My passionate and obsessive relationship with curried goat meat began on the banks of the Rio Grande where my grandparents lived. My parents, aunts, uncles and cousins would always return to their home town for Jamaican Independence Day with a feast specially prepared for our arrival. The backyard doubled as a slaughterhouse for a male goat that was specially selected and bred for the reunion banquet. This memory is interwoven with images of fresh male goat meat seasoned with Indian curries, freshly picked herbs and spices and expertly cooked over a pimento wood fire.
My constant quest for curried goat must be tied to a desire to relive those wonderful moments on the banks of the Rio Grande: the “pot-a-bubble,” the men stirring and adding rum, Uncle Lanny bringing green bananas from the farm, and the ladies serving white rice with “sherry” on sweet plates that almost always ended up spilling the curry.
So, with this in mind, I went on a curried goat hunt to get a taste test from some of the more prestigious masters.Historical records on curried goat suggest that curried goat became part of the Jamaican diet in the 1800s when Indian indentured servants came to Jamaica and brought their cuisine with them.
As I discovered these spots, my search crystallized what I thought was a generalization: Curry Goat is casual dining, delicious home-cooked food made to create great memories, satisfy your tummy, and put a smile on your heart.
Stop 1: Moby Dick
The owners are of Indian descent, they make their own curry powder and even keep goats, and it’s a restaurant with a rich “town turd” history.
Location: Harbour Street, Downtown Kingston
Order: Large curried goat, rice, roti and soda
Cost: Just under $2,000
Decor/Atmosphere: Casual and relaxed
Service: Friendly 7/10
Presentation: The protein side of the box was filled with curried goat meat. 8/10
Quantity: Plenty!
Taste: 9/10
Perfectly balanced flavours, amazing on the plate (or in the box). So flavoursome, it was like a metaphorical party in your mouth, full of traditional flavours. The curry had the energy to be the star, but was nicely complemented by the flavours of garlic, escallion and bell pepper. The Scotch bonnet pepper was evident, but not killer, and still not for the faint-hearted!
