Jamaican Curry Goat is a rich, flavorful, and hearty dish, deeply infused with warm spices, Scotch bonnet heat, and the signature taste of Jamaican curry powder. Traditionally slow-cooked until the goat meat is fall-apart tender, it’s a true island classic often served with rice and peas.
Here’s an authentic and delicious recipe for Jamaican Curry Goat:
Ingredients:
- Goat meat: 1.5 kg (about 3 lbs), bone-in pieces preferred
- Jamaican curry powder: 2 tablespoons (plus more for marinating)
- Allspice (pimento): 1 teaspoon, ground
- Salt and black pepper: to taste
- Scotch bonnet pepper: 1, finely chopped (remove seeds for less heat)
- Thyme: 3–4 sprigs fresh (or 1 teaspoon dried)
- Garlic: 4 cloves, minced
- Onion: 1 large, chopped
- Scallions (green onions): 2, chopped
- Ginger: 1 tablespoon, grated
- Potatoes: 2 medium, peeled and cubed (optional, helps thicken the sauce)
- Vegetable oil: 3 tablespoons
- Water or beef stock: 2–3 cups (as needed)
- Lime or lemon juice: for rinsing the meat
Instructions:
1. Prepare the goat:
- Rinse the goat meat with water and lime or lemon juice. Drain well.
- In a large bowl, season the goat with salt, pepper, 1 tablespoon curry powder, allspice, garlic, ginger, half the onion, and thyme.
- Cover and marinate for at least 2 hours, preferably overnight for deeper flavor.
2. Sear the meat:
- In a large heavy pot (like a Dutch oven), heat the oil over medium-high heat.
- Add 1 tablespoon of curry powder to the oil and “burn” it for about 30 seconds — this brings out a deeper color and flavor (don’t actually burn it; just toast it until fragrant).
- Add the goat meat (in batches if necessary) and sear until browned on all sides.
3. Slow cook:
- Once the meat is browned, add the remaining onion, scallions, Scotch bonnet pepper, and enough water or stock to just cover the meat.
- Bring to a boil, then reduce the heat to low.
- Cover and simmer gently for about 2 to 2.5 hours, stirring occasionally, until the goat is tender.
4. Add potatoes and finish:
- About 30 minutes before the meat is done, add the diced potatoes.
- Continue cooking uncovered until the potatoes are tender and the sauce has thickened slightly.
- Adjust seasoning with more salt and pepper if needed.
Serving Suggestions:
- Serve hot with Jamaican rice and peas, steamed white rice, or roti.
- Add a side of coleslaw or fried plantains for a true island feast!
Notes:
- Scotch bonnet peppers are very hot but packed with fruity flavor — essential to authentic taste. Adjust to your spice tolerance.
- Some people also add a splash of coconut milk during simmering for an extra creamy sauce.
This Jamaican Curry Goat is rich, spicy, earthy, and absolutely unforgettable — pure comfort food, Caribbean style! 🌴🍛
Would you like me to also share a pressure cooker (Instant Pot) version for a quicker option? 🔥
