📝 About This Recipe
Transport your kitchen to the vibrant streets of Kingston with this soul-warming, slow-braised Jamaican Goat Curry. This authentic recipe relies on 'burning' the curry powder to unlock deep, earthy aromatics, paired with the fiery kick of Scotch Bonnet peppers and the creamy richness of slow-simmered goat meat. It is a celebratory dish that balances heat, spice, and a melt-in-your-mouth texture that only time and patience can achieve.
🥗 Ingredients
The Meat & Marinade
- 3 pounds Goat meat (cut into 1.5-inch bone-in chunks)
- 4 tablespoons Jamaican Curry Powder (preferably Betapac brand for authenticity)
- 6 cloves Garlic (minced)
- 2 tablespoons Fresh Ginger (grated)
- 3 stalks Scallions (bruised and chopped)
- 6 sprigs Fresh Thyme (whole)
- 1 teaspoon Allspice berries (crushed (pimento seeds))
The Aromatics & Braise
- 3 tablespoons Vegetable oil (or coconut oil)
- 1 large Yellow onion (diced)
- 1-2 pieces Scotch Bonnet pepper (kept whole for flavor, or pierced for extra heat)
- 2 large Yukon Gold potatoes (peeled and cut into 1-inch cubes)
- 4 cups Beef or Goat stock (hot)
- to taste Salt and Black Pepper
- 1 tablespoon Tomato paste (optional, for body)
👨🍳 Instructions
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1
Place the goat meat in a large bowl. Add 2 tablespoons of the curry powder, the minced garlic, ginger, scallions, thyme, crushed allspice, and a generous pinch of salt and pepper.
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2
Massage the spices into the meat thoroughly using your hands (wear gloves if sensitive to spices). Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the bone.
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3
Remove the meat from the fridge 30 minutes before cooking to bring it to room temperature. Scrape off the excess marinade bits (onions/herbs) and set them aside to prevent burning during the initial sear.
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4
In a heavy-bottomed Dutch oven or cast-iron pot, heat the oil over medium-high heat. Add the remaining 2 tablespoons of curry powder to the hot oil and stir for 1-2 minutes until it turns a shade darker and smells toasted. This is called 'burning the curry'.
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5
Working in batches, add the goat meat to the pot. Brown the meat on all sides until it develops a rich, golden-brown crust. Do not crowd the pot.
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6
Once all meat is browned, return all of it to the pot along with the reserved marinade bits (scallions, garlic, etc.) and the diced onion. Sauté for 5 minutes until the onions soften.
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7
Pour in the hot stock until the meat is just submerged. Stir in the tomato paste if using. Bring the liquid to a rolling boil.
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8
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently. Let it braise for about 90 minutes, stirring occasionally to ensure nothing sticks to the bottom.
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9
After 90 minutes, add the cubed potatoes and the whole Scotch Bonnet pepper. Be careful not to burst the pepper if you want a milder curry.
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10
Cover and continue to simmer for another 30-45 minutes. The goat is done when it is fork-tender and the potatoes have softened and slightly thickened the gravy.
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11
Taste the sauce. Adjust the seasoning with more salt or pepper if needed. If the sauce is too thin, simmer uncovered for the last 10 minutes.
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12
Remove the whole Scotch Bonnet pepper and the woody thyme stems before serving. Let the curry rest for 10 minutes to allow the oils to settle.
💡 Chef's Tips
Always use bone-in goat meat; the marrow provides the essential gelatinous body for the gravy. If you cannot find goat, lamb shoulder is the best substitute as it has a similar fat content and texture. Be careful when 'burning' the curry powder; if it turns black, it will be bitter and you must start over. For a creamier version, replace 1 cup of stock with 1 cup of full-fat coconut milk. This dish tastes even better the next day, as the spices continue to develop and mellow in the fridge.
🍽️ Serving Suggestions
Serve over a generous bed of Jamaican Rice and Peas to soak up the rich gravy. Accompany with fried sweet plantains to provide a sugary contrast to the spicy heat. A side of crunchy cabbage slaw or a simple green salad adds a refreshing brightness. Pair with a cold Red Stripe beer or a sweet Ginger Beer to cut through the richness of the meat.