Jamaican Curry Goat
In short: Goat shoulder marinated in Jamaican curry powder, allspice and scotch bonnet, then braised until fork tender with potatoes in a thick, golden gravy. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Resting
- 4 h
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 300 kcal
Curry goat is what Jamaicans cook for weddings, birthdays, Christmas and any big gathering. The goat is cut bone-in, marinated with a yellow curry blend, allspice, thyme and scotch bonnet, then cooked slowly until the meat pulls away from the bone. Potatoes cook down into a thick, golden gravy. It is eaten with white rice or rice and peas, and it tastes even better the next day. Ask the butcher to cut the goat into small chunks with the bone.
Instructions
- Rinse the goat and pat it dry. Toss it with 2 tbsp curry powder, the allspice, black pepper, salt, garlic, ginger, thyme, scallions and onion. Cover and marinate in the refrigerator for 4 hours or overnight.
- Heat the oil in a heavy pot over medium heat. Stir in the remaining 1 tbsp curry powder for 30 seconds, until fragrant and a shade darker.
- Add the goat with its marinade in two batches and cook, stirring, for 8 to 10 minutes per batch until the meat is sealed and the bottom of the pot has a golden crust.
- Return all the goat to the pot with the water and the whole scotch bonnet. Bring to a boil, then cover and cook on low heat for 1 hour 15 minutes, adding a splash of water if the pot dries.
- Add the potatoes, cover again and cook for 35 to 45 minutes more, until the goat is tender and the potatoes are soft.
- Uncover for the last 10 minutes so the gravy thickens. Mash a few potato pieces against the side of the pot to thicken it further, then lift out the scotch bonnet.
- Rest for 10 minutes and serve with white rice or rice and peas.
Tips
- Goat can be hard to find. Bone-in lamb shoulder or mutton works well, though lamb cooks faster, so check it after 1 hour 15 minutes of total simmering.
- Add the scotch bonnet whole for fragrance with mild heat. If you pierce or cut it, the curry will turn much hotter.
Questions and answers
Can I make curry goat in a pressure cooker?
Yes. After browning, cook the goat with the water at high pressure for about 40 minutes and release the pressure. Add the potatoes and simmer uncovered for 15 minutes to thicken the gravy.
How is Jamaican curry different from other curries?
Jamaican curry powder is mild and rich in turmeric, with allspice, thyme and scotch bonnet added to the pot. The meat is browned first, and the sauce is a short, thick gravy rather than a long, saucy curry.
How long does curry goat keep?
Refrigerate it in a covered container for up to 4 days, or freeze for up to 3 months. The flavor deepens overnight. Reheat gently with a splash of water.
How long does it take to make Jamaican Curry Goat?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Jamaican Curry Goat?
About 300 kcal per serving, with 28 g of protein, 19 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 19 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
