Jamaican Curried Goat

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 40 min

Additional 12 hrs

Total 15 hrs 10 min

Ingredients

3 lb / 1.4 kg bone-in goat shoulder or leg, cut into 1 1/2-inch pieces
Juice of 1 lime (about 2 tbsp / 30 ml) or 2 tbsp / 30 ml white vinegar
3 tbsp Jamaican curry powder, divided
1 tsp ground allspice
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
1 medium yellow onion, diced
4 scallions (green onions), sliced
6 cloves garlic, minced
1 tbsp fresh ginger, grated
4 sprigs fresh thyme or 1 tsp dried thyme
1 Scotch bonnet pepper, whole and pierced or seeded and chopped for less heat
2 tbsp neutral oil (vegetable or canola)
3 cups low-sodium beef or chicken stock, or water (add more as needed)
2 medium potatoes, peeled and cut into chunks
1 large carrot, cut into chunks
1 tbsp soy sauce (optional)

Instructions

1. Clean the goat: Rinse the goat pieces under cold water. Squeeze the lime juice over the meat (or use vinegar), rub to cleanse, then rinse again and pat very dry with paper towels.
2. Season and marinate: In a large bowl, combine the goat with 2 tbsp curry powder, ground allspice, salt, black pepper, onion, scallions, garlic, ginger, thyme, and soy sauce (if using). Toss very well to coat. Cover and refrigerate for at least 2 hours, preferably 8 to 12 hours.
3. Prep for browning: Remove the goat from the fridge 20 minutes before cooking. Lift the pieces from the marinade, letting excess aromatics cling but shaking off any large chunks. Reserve all marinade aromatics and juices in the bowl.
4. Burn (bloom) the curry: Heat the oil in a heavy pot or Dutch oven over medium heat. Add the remaining 1 tbsp curry powder and stir constantly for 30 to 60 seconds until deep yellow and fragrant (do not let it scorch).
5. Brown the meat: Add the goat in batches, searing until well browned on most sides, about 6 to 8 minutes per batch. Do not overcrowd the pot. Remove browned pieces to a plate as you go.
6. Build the base: Return all browned goat (and accumulated juices) to the pot. Add the reserved marinade aromatics and the Scotch bonnet (leave it whole and pierced for milder heat, or seed and chop for more heat). Stir to coat in the toasted curry and cook 2 to 3 minutes.
7. Braise: Pour in enough stock or water to just cover the meat (about 3 cups). Scrape the bottom of the pot to release browned bits. Bring to a boil, then reduce to a gentle simmer. Cover and cook, stirring every 20 to 30 minutes, until the goat is beginning to get tender, 60 to 90 minutes. Add small splashes of liquid as needed to keep it mostly submerged.
8. Add vegetables: Stir in the potatoes and carrot. Continue simmering, covered, until the goat is fork-tender and the vegetables are cooked, 25 to 40 minutes more.
9. Thicken and finish: Uncover and simmer 10 to 15 minutes to reduce to a rich, thick gravy. Remove the Scotch bonnet and thyme stems. Skim any excess fat. Taste and adjust salt and pepper.
10. Serve: Let rest 5 minutes. Serve hot with rice and peas, white rice, or roti.