Jamaican Curry Goat
Succulent pieces of goat meat seasoned with authentic Jamaican curry powder, allspice, garlic, ginger, and Scotch bonnet peppers slow-cooked to fork tenderness.
Ingredients
Goat Meat & Marinade
- 1.2 kg goat meat (bone-in, cut into bite-sized chunks)
- 3 tbsp Jamaican curry powder (divided)
- 1 tbsp fresh ginger, grated
- 5 cloves garlic, minced
- 1 large onion, finely chopped
- 3 scallions, chopped
- 1 tbsp allspice berries (pimento)
- 1 tsp ground coriander
- 1 tsp salt and black pepper
For the Curry Sauce
- 3 tbsp vegetable oil
- 1 Scotch bonnet pepper, whole
- 4 sprigs fresh thyme
- 3 cups warm water or beef stock
- 2 medium potatoes, peeled and cut into cubes
- 1 tbsp butter
Instructions
Marinate the Meat
In a large bowl, mix goat meat chunks with 2 tablespoons curry powder, ginger, garlic, chopped onion, scallions, allspice, salt, and pepper. Rub thoroughly and marinate for at least 2 hours or overnight.
Burn the Curry
Heat oil in a heavy Dutch oven over medium heat. Add the remaining 1 tablespoon of curry powder to the hot oil and stir for 45-60 seconds until fragrant and slightly deepened in color ('burning the curry').
Brown the Goat
Add the marinated goat meat along with the aromatics into the pot. Sear and stir frequently for 10-12 minutes until meat is lightly browned.
Slow Simmer
Pour in enough warm water or broth to just cover the meat. Add thyme sprigs and the whole Scotch bonnet pepper. Cover tightly and simmer over low heat for 1.5 hours until nearly tender.
Add Potatoes and Thicken
Add cubed potatoes and butter. Continue simmering for 25-30 minutes until the potatoes are cooked and the curry sauce turns thick and velvety.
Serve
Remove the Scotch bonnet pepper and thyme sprigs. Serve generously over steaming white rice or Jamaican roti.
Nutrition Facts
* Based on a 2,000 calorie diet.