Jamaican Curry Goat Recipe
Curry G.O.A.T (Greatest Of All Time)
What is this Jamaican curry goat recipe?
This Jamaican curry goat recipe stands out for its tender, slow-cooked goat meat infused with a rich blend of aromatic spices, delivering an authentic taste of the Caribbean. The combination of Scotch bonnet peppers, allspice, and thyme creates a delicious curry dish.
You’ll love it if…
..you crave a rich, slow-cooked curry packed with tender goat meat and bold Jamaican spices. Every bite delivers deep, comforting flavours with just the right kick of heat.
I get it. Patience is a virtue. I will be the first to admit I am not a very patient person. I refresh web pages repeatedly and have been known to press the lift call button incessantly, much like an pigeon in a B.F Skinner experiment.
Curries and stews are somewhere where patience really pays off. The rich flavours of slow cooked meat curries, and that falling-off-the-bone tenderness you get when you slow cook are unmatched.
This Jamaican curry goat recipe is not a recipe for a quick weekday meal. It’s a masterclass in slow cooking where the layering of spices create complex flavours and meltingly tender meat. It’s a leisurely Sunday dinner with family or friends, meant to be savoured and enjoyed sans the rush.
Because sometimes the best things in life are worth the wait.
Wash and Marinate the Goat Meat
Soak the goat meat in lime juice, vinegar, and water, then rinse and strain. Massage with thyme, allspice, curry powder, garlic, ginger, scotch bonnet, and onions. Let marinate for at least 2 hours, preferably overnight.
Sear and Cook
In a pot, heat oil and fry curry powder until fragrant. Add the marinated goat and sear for a few minutes, then mix in thyme and allspice. Pour in beef stock, cover, and cook on low heat for 1 ½ hours, stirring occasionally.
Mix in coriander, scotch bonnet, onions, spring onions, carrots, potatoes, and bell peppers. Cover and cook for 30 minutes, stirring every 10 minutes until the potatoes are tender.
Final Touches and Serving
Uncover and cook for another 5 minutes, stirring constantly, until the curry thickens to your liking. Adjust seasoning if needed, then serve hot.
- Marinate Overnight for Depth: Season the goat meat with curry powder, allspice, and fresh herbs, then let it marinate overnight. This allows the flavours to penetrate deeply.
- “Burn” the Curry Powder: Before adding the meat, sauté the curry powder in hot oil until it darkens slightly and releases its aroma. This traditional technique intensifies the curry’s flavour.
- Cook Low and Slow: Goat meat benefits from slow cooking over low heat, which tenderizes the meat and melds the spices beautifully. Patience here pays off with melt-in-your-mouth results.
Jamaican Curry Goat
Ingredients
- 600 grams goat cut into pieces, with bones (or 500 grams boneless goat meat)
- 2 tablespoons garlic finely chopped
- 1 tablespoon ginger finely chopped
- ½ cup finely chopped onions
- ¼ cup spring onions finely chopped
- ½ cup carrot roughly chopped
- ½ cup potatoes roughly chopped
- ½ cup bell peppers any colour, roughly chopped
- 2 scotch bonnet peppers or 2 jalapeno peppers finely chopped (or adjust according to your spice preference)
- 2 tablespoons cooking oil any variety
- 1 lime
- ½ cup vinegar
- 2 cups water
- ½ cup coriander leaves chopped
- 2 cups beef stock
- salt and pepper to taste
Spices
- 2 tablespoons fresh thyme
- 1 tablespoon allspice powder
- 2 tablespoons curry powder Jamaican or Caribbean preferred
Instructions
- In a big bowl or pot, add 600 grams of goat pieces, squeeze in 1 lime and add ½ cup vinegar, and 2 cups water. Massage the meat for a few minutes in this mixture, rinse, and then strain well.
- In the bowl with the goat meat, add 1 tablespoon fresh thyme, ½ tablespoon allspice powder, 1 tablespoon curry powder (Jamaican or Caribbean preferred) and 1 tablespoons garlic, finely chopped, ½ tablespoon finely chopped ginger, and 1 chopped scotch bonnet pepper. Add ¼ cup onions, 1 tablespoons garlic and ½ tablespoon ginger, (all finely chopped) and then add salt and pepper. Massage into the meat well, for 3-5 minutes. Set aside to marinate for a minimum of 2 hours, or overnight preferably.
- In a pot on medium heat, add 2 tablespoons oil, add 1 tablespoon curry powder and keep mixing to avoid burning. Fry until bubbling. Add the marinated goat meat. Mix well for a couple of minutes. Add 1 tablespoon fresh thyme and ½ tablespoon allspice powder, mix for a couple more minutes.
- Add 2 cups beef stock to the meat, mix for a minute and then turn the heat to the lowest setting. Cover and cook for 1½ hours, mixing every 30 minutes.
- Add ½ cup coriander leaves, chopped and 1 scotch bonnet pepper and mix for 2 minutes. Add ½ cup finely chopped onions, ¼ cup spring onions, finely chopped, ½ cup carrot, roughly chopped, ½ cup potatoes, roughly chopped, ½ cup bell peppers, any colour, roughly chopped. Mix well for a few minutes, put the lid back on. Cook for 30 minutes, mixing every 10 minutes.
- After 30 minutes, check if the potatoes are cooked through. If they are cooked, cook for another 5 minutes with the lid off, stirring constantly.
- Once the curry is thickened to your liking, adjust the seasoning if required and serve.
Video
Notes
FAQ
Do I need to marinate the goat?
Yes! At least 2 hours, but overnight is even better. This helps tenderize the meat and infuse it with all those bold Jamaican flavours.
How do I make the goat tender?
Low and slow is key. Simmer it gently for at least 2 hours until the meat is fall-apart tender.
Can I make this curry with another type of meat?
You can use lamb or beef, but it won’t have the same depth of flavour that makes curry goat so special.
What should I serve with Jamaican curry goat?
It’s best with rice and peas (recipe here), fried plantains, or a side of roti to soak up the rich, spicy sauce.
