices are fragrant and slightly darken.
• Let the spices cool down for a few minutes. Then use a blender to blend these whole spices with turmeric powder, all spice powder and dried fenugreek leaves. This is your curry powder.
• In an instant pot or pressure cooker, add 1 tbsp olive oil and wait for it to heat up.
• When the oil is hot, add the lamb stew pieces, garlic, curry powder, salt and pepper and sauté until browned on all sides.
• Now add 1 cup water and switch the instant pot to manual high pressure mode for 30 minutes if you’re cooking boneless meat and 40 minutes if you’re cooking meat with bones. If you’re using a pressure cooker, then let it go to 4 whistles for boneless meat and 5-6 whistles for meat with bones.
• While waiting for the meat to cook, thinly slice the white onions and the green onions.
• Peel and quarter the potatoes.
• Take a separate deep vessel and bring to medium-high heat on the stovetop.
• Add 1.5 tbsp olive oil and wait for it to heat up.When hot, add white onions and sauté for 5-8 mins until they start browning.
• Then add green onions and tomato paste and sauté together for 5-8 mins.
• Switch off stove and wait for the mixture to cool down. Then blend to get a paste.
• When the meat from the instant pot or pressure cooker is ready, add the lamb along with the broth from the instant pot to the other vessel with the paste.
• Add quartered potatoes and one cup of water.
• Let this cook on medium-high heat in the vessel for 15-20 mins until the potatoes are tender.
• Serve with white rice.

Keyword curry, easyrecipes, homemade, instantpot, jamaican, lamb, saffronnspice, stew