Goat on the bone, seasoned overnight and stewed slowly with Jamaican curry powder, allspice, thyme and scotch bonnet.
What makes it curry goat
Goat, bone in, seasoned for hours before cooking.
Curry powder fried in oil first.
Allspice, thyme and a scotch bonnet; potatoes to thicken.
Where it comes from
Curry came with the indentured labourers brought from India after emancipation, and Jamaicans made it their own with goat — which they often call mutton — allspice, thyme and scotch bonnet. Jamaican curry powder is heavy on turmeric, and usually 'burnt', fried in the oil, before the meat goes in.
It's the dish of parties, weddings and wakes, cooked in a big pot outdoors, and served with white rice or rice and peas.