Description
Jamaican Curry Goat is delicious, fall-off-the-bone goat meat slow-cooked in a savory curry stew. This flavorful Jamaican goat curry is easy to make with simple ingredients and is perfect served with Jamaican Rice and Peas or white rice.
Ingredients
- 3 pounds goat meat, cut into bite-size pieces
- 1 teaspoon salt, or to taste
- 2 teaspoons bouillon powder
- 1/2 teaspoon black pepper
- 2 tablespoons curry powder, divided
- 6 pimento berries (allspice)
- 1 medium onion, diced
- 1 teaspoon ginger, grated
- 2 bell peppers, green and red, diced
- 4 stalks thyme
- 1 Scotch bonnet pepper or habanero
- 5 cloves garlic, minced
- 2 spring onions
- 4 tablespoons cooking oil, divided
- 2 large potatoes
- 1 1/2 to 2 cups chicken stock or water
Instructions
- Wash the goat meat in water and vinegar or lime, then drain the excess water. Repeat this two to three times if desired.
- Season the goat meat with salt, bouillon powder, black pepper, allspice, and 1 tablespoon of curry powder in a large bowl. Mix well.
- Add the diced onion, grated ginger, bell peppers, thyme, Scotch bonnet pepper, minced garlic, spring onion, and 2 tablespoons of oil. Mix well and marinate overnight or for at least 2 hours.
- Heat 2 tablespoons of oil in a pan over medium heat. Add 1 tablespoon of curry powder and cook for about 1 minute until fragrant, being careful not to burn it.
- Carefully remove the goat meat from the marinade, reserving the marinade. Add the goat meat to the oil one piece at a time and sear on all sides. Work in batches if needed.
- Stir in the chicken stock or water and reserved marinade. Cover and cook for 45 minutes to 1 hour, or until the goat meat is tender.
- Add the potatoes and cook for another 20 to 30 minutes, or until the potatoes are tender. Adjust the seasoning if necessary.
- Serve hot over Jamaican Rice and Peas or white rice.
Notes
- Marinating the goat meat overnight gives it more flavor, but at least 2 hours will work.
- Be careful not to burn the curry powder when blooming it in the oil, as this can make the curry bitter.
- Adjust the Scotch bonnet or habanero to control the heat level.
- Serve with Jamaican Rice and Peas or white rice.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch/Dinner, Main Course
- Method: Stove Top
- Cuisine: Jamaican, Indian