There is archaeologist evidence that dating to back to 2600 BCE, that shows that residents of Mohenjo-daro, an ancient city located in present day Pakistan, used mortars and pestles to pound spices like mustard and cumin into a mixture to flavor food. This is the earliest examples of curry. Today, curry is a cornerstone of Indian and Pakistani cooking. During the 17th century, Indian East Indian indentured servants brought curry to Jamaica. Goats were already a popular meat dish in Jamaica. The marriage of curry and goat is a match made in heaven. Curry Goat is a popular lunch and dinner item among Jamaicans.

Ingredients:

• 5 pounds of goat
• curry powder
• 1 onion or onion powder
• black pepper
• Larry Seasoning salt

Recipe

• Clean the goat with vinegar
• Put goat in large bowl. Combine goat with curry powder, onion, seasoning salt and pepper
• With your hands mix the goat and seasoning together.
• If you want this dish to be extra spicy, add a dash of hot pepper
• For better flavor, prepare this dish and let it sit in the refrigerator overnight. Doing this would allow the flavor to really sink into the goat. This step is not required.
• In a dutch pot, add a little bit of cooking oil. Add the seasoned goat to the pot.
• For the first five minutes, continuously stir the goat to allow the flavor to spread evenly.
• Periodically, look in on goat. Add a moderate amount of water when necessary
• Cook until tender
• Serve with wither white rice or rice and peas
• Enjoy!