Jamaican Curry Goat
Jamaican Curry Goat is a traditional, hearty dish made of tender goat meat and savoury potatoes, simmered in a rich, flavourful curry sauce. This recipe is marinated overnight in aromatic Jamaican spices, then slow-cooked to perfection. It's a family favorite that pairs perfectly with white rice, plantain, and coleslaw.
Servings: 4 servings
Equipment
- Large Mixing Bowl to season and marinate goat meat
- Large Dutch Oven or Pot
Ingredients
- 2 lb Goat Meat cut into chunks
- 2 tbsp Curry Powder betapac or montego brand curry recommended
- 1 tbsp All Purpose Seasoning
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 Scotch Bonnet Pepper
- 8 Pimento Seeds or allspice berries
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 med Onion finely chopped
- 3 stalks Escallion green onion, finely chopped
- 5 cloves Garlic minced, or finely chopped
- 4 sprigs Fresh Thyme
- 1 tsp Ginger grated
- 6-10 cups Water divded
To Season Goat
- 1 med Potato cut into small chunks
- 2 sprigs Fresh Thyme
- 1 clove Garlic finely chopped
- 1/2 tsp Ginger
- 1/4 Bell Pepper diced
Instructions
Prep Goat Meat: Trim and Rinse
- Using kitchen shears, trim any excess fat. Then, place goat meat in a large bowl and add cool water with either some vinegar or lemon juice. Using your hands, gently rub the pieces of meat together to remove any debris or excess fat. Then, rinse, drain and pat dry the meat.
Prep Goat Meat: Season
- To the large bowl with the goat meat add dried and fresh seasoning - curry powder, all purpose seasoning, salt, black pepper, scotch bonnet pepper, pimento seeds, garlic powder, onion powder, escallion, onion, garlic, thyme and ginger. Cover and allow to marinate in fridge overnight, or at least a few hours.
Jamaican Curry Goat
- Heat a large dutch oven or pot over high heat and add vegetable oil. When hot, add the goat meat and cover with a heavy lid.
- The goat meat will eventually spring its own "water" or liquid, when this has drawn down (almost like frying) add 5 cups of water, or enough to fully cover the meat. Cover and allow to cook on medium heat for approx. an hour to an hour and a half (or more depending on the meat).
- Periodically check the pot to ensure the water hasn't dried out before the meat has cooked and become tender to your liking. Keep adding additional cups of water until desired tenderness has been reached.
- Add additional seasoning - potato, thyme, garlic, ginger, sweet pepper and salt if needed. Then add one cup of water (or more) to cover potatoes and meat. Leave to simmer on medium low heat until the potato are fork tender and sauce has thickened. Serve hot and enjoy!
Notes
What Curry Powder to Use – personally, I recommend using the Betapac Limited Curry Powder or the Montego Jamaican Style Mild or Spicy Curry Powder. However, any Caribbean curry will work well here.
Marinate Meat Overnight - for best results, leave your meat to marinate overnight. This leads to unbelievably intense flavour and richness.
Take the Chill Off – remove meat from fridge at least 30 minutes ahead of time, to take the chill off before cooking.
Taste Test - before adding the potatoes and the last bit of seasonings, taste test to gauge the level of saltiness in your dish and adjust as needed.
Curry Goat Gravy - making the gravy is the last step before the goat is finished. Do so by adding potatoes, fresh seasonings and water then allowing to simmer until thickened. If you prefer a thinner gravy, add less potatoes or don't allow the potatoes to "crush out" into the meat.
Nutrition
Calories: 674kcal | Carbohydrates: 7g | Protein: 39g | Fat: 54g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 166mg | Sodium: 2497mg | Potassium: 659mg | Fiber: 2g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 5mg