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Jamaican Curry Goat Recipe

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★★★★★

5 from 121 reviews

This authentic Jamaican Curry Goat recipe features tender, flavorful goat meat marinated and slow-cooked with a blend of Jamaican curry powder, allspice, Scotch bonnet pepper, and fresh herbs. The dish is enriched with aromatics like garlic, ginger, and scallions, then simmered with potatoes until perfectly tender. Ideal as a hearty main served alongside traditional Caribbean sides such as rice and peas and plantains.

Ingredients

Scale

Meat & Marinade

  • 4 lbs chopped goat meat
  • 4 tablespoons Jamaican curry powder (for marinating)
  • 1 tablespoon Madras curry powder
  • 2 teaspoons ground roasted geera (or ground cumin)
  • 2 teaspoons ground Jamaican allspice
  • Kosher salt & freshly ground black pepper, to taste
  • 2 tablespoons Worcestershire sauce

Cooking

  • 5 tablespoons vegetable oil (plus more as needed)
  • 1 medium white onion, chopped
  • 6 scallions (green onions), chopped
  • 6 cloves garlic, pressed or finely minced
  • 1 teaspoon ginger paste or freshly grated ginger
  • 8 sprigs fresh thyme
  • 1 tablespoon tomato paste
  • 5 cups chicken stock or broth
  • 1 Scotch Bonnet pepper, whole (do not cut)
  • 2 medium russet potatoes, peeled and quartered

Instructions

  1. Prep & Season Goat Meat: Place the goat meat into a large bowl and cover with cool water. Soak and cleanse the meat optionally with a little vinegar and lemon or lime wedges to remove any impurities. Drain, rinse well, and pat dry with paper towels. Transfer the meat to a clean bowl.
  2. Season the Meat: Add 4 tablespoons Jamaican curry powder, Madras curry powder, ground roasted geera, allspice, salt, pepper, and Worcestershire sauce to the goat meat. Massage the spices thoroughly into the meat, ensuring every piece is well coated. Use gloves if preferred.
  3. Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld deeply into the meat.
  4. Burn Curry & Brown Goat Meat: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the remaining 2 tablespoons of Jamaican curry powder to the oil and stir continuously for about 30 seconds until the curry is fragrant and golden brown (burning the curry enhances flavor). Add goat meat in batches to avoid overcrowding and sear each piece for about 2 minutes per side until nicely browned. Set browned meat aside.
  5. Sauté Aromatics: Lower heat to medium. In the same pot, add onion, scallions, garlic, ginger, fresh thyme, and tomato paste. Sauté for 3-4 minutes until onions are tender and the tomato paste is evenly incorporated, scraping any browned bits from the pot.
  6. Assemble Stew: Return all browned goat meat and accumulated juices to the pot, nestling on top of the sautéed aromatics. Pour in chicken stock so the meat is nearly covered. Add the whole Scotch bonnet pepper without cutting it in. Gently stir to combine all ingredients.
  7. Simmer: Reduce heat to low and cover the pot. Let the stew cook for 2 to 2½ hours, stirring every 30 minutes, until the goat meat is extremely tender and easily falls apart.
  8. Add Potatoes: Add the peeled and quartered russet potatoes to the pot. Gently stir to incorporate them into the stew. Continue cooking, covered, for an additional 20 minutes or until potatoes are tender and have thickened the curry sauce.
  9. Finish & Serve: Remove and discard the Scotch bonnet pepper and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed. Serve the curry goat immediately, ideally alongside Caribbean favorites like rice and peas and fried plantains. Enjoy!

Notes

  • Soaking goat meat with vinegar and citrus is optional but helps clean and tenderize the meat.
  • Burning the curry powder in oil is essential to develop a deep, rich flavor characteristic of Jamaican curry dishes.
  • Do not cut the Scotch bonnet pepper to avoid overly spicy stew; it imparts flavor without intense heat.
  • Marinating overnight yields the best flavor penetration.
  • This dish pairs wonderfully with rice and peas, fried plantains, or steamed vegetables.
  • Use a heavy-bottomed pot or Dutch oven to avoid scorching during the long simmer.

Keywords: Jamaican curry goat, Caribbean curry, goat stew, traditional Jamaican recipe, spicy goat curry

Find it online: https://www.cheftara.com/jamaican-curry-goat-recipe/