Jamaican Goat Curry

A succulent, aromatic dish featuring tender goat meat seasoned with fragrant Jamaican curry spices and potatoes. Cooked in a pressure cooker, it becomes incredibly tender and melts in your mouth.

Ingredients

• 1362 g Goat meat
• 2.5 tbsp Jamaican curry blend
• 0.5 tsp Ground ginger
• 0.5 tsp All-purpose seasoning
• 0.25 tsp Ground cloves
• 1 pcs Onion
• 6 clove Garlic
• 3 pcs Thyme
• 2 tbsp Oil
• 1.3 cup Water
• 1 pcs Scotch Bonnet pepper
• 1 pcs Potatoes
• to taste Salt
• to taste Black pepper

Instructions

1. Rinse the goat meat with vinegar and water.
2. Season the meat with 1.5 tablespoons of curry blend, all-purpose seasoning, ground ginger, ground cloves, diced onion, garlic, and thyme. Let marinate for at least 4 hours, preferably overnight.
3. Remove the onion and garlic from the marinade and set aside.
4. Set your pressure cooker (Instant Pot) to sauté mode and add oil. Brown the goat meat on all sides until golden, about 2–3 minutes per side. Transfer the meat to a plate.
5. In the pressure cooker pot, add the remaining oil and remaining 1 tablespoon of curry blend, sauté for about 10 seconds. Then add the reserved onion and garlic, cook until softened, about 4 minutes. If the onion begins to dry out, add a little water.
6. Return the meat to the pressure cooker, add water, and close the lid. Cook on high pressure for 40 minutes.
7. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
8. Open the pressure cooker and switch to sauté mode for 10–15 minutes. Add the diced potatoes and whole Scotch Bonnet pepper. Cook until the potatoes are tender, then remove the pepper.