📝 About This Recipe
A cornerstone of Jamaican celebratory feasts, this Curry Goat is a masterclass in slow-braised tenderness and vibrant spice profiles. Succulent pieces of goat meat are marinated in a potent blend of Jamaican curry powder, scotch bonnet peppers, and fresh aromatics, then simmered until the meat literally falls off the bone into a rich, velvety gravy. It is a soul-warming dish that perfectly balances the heat of the Caribbean sun with the earthy depth of traditional spices.
🥗 Ingredients
The Meat and Marinade
- 3 pounds Goat meat (cut into 1.5-inch bite-sized chunks, bone-in preferred)
- 4 tablespoons Jamaican Curry Powder (divided; Betapac brand is highly recommended for authenticity)
- 6 cloves Garlic (minced)
- 2 tablespoons Fresh Ginger (grated)
- 4 pieces Scallions (bruised and chopped)
- 1 large Yellow Onion (finely chopped)
- 6 sprigs Fresh Thyme (leaves stripped)
- 1 whole Scotch Bonnet Pepper (seeded and minced for the marinade)
The Braise
- 3 tablespoons Vegetable Oil (for searing)
- 8-10 whole Pimento Berries (Allspice) (crushed slightly)
- 4-5 cups Boiling Water (as needed to cover the meat)
- 2 medium Yukon Gold Potatoes (peeled and cubed into 1-inch pieces)
- to taste Salt and Black Pepper (for final seasoning)
- 1 whole Scotch Bonnet Pepper (kept whole for flavor infusion without excess heat)
👨🍳 Instructions
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1
Clean the goat meat by rinsing it with a mixture of water and lime juice or vinegar, then pat thoroughly dry with paper towels.
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2
In a large bowl, combine the goat meat with 2 tablespoons of curry powder, minced garlic, ginger, chopped onions, scallions, thyme, minced scotch bonnet, and a teaspoon of salt. Massage the aromatics into the meat vigorously.
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3
Cover the bowl and refrigerate for at least 4 hours, though overnight is best to allow the spices to penetrate the tough fibers of the goat.
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4
Before cooking, scrape off most of the marinade aromatics from the meat and set them aside; this prevents the garlic and onions from burning during the searing process.
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5
Heat the vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Add the remaining 2 tablespoons of curry powder to the hot oil and stir for 1-2 minutes until the curry smells toasted and turns a shade darker (this is called 'burning the curry').
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6
Working in batches, add the goat meat to the pot and brown well on all sides. This develops a deep, caramelized flavor base.
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7
Once all meat is browned, return all goat to the pot and add the reserved marinade aromatics and pimento berries. Stir well for 3-5 minutes until the onions soften.
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8
Pour in enough boiling water to just cover the meat. It is crucial to use hot water to maintain the cooking temperature.
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9
Reduce heat to low, cover tightly, and simmer gently for about 2 hours. Check occasionally and add more hot water if the liquid level drops too low.
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10
After 2 hours, check the meat for tenderness. It should be starting to yield but not fully tender yet. Add the cubed potatoes and the whole scotch bonnet pepper.
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11
Continue to simmer for another 30-45 minutes. The potatoes will release starch, thickening the gravy naturally, and the meat will become 'butter-tender'.
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12
Carefully remove the whole scotch bonnet pepper before it bursts. Taste the sauce and adjust with salt and black pepper as needed.
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13
Let the curry rest for 10 minutes before serving. This allows the oils to settle and the flavors to fully marry.
💡 Chef's Tips
Always use bone-in goat meat; the marrow adds an incomparable richness to the gravy that boneless cuts lack. 'Burning' the curry powder in hot oil is the secret to removing the raw floury taste and unlocking the essential oils in the spices. Never add cold water to the pot during the simmering process, as it toughens the meat; always use boiling water. If you want more heat, burst the whole scotch bonnet pepper near the end of cooking, but do so with caution! If the gravy is too thin, mash a few of the cooked potato chunks against the side of the pot and stir them back in.
🍽️ Serving Suggestions
Serve over a generous bed of traditional Jamaican Rice and Peas to soak up the savory gravy. Accompany with fried sweet plantains to provide a sugary contrast to the spicy curry. A simple side of steamed cabbage and carrots adds a fresh, crunchy texture to the meal. Pair with a cold Red Stripe beer or a glass of Jamaican sorrel drink to balance the heat. Warm roti or dhalpuri skin is excellent for scooping up the tender meat and sauce.