Growing up in Moss Side in Manchester, my partner’s youth was heavily influenced by Caribbean food and culture. One of his favourite meals was curry goat with rice and peas, served from a late-night eatery that also functioned as a taxi cab office. The curry goat was not just spicy but also flavourful, and very warming in those perpetual UK winter nights.
When we discovered Meat Magic here in the Philippines, he immediately thought of recreating this dish. As a sign from the universe that we had to make this dish, my scotch bonnet plant gave me one beautiful pepper just for this dish. It was meant to be.
The cooked texture of the Meat Magic is surprisingly similar to stewed goat. Best of all, this vegan Jamaican curry goat cooks much quicker than actual goat meat and zero goats had to die for it. Now, I wasn’t sure what to expect when he made this dish as I’d never had Jamaican curry goat before. On first taste, I was taken aback by how full-on and “goaty” the flavour was. Woo, it blew my mind!
This vegan Jamaican curry goat is even more excellent after being in the fridge overnight. So, this recipe is for 6 servings.
Ingredients
- Jamaican Curry Powder
Instructions
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Mix all the Jamaican curry powder spices. Thinly slice the onion. Finely chop the garlic and scotch bonnet.
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Cut the potatoes into large chunks.
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Mix the Meat Magic with the curry powder, scotch bonnet, onion, and garlic, and marinate for ten minutes.
- Remove the Meat Magic from the onion and scotch bonnet.
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Heat 5 tbsp of oil in a pot over medium heat and fry the Meat Magic for a couple of minutes.
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Add the onion and scotch bonnet back in into the pot with thyme and tomato sauce. Add enough water to cover everything. Bring to boil, then turn down the heat to a simmer for five minutes.
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Bring back to boil, add more boiling water if required. Add the potatoes. Turn down the heat again to a simmer for about 30 minutes with the pot lid on, until potatoes are cooked and curry is reduced.
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Serve hot with plain rice or rice and peas.
