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Jamaican Curry Goat

Bone-in goat simmered low and slow in a deeply spiced curry.

Prep
20 min
Cook
130 min
Total
150 min
Active
30 min
Serves
6
Difficulty
Medium
Cuisine
caribbean
Servings6

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Ingredients

Steps

  1. Toss the goat meat with 2 tablespoons of curry powder, salt, and pepper. Marinate at least 1 hour, or overnight if possible.

  2. Heat the oil in a large pot and sear the goat meat in batches until well browned, about 8 minutes total. Remove and set aside.

  3. Add the onion to the pot and cook 5 minutes, then add garlic, ginger, scallions, and the remaining curry powder. Cook 1-2 minutes until fragrant.

  4. Return the goat to the pot along with the Scotch bonnet, thyme, and water or stock.

  5. Bring to a boil, then cover and simmer on low for 1.5-2 hours until the meat is very tender, stirring occasionally.

  6. Add the potatoes in the last 25 minutes of cooking and simmer until soft.

  7. Remove the Scotch bonnet and thyme stems, adjust seasoning, and serve over white rice.

Leave the Scotch bonnet whole and unbroken beyond one prick for flavor without too much heat; remove it before serving.

Food safety Cook goat meat to a safe internal temperature during the long simmer.