It has long been my ambition to make this, and make it as tasty as I've tasted. My husband's boss is Jamaican and hers is absolutely divine. I'm aware that the recipe differs across Caribbean islands, and I'm certainly not trying to compete, just to be able to pull together a version I can throw in the slow cooker, and look forward to coming home to,
This one has come together beautifully. I did it without the Scotch Bonnet (I had one, I chickened out). It still had a great heat and taste, but will try it with next time and update.
I also used goat meat from our local butcher, which came some on the bone and some off. I chose to use the meat off the bone. Again, this is personal preference, but will do some on the bone as well to taste test it. In the meantime however, this will be my go to.
3.5L Slow Cooker.
650g goat meat - off the bone (see comments above)
2 large potatoes, peeled and quartered
1-2 tbs medium curry powder
1 small onion diced
3 sprigs thyme
3 tsp garlic paste
2 tsp ginger paste
3 tsp allspice
1 tomato diced
Salt and pepper to taste, can check and adjust later
2 spring onions, sliced
2 tbs water
1 tbs Caribbean Green Seasoning, if you cannot buy, you can make your own (see below).
Throw it all in, mix it up, then cook for around 5-7hrs low.
Caribbean Green Seasoning:
Blend handful of coriander, stalk of celery, whole head of garlic, 4 spring onions, handful of thyme, 60ml water, 2 shallots, 2 tsp allspice, salt. Once blended, you can freeze in ice cube trays and pop one straight into the slow cooker next time.
We served with rice and black beans, but you can mix it up how you like.