Entree: Jamaica – Curry Goat

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 40 min

Total 3 hrs

Ingredients

- 2.5 lb (1.1 kg) goat shoulder or leg, bone-in, cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 2 tbsp (30 ml) Jamaican curry powder (preferably Jamaican-style)
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (5 g) allspice (ground pimento) or 4–5 whole pimento berries
- 4 cloves garlic, minced (about 12 g)
- 1 medium onion, chopped (about 6 oz / 170 g)
- 3 scallions (green onions), chopped (about 45 g)
- 1 small Scotch bonnet pepper, split and seeded if desired for less heat (use whole if you prefer heat)
- 1 inch (2.5 cm) fresh ginger, grated (about 1 tbsp / 6 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) tomato paste (optional)
- 2 cups (480 ml) beef or chicken stock, or water as needed
- 2 medium potatoes, peeled and cut into large chunks (optional), about 1 lb (450 g)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) fresh cilantro or parsley, chopped (optional, for garnish)

Instructions

1. Step 1: Rinse goat pieces and pat dry. In a large bowl, toss the goat with 2 tbsp (30 ml) Jamaican curry powder, 1 tsp (5 g) thyme, minced garlic, grated ginger, chopped scallions, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) black pepper. Let marinate at least 30 minutes, or refrigerate covered for several hours or overnight for deeper flavor.
2. Step 2: Heat 2 tbsp (30 ml) vegetable oil in a heavy pot or Dutch oven over medium-high heat. Add marinated goat pieces in batches and brown well on all sides, about 6–8 minutes per batch. Remove browned pieces and set aside.
3. Step 3: Lower heat to medium, add chopped onion to the pot and sauté until softened, about 4–5 minutes. Stir in 1 tbsp (15 ml) tomato paste (if using) and 1 tsp (5 g) allspice; cook 1 minute to bloom the spices.
4. Step 4: Return goat to the pot along with any accumulated juices. Sprinkle an additional 1–2 tsp (5–10 ml) curry powder over the meat and stir to coat and briefly toast the spice, about 1 minute.
5. Step 5: Pour in 2 cups (480 ml) stock or water to come about two-thirds up the meat. Add the Scotch bonnet pepper whole or chopped (depending on desired heat). Bring to a boil, then reduce heat to low, cover partially, and simmer gently for about 1.5–2 hours, stirring occasionally, until goat is tender. Add more water if needed to maintain liquid level.
6. Step 6: If using potatoes, add potato chunks about 30–40 minutes before the end of cooking so they cook through and absorb curry flavors. Adjust seasoning with additional salt and pepper to taste.
7. Step 7: When goat is fork-tender and sauce is reduced to a rich gravy, remove the Scotch bonnet (if left whole) and discard. Stir in chopped cilantro or parsley if using. Serve the curry goat hot, traditionally with rice and peas, plain white rice, or roti.