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Jamaican curry goat with potatoes, scallions, thyme, curry gravy, and rice and peas.

Jamaican Curry Goat

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Tender goat simmered with Jamaican curry, potatoes, thyme, scallions, garlic, ginger, and Scotch bonnet pepper.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: Jamaican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Curry Goat
  • 2 lb goat meat bone-in pieces
  • 1/4 cup Jamaican curry powder divided
  • 1 large yellow onion chopped
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp neutral oil
  • 1 Scotch bonnet pepper left whole for mild heat
  • 4 cups chicken stock or water
  • 2 medium russet potatoes cut into chunks
  • 2 fresh thyme sprigs
  • 1 tsp ground allspice
  • 1 tsp kosher salt plus more to taste
To Serve
  • 4 cups cooked rice and peas warm
  • 1/4 cup scallions sliced

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Chef's knife
  • Large bowl

Method
 

Season and Brown:
  1. Toss the goat with half of the curry powder, allspice, garlic, ginger, and salt. Marinate for at least 30 minutes.
  2. Heat the oil in a Dutch oven. Brown the goat in batches, then transfer it to a plate.
  3. Add the onion and remaining curry powder to the pot and cook for 3 minutes until fragrant.
Simmer:
  1. Return the goat to the pot. Add stock, Scotch bonnet, and thyme and bring to a gentle simmer.
  2. Cover partially and cook for 1 1/2 to 2 hours until the goat is tender. Add the potatoes during the final 30 minutes.
  3. Remove the thyme and pepper, taste, and adjust the seasoning.
Serve:
  1. Spoon the curry goat over rice and peas and finish with sliced scallions.

Nutrition

Calories: 650kcalCarbohydrates: 54gProtein: 43gFat: 29gSaturated Fat: 10gCholesterol: 135mgSodium: 980mgFiber: 6gSugar: 5g

Notes

  • Marinating overnight gives the curry deeper flavor.
  • Keep the Scotch bonnet whole for aroma without overwhelming heat.
  • Add hot stock if the gravy gets too thick during the long simmer.