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Jamaican curry goat recipe_curry goat in a bowl with rice and peas

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.
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Total Time 2 hours 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 450
Ingredients Method Video Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.