Curried goat
A bold and flavorful Jamaican classic made with tender, slow-cooked goat meat simmered in rich curry spices, scotch bonnet, and herbs.
Ingredients
- Goat Meat (Bone-In, Cut into Chunks): 2 pounds
- Jamaican Curry Powder: 2 tablespoons
- Onion: 1 large, chopped
- Garlic Cloves: 4, minced
- Ginger: 1-inch piece, grated
- Scotch Bonnet Pepper: 1 whole (or to taste)
- Fresh Thyme: 2 sprigs
- Allspice (Pimento): 5–6 berries
- Salt and Black Pepper: To taste
- Vegetable Oil: 2 tablespoons
- Water or Stock: 4 cups
- Potatoes (Optional): 2 medium, cubed
- Scallions: 2, chopped
Instructions
- Preheat Your Equipment: Set your Dutch oven over medium-high heat.
- Combine Ingredients: Season goat meat with salt, pepper, garlic, ginger, half the curry powder, thyme, and allspice. Marinate for at least 2 hours, ideally overnight.
- Prepare Your Cooking Vessel: Add oil to the pot. Stir in remaining curry powder and cook for 1–2 minutes until fragrant. Then add onions and sauté until golden.
- Assemble the Dish: Add marinated goat to the pot. Sear on all sides. Add scotch bonnet and enough water or stock to cover the meat.
- Cook to Perfection: Bring to a simmer. Reduce heat to low, cover, and cook for 2–2.5 hours. Add potatoes in the last 30 minutes if using.
- Finishing Touches: When meat is tender and sauce thickened, taste and adjust seasoning.
- Serve and Enjoy: Garnish with scallions and serve hot with rice and peas, roti, or boiled provisions.
Notes
- Marinate the meat overnight for deeper flavor.
- Use bone-in meat for richer broth.
- Control the heat by keeping the pepper whole or removing it early.
- Add a splash of coconut milk for a creamy variation.
Find it online: https://tastyze.com/curried-goat/