Curry Goat

Jamaican Curry Goat

A classic Jamaican celebratory dish: bone-in goat is marinated in a bold spice blend and slow-braised until fork-tender in a rich, deeply seasoned gravy.

Prep

30 min

Cook

150 min

Total

180 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.4 kg (3 lb) bone-in goat meat, cut into 5 cm (2 in) pieces, stewing goat, not kid
• •60 g (¼ cup) Jamaican-style curry powder, hot Madras works; mild curry will not be authentic
• •20 g (3 tbsp) scotch bonnet pepper, 1–2 peppers, seeds left in for more heat; wear gloves
• •10 g (2 tsp) whole allspice berries (pimento), do not substitute with mixed spice
• •8 g (1 tbsp dried or 6 sprigs fresh) thyme, fresh is traditional
• •30 g (¼ cup) scallions, chopped
• •15 g (2 tbsp) fresh ginger, grated
• •10 g (3 cloves) garlic, minced
• •10 g (1 tbsp) salt, plus more to taste
• •5 g (2 tsp) black pepper, coarsely ground
• •30 ml (2 tbsp) white vinegar or lime juice, for marinating
• •30 ml (2 tbsp) vegetable oil
• •300 g (10½ oz) yellow onion, diced
• •120 g (1 cup) scallion stalks, chopped (separate from marinade portion)
• •400 g (14 oz) potatoes, peeled and 4 cm chunks, optional, for body
• •500 ml (2 cups) boiling water or goat stock

Steps

1. 1 Combine goat with half the curry powder, allspice, thyme, scallions, ginger, garlic, scotch bonnet, salt, pepper, and vinegar in a bowl. Massage the marinade into the meat, cover, and refrigerate 4 hours or overnight.
2. 2 Remove goat from the marinade, shaking off excess aromatics but keeping them with the meat. Pat pieces dry with paper towels; this is essential for a proper sear.
3. 3 Heat oil in a heavy pot or Dutch oven over medium-high until shimmering. Sear the goat in batches, undisturbed, 3–4 minutes per side until deeply browned. Transfer to a plate.
4. 4 Lower heat to medium. Add onion and the remaining curry powder to the pot and cook 4–5 minutes, stirring, until onion is soft and the spices smell toasted.
5. 5 Return the goat and all marinade aromatics to the pot. Stir to coat in the onion-spice base.
6. 6 Add potatoes (if using) and pour in the boiling water or stock. Bring to a boil, skim any grey foam, then reduce to a gentle simmer.
7. 7 Cover and simmer 90 minutes, stirring every 20 minutes so nothing sticks. Add a splash of water if the gravy thickens too quickly.
8. 8 Uncover and continue to simmer 30–45 minutes more, until the goat pulls cleanly from the bone with a fork and the gravy coats the back of a spoon.
9. 9 Taste and adjust salt. The scotch bonnet will continue to release heat as it rests; fish it out earlier in cooking if you want a milder dish.
10. 10 Serve hot with white rice, rice and peas, or boiled provisions (green banana, dumpling, yam).