Curry Goat like several other emblematic dishes that define classical Jamaican cuisine is a highly personalized item. Every home has its preferred recipe, curry powder blend, accompaniments and style. It is therefore no mean feat that Claudette's has been voted "The Best Place for Curry Goat; years in a row in the Jamaica Observer People Choice Awards
Claudette herself while a powerful presence ruling her small kitchen, is not the social butterfly, prefering to let her youthful and attractive staff take care of the customers and the daily chores. Its a healthy sign that every one seems to be having fun although no one makes a move with Ms. Claudette's say so!
Like so many good food establishments Claudette's follows Hermann Cain's philosophy of Focus- Focus- Focus. This means that the menu consists of Curry Goat or Manish Water, dumplings, White Rice or Peas and Rice and a little coleslaw. Of course Bigga and other sodas are there to wash it all down but Claudette knows if you want to be the best stay with what you do best.
Her kitchen out back of the trailer is small and smoky with a series of low fire pits burning pimento and sweet wood. Its a suitable altar for such good road food - don't miss it when your're on the road to the south coast.
Yield: 4 to 5 servings
Preparation & Cooking Time: 1 to 1½ hours (not including marinating)
- 3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes - smaller the better - bones included
- 1 lime
- 1 large onion, sliced
- 6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
- 2 teaspoons / 10 mL salt
- 1 teaspoon / 5 mL black pepper
- 1 teaspoon / 5 mL thyme leaves
- ¼ teaspoon / 1 mL finely chopped Scotch bonnet pepper
- 2 tablespoons / 25 mL canola or vegetable oil
- 1 teaspoon / 5 mL sugar
- 5 green onions, chopped (about 1 cup / 250 mL)
- 2 teaspoons / 10 mL curry powder
- 2 potatoes, peeled and cut into ½-inch / 1-cm cubes
In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ¼ cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).
Add the potatoes and ¼ cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ¼ cup / 60 mL water and simmer for another 5 to 10 minutes.
Serve with rice or roti and a salad.