Ya Makin Curry Goat
Experience the bold, authentic flavors of the Caribbean with this irresistible Ya Makin Curry Goat recipe! Tender, slow-simmered goat meat absorbs a vibrant medley of spices, including fragrant curry powder, fresh thyme, and a hint of heat from Scotch bonnet pepper. Enhanced with creamy coconut milk, hearty potatoes, and carrots, this dish strikes the perfect balance of richness and spice. Marinated to perfection and cooked low and slow, this flavorful curry is guaranteed to be the star of any meal. Serve it over fluffy white rice for a comforting, satisfying dish that brings the taste of Jamaica right to your table. Ideal for special occasions or a weekend cooking project, this recipe will make your kitchen the ultimate destination for Caribbean cuisine!
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Recipe Information
Ingredients
- 2 pounds goat meat (bone-in, cubed)
- 1 whole lime
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons curry powder
- 4 cloves garlic (minced)
- 2 stalks scallions (chopped)
- 1 medium onion (chopped)
- 1 teaspoon ginger (grated)
- 1 whole Scotch bonnet pepper (chopped, seeds removed for less heat)
- 4 sprigs thyme (fresh sprigs)
- 1 teaspoon allspice (ground)
- 2 tablespoons vegetable oil
- 2 medium potato (peeled and cubed)
- 1 large carrot (peeled and sliced)
- 1 cup coconut milk
- 2 cups water
- 4 servings white rice (for serving, cooked separately)
Instructions
Rinse the goat meat thoroughly under cold water. Squeeze the juice of the lime over the meat and rinse again to remove any gamey smell. Pat dry with paper towels.
In a large bowl, season the goat meat with salt, black pepper, and 2 tablespoons of curry powder. Add the minced garlic, scallions, chopped onion, grated ginger, Scotch bonnet pepper, thyme sprigs, and allspice. Mix well to coat the meat evenly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the remaining 1 tablespoon of curry powder and toast it in the oil for about 1 minute, stirring constantly, to release its flavors.
Add the marinated goat meat to the pot, reserving any excess marinade. Brown the meat on all sides, working in batches if necessary, to avoid overcrowding the pot.
Once the meat is browned, add the excess marinade, cubed potatoes, sliced carrots, coconut milk, and water to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the goat meat is tender and the sauce has thickened. Stir occasionally to prevent sticking and ensure even cooking.
Taste and adjust seasoning with additional salt if needed.
Serve hot over cooked white rice and enjoy your delicious Ya Makin Curry Goat!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2247 mg | 98% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.4 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1616 mg | 34% | |
*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.
