Curry Blends

Épices de Cru Jamaican Curry


In a nutshell: To make a traditional Jamaican curry goat recipe, just use our authentic Épices de Cru Jamaican curry blend and add rice and peas of course. 

Nothing can beat a properly made bowl of Jamaican Curry goat and this blend will help you achieve some authentic flavour. Actually all over the Caribbean they make delicious and simple variations on the theme with either goat or beef. You can also make it with lamb, chicken or vegetables. It's a fairly simple recipe once you've got the basic ingredients sorted. But, it always tastes better over there because of the intensity of the local Caribbean spices and herbs like West Indian bay leaves, thyme, scotch bonnet chillies, nutmeg and cloves.  Our Jamaican Curry blend will stop you getting on a plane immediately as you recreate it at home!

To make Curry goat, just place 3 tbsp of our Jamaican Curry blend in a food processor with 2 tbsp fresh coriander, 4 spring onions, 4 cloves garlic and 1 tbsp olive. Blend to a smooth paste. Heat 2 tbsp olive il in a large saucepan, add 1 sliced red onion and sauté for 5 minutes then add 1.5 kg chopped goat meat and cook until browned for 15 minutes, stirring all the time.  Add the blended Curry mix and cook, stirring occasionally, for 5 minutes. Add enough water to just cover the mix, season with salt and freshly ground black pepper and lower the heat. Simmer, covered with a lid, for 1-2 hours or until the meat is tender, adding 400g chopped potatoes during the last 30 minutes of cooking. When meat is tender, the potatoes are cooked and the sauce has thickened it is ready to serve with rice and peas.

Details 50g; Ingredients: turmeric, coriander seeds, fenugreek seeds, ginger, cumin, allspice, scotch bonnet chilli, nutmeg, cloves

About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.