Jamaican Curry Goat
Tender goat simmered with Jamaican curry, potatoes, thyme, scallions, garlic, ginger, and Scotch bonnet pepper.
Equipment
- Large Dutch oven
- Wooden spoon
- Chef's knife
- Large bowl
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
Instructions
Season and Brown:
- Toss the goat with half of the curry powder, allspice, garlic, ginger, and salt. Marinate for at least 30 minutes.
- Heat the oil in a Dutch oven. Brown the goat in batches, then transfer it to a plate.
- Add the onion and remaining curry powder to the pot and cook for 3 minutes until fragrant.
Simmer:
- Return the goat to the pot. Add stock, Scotch bonnet, and thyme and bring to a gentle simmer.
- Cover partially and cook for 1 1/2 to 2 hours until the goat is tender. Add the potatoes during the final 30 minutes.
- Remove the thyme and pepper, taste, and adjust the seasoning.
Serve:
- Spoon the curry goat over rice and peas and finish with sliced scallions.
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.
Nutrition
Calories: 650kcalCarbohydrates: 54gProtein: 43gFat: 29gSaturated Fat: 10gCholesterol: 135mgSodium: 980mgFiber: 6gSugar: 5g