There is nothing quite like the deep, rich taste of tender curried goat. Spicy Hill’s Ram It Up Curried Goat Pasta doesn’t disappoint. Infused with Spicy Hill Farms soon-to-be-released curry powder, their popular ‘Ram It Up’ & Scotch Bonnet Pepper powder seasonings, each bite delivers a fiery kick that Jamaicans love. With an additional rich and creamy undertone of Delect’s Coconut Milk Powder paired with Delect’s Penne pasta, this dish adds an unexpected yet delicious twist to a beloved staple, perfect for satisfying your craving for something flavourful, hearty, and undeniably Jamaican — just in time for Pasta Month. We’re pairing this dish with our El Supremo Malbec courtesy of Arosa Ltd.

Total Time: 5 hours 30 minutes (3 hours with a pressure cooker)

Ingredients:

• 2½ lb goat meat

• 2½ tbsp curry powder

• 1 pack Delect Penne Pasta

• 5 tbsp Delect Vegetable Oil

• 2 tbsp Delect Vinegar

• 1 pack Spicy Hill Farms Ram It Up Seasoning

• 2 packs Delect Coconut Milk Powder

• Delect Sea Salt

• 1 pack Spicy Hill Farms Scotch Bonnet Pepper Powder

• 2 tbsp all-purpose seasoning

• 6 pimento berries, crushed

• 1 medium onion, chopped

• 2 stalks scallion, chopped

• 4 garlic cloves crushed

• 3 sprigs thyme

• 1 medium carrot

• 1 small lemon or lime

• 2 cups water

Method:

1. Wash the goat meat in water with the vinegar and juice from the lime/lemon and drain all excess liquid.

2. Season the meat with 1½ tablespoons of curry powder, salt, all-purpose seasoning, pimento, ginger, Scotch bonnet pepper, scallion, onion, and garlic. Drizzle about 2-3 tablespoons of oil over meat and rub seasoning in. Leave to marinate for at least 2 hours (overnight is best).

3. Place a pot on medium heat and add about 2 tablespoons of cooking oil. Allow to heat then add the remaining curry powder.

4. Add seasoned goat meat and allow to sear on all sides.

5. Add enough water to the pot to cover the meat. Cover and leave to cook for an hour and 30 minutes to 2 hours or until meat is tender. Occasionally, check to make sure enough water is in the pot.

6. Add fresh thyme and coconut milk allowing it to simmer on low heat until cooked and the sauce thickens.

7. Debone mutton and combine with boiled penne pasta.

8. Plate and garnish with julienned carrots and pair with a glass of Arosa Limited’s El Supremo Malbec