Jamaican Curry Goat Recipe
Authentic Jamaican curry goat is cooked low and slow with curry, fresh herbs, and spices until the meat is tender and the gravy is rich and savory. Serve it with rice or roti for a satisfying Caribbean meal.
Servings: 8
Equipment
- Large Dutch oven or heavy-bottomed pot with a lid
- Large mixing bowl
- Cutting Board
- Sharp knife
- Measuring spoons
- Wooden spoon or spatula
- Kettle or pot for heating water
- Tongs or a large spoon for stirring the goat meat
Ingredients
- 3 lbs goat meat cleaned
- 2 tbsp Caribbean green seasoning
- 1 tbsp all-purpose seasoning
- 1 tsp seasoned salt or to taste
- ½ tsp black pepper
- ½ tsp pimento seeds/allspice berries crushed
- ¼ tsp cloves crushed
- ¼ tsp ground coriander optional
- 1 tbsp grated ginger or ginger paste
- 3 tbsp Jamaican curry powder
- 1 small yellow onion chopped
- 4 garlic cloves minced
- 2 scallion stalks chopped
- 4 thyme sprigs
- 1 scotch bonnet pepper
- 2 medium white potatoes peeled and large diced
- 1 medium carrot cut into coins (optional)
- 2 tbsp cooking oil
- Hot water enough for braising
Instructions
- Season goat with green seasoning, all-purpose seasoning, seasoned salt, black pepper, crushed pimento seeds, crushed cloves, ground coriander, ginger, and 2 tbsp of the curry powder. For best results, marinate overnight in the refrigerator and remove 1 hour before cooking.
- Heat oil in a large dutch oven over medium-high heat. Sauté 2 tbsp of the chopped onion and garlic for 30 seconds, then add the remaining 1 tbsp of curry powder and allow it to toast for another 30 seconds.
- Add the goat meat to the pot. Periodically toss the goat as it browns for about 5 minutes. Then, cover the pot and allow the goat to release its own liquid for about 10 minutes.
- Stir the goat to ensure it has browned evenly and nothing is sticking to the bottom of the pot.
- Reduce the heat to medium, then add the chopped onion, garlic, scallion, thyme, and whole scotch bonnet pepper. Add enough hot water to cover the goat meat. Cover and cook for another hour, checking on it every 30 minutes to ensure nothing is sticking.
- After one hour, the liquid has reduced. Add more water to cover the meat, and continue cooking – covered – for another hour, checking on it every 30 minutes.
- After two hours, the meat should be tender or nearly tender. If not, allow it to cook for another 15 minutes. Stir in the diced potatoes and carrots, and add just enough water to ensure there is ample gravy. Cover once again, and allow to simmer for an additional 15-30 minutes, or until the potatoes and carrots are fork tender. Then, turn off the heat and allow it to sit for 10 minutes before serving.
