Curry Goat
Indulge in the bold and irresistible flavors of authentic Jamaican Curry Goat, a slow-simmered dish that’s as comforting as it is luxurious. Tender, bone-in goat meat is marinated in an aromatic blend of Caribbean-style curry powder, fresh thyme, ginger, and fiery scotch bonnet pepper, then simmered with potatoes and carrots until melt-in-your-mouth perfection. This richly spiced stew gets its signature depth from a fragrant curry base toasted in hot oil, a traditional technique that enhances its complexity. Perfectly paired with steamed rice, rice and peas, or soft roti, this hearty and flavorful recipe brings the vibrant tastes of the Caribbean right to your table. Whether you're entertaining or simply venturing into global cuisine, Curry Goat is a must-try experience that showcases the essence of island cooking.
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Recipe Information
Ingredients
- 2 pounds goat meat (bone-in, cubed)
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 3 stalks scallions (chopped)
- 1 tablespoon ginger (grated)
- 1 large scotch bonnet pepper (seeded, finely chopped)
- 3 tablespoons curry powder (Caribbean-style)
- 1 teaspoon allspice (ground)
- 4 sprigs thyme (fresh)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons cooking oil
- 2 medium potatoes (peeled, cubed)
- 2 medium carrots (sliced)
- 3 cups water or chicken stock
Instructions
Clean the goat meat by rinsing it under cold water and trimming any excess fat. Optionally, use lime juice or vinegar for a quick rinse and then pat the meat dry with paper towels.
In a large bowl, combine goat meat with half of the curry powder, allspice, salt, black pepper, onions, garlic, scallions, ginger, scotch bonnet pepper, and thyme. Mix thoroughly to coat the meat evenly, then cover and let it marinate in the refrigerator for at least 2 hours or overnight for the best flavor.
Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the remaining curry powder to the hot oil and toast it for about 1 minute, stirring constantly, until it becomes fragrant. Be careful not to burn the spices.
Add the marinated goat meat to the pot, reserving any excess marinade. Brown the meat on all sides, about 8–10 minutes.
Pour in the reserved marinade and add enough water or chicken stock to cover the meat. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 1.5 hours, stirring occasionally.
After 1.5 hours, add the potatoes and carrots to the pot. Stir to combine and continue cooking for another 30 minutes, or until the meat is tender and the vegetables are fully cooked.
Taste and adjust seasoning with salt and pepper, if needed.
Serve hot with steamed white rice, rice and peas, or roti. Garnish with chopped scallions if desired.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3273 mg | 142% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 16.3 g | ||
| Protein | 255.3 g | 511% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 5307 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
