Jamaican Curry Goat
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.
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
Best eaten with Jamaican Peas and Rice. Get the recipe here.