Curry Goat

  • Total Time - 4-6 hours
  • Prep Time - 20 minutes
  • Cook Time - 3-5 hours
  • Marinating Time - minimum 2 hours (ideally overnight)
  • Servings: 6
  • Country: Jamaica
A plate of Jamaican Curry Goat, featuring chunks of goat meat in a rich, yellow curry sauce, served with rice and garnished with fresh scallions.

This curry requires patience, but the result is well worth the wait. The slow cooking is essential to transform the tougher cuts of goat meat into a tender, fall-apart texture. The Jamaican curry powder is unique due to the presence of allspice, which gives it a distinct, earthy flavor. This dish is perfect for a cool evening and is traditionally served with Coconut Rice and Peas or with Roti to soak up every bit of the delicious gravy.

Ingredients

Main Ingredients

  • 1 kg goat meat, bone-in, cut into 5 cm chunks
  • 4 tablespoons Jamaican curry powder (or a dark, spicy blend)
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 cm fresh ginger, peeled and grated
  • 1 fresh Scotch Bonnet pepper (whole)
  • 6 allspice berries (whole)
  • 4 thyme sprigs
  • 2 pieces potatoes, peeled and cut into large chunks
  • 2 tablespoons vegetable oil
  • 1 liter water

Instructions

Step 1: Marinate the Meat

Thoroughly wash and pat the goat meat dry. Place it in a large bowl. Sprinkle with 3 tablespoons of the curry powder, salt, and black pepper. Mix well, cover, and let it marinate in the refrigerator for at least 2 hours or, for best results, overnight.

Step 2: Sear the Meat

In a Dutch oven or a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the goat meat and sear it on all sides until it's nicely browned. Remove the seared meat from the pot and set it aside.

Step 3: Build the Curry Base

In the same pot, add the remaining tablespoon of curry powder and cook it for about a minute until fragrant. Then, add the onion and cook until softened. Add the garlic and ginger and cook for another minute.

Step 4: Slow-Cook the Curry

Return the seared meat to the pot. Add the allspice berries, thyme sprigs, the whole Scotch Bonnet pepper, and the water. The liquid should almost cover the meat. Bring to a boil, then reduce the heat, cover, and let it simmer on low for 3-5 hours, or until the meat is extremely tender and falls off the bone. Check periodically and add more water if needed.

Step 5: Finish the Dish

Once the meat is tender, add the chopped potatoes. Cover and continue to simmer until the potatoes are soft and the gravy has thickened, about 30 minutes. Before serving, remove the whole Scotch Bonnet pepper and thyme sprigs. Adjust salt to taste.

Step 6: Serving

Serve hot with Coconut Rice and Peas or Roti. Garnish with fresh scallions.