📝 About This Recipe
A cornerstone of Caribbean celebrations, this Jamaican Curry Goat is a masterclass in slow-cooking and bold spice. The meat is marinated in a vibrant blend of Jamaican curry powder, pimento berries, and fresh aromatics until it becomes incredibly tender and falls off the bone. The result is a rich, velvety gravy with a lingering warmth that captures the soulful essence of the islands.
🥗 Ingredients
The Meat and Marinade
- 3 pounds Goat meat (cut into 1-inch chunks, bone-in preferred)
- 4 tablespoons Jamaican Curry Powder (Betapac brand is traditional)
- 6 cloves Garlic (minced)
- 2 tablespoons Fresh Ginger (grated)
- 4 pieces Scallions (bruised and chopped)
- 6 sprigs Fresh Thyme
- 2 teaspoons Kosher Salt (or to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Braise
- 3 tablespoons Vegetable Oil (for searing)
- 1 large Yellow Onion (diced)
- 1 Scotch Bonnet Pepper (kept whole for flavor, or pierced for heat)
- 8-10 whole Pimento Berries (Allspice) (crushed slightly)
- 2 medium Yukon Gold Potatoes (peeled and cubed into 1-inch pieces)
- 4-5 cups Boiling Water (as needed to cover meat)
👨🍳 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 3 tablespoons of curry powder, minced garlic, ginger, scallions, thyme, salt, and pepper. Massage the aromatics into the meat until every piece is coated.
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3
Cover the bowl and marinate in the refrigerator for at least 4 hours, though overnight is highly recommended for the deepest flavor penetration.
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4
Before cooking, remove the meat from the fridge and let it sit at room temperature for 20 minutes. Scrape off the excess marinade bits (reserve them) to prevent burning during the sear.
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5
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the remaining 1 tablespoon of curry powder to the hot oil and stir for 30-60 seconds to 'burn' the curry, releasing its essential oils.
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6
Add the goat meat in batches to avoid overcrowding. Brown the meat on all sides until it develops a rich, golden-brown crust.
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7
Add the diced onions and the reserved marinade bits to the pot. Sauté for 3-5 minutes until the onions are translucent and fragrant.
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8
Pour in enough boiling water to just cover the meat (about 4 cups). Add the crushed pimento berries and the whole Scotch bonnet pepper.
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9
Bring the liquid to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer gently for 1.5 to 2 hours.
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10
Check the meat for tenderness. Once it is starting to yield but not quite falling apart, add the cubed potatoes to the pot.
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11
Continue to simmer for another 30 minutes, uncovered, which allows the potatoes to cook and the sauce to thicken into a luxurious gravy.
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12
Taste the sauce. Adjust salt if necessary and remove the whole Scotch bonnet and pimento berries before serving.
💡 Chef's Tips
Always use bone-in goat meat for the best flavor and a thicker, collagen-rich sauce. Do not skip 'burning' the curry powder in oil; this process toasts the spices and removes the raw, grainy taste. If the curry is too thin, crush a few of the cooked potato chunks against the side of the pot to naturally thicken the gravy. Handle the Scotch bonnet with care—if you want flavor without extreme heat, keep it whole and ensure it doesn't burst. For the most authentic experience, seek out Jamaican-specific curry powder blends which contain more turmeric and pimento than Indian varieties.
🍽️ Serving Suggestions
Serve over a generous bed of Jamaican Rice and Peas cooked with coconut milk. Pair with fried sweet plantains to balance the heat with caramelized sweetness. Add a side of refreshing steamed cabbage and carrots for a crunchy textural contrast. Enjoy with a cold Red Stripe beer or a glass of Jamaican Sorrel drink. A piece of buttery Jamaican hard dough bread is perfect for mopping up the extra gravy.