Jamaican Curry Goat Recipe
This Jamaican Curry Goat Recipe is a flavorful, slow-cooked dish featuring tender goat meat simmered in a rich, aromatic curry sauce with coconut milk, Scotch bonnet peppers, and fragrant Jamaican spices. A traditional Caribbean favorite, perfect for a hearty and satisfying meal.
12 Servings
Ingredients
- ¼ cup vegetable oil
- 6 to 8 tablespoons Jamaican curry powder
- 1 tablespoon ground allspice
- 3 pounds goat stew meat substitute lamb or beef if necessary
- Salt to taste
- 2 medium onions chopped
- 1 to 2 Scotch bonnet or habanero peppers seeded and finely chopped
- 1 2-inch piece ginger, peeled and minced
- 1 head garlic peeled and chopped
- 1 to 2 15-ounce cans coconut milk
- 1 15-ounce can tomato sauce or crushed tomatoes
- 1 tablespoon dried thyme
- 3 to 4 cups water
- 5 Yukon gold potatoes peeled and cut into 1-inch chunks
Instructions
Prepare the Curry Powder
- If Jamaican curry powder is available, use it for an authentic flavor. Otherwise, mix a standard curry powder with allspice to replicate the Jamaican spice blend. You will need at least 6 tablespoons, or up to 8-9 tablespoons for a more robust flavor.
Season the Goat Meat
- Cut the goat meat into large chunks, approximately 2-3 inches in size. If the meat includes bones, retain them for added depth of flavor. Generously season the meat with salt and allow it to rest at room temperature for approximately 30 minutes.
Heat the Curry Powder in Oil
- In a large, heavy-bottomed pot or Dutch oven, heat ¼ cup of vegetable oil over medium-high heat. Stir in 2 tablespoons of the curry powder and cook for approximately 30 seconds, until fragrant. This process enhances the flavors of the spices.
Brown the Goat Meat
- Pat the goat meat dry to ensure proper browning. In batches, sear the meat in the curried oil, ensuring not to overcrowd the pot. Cook until each piece develops a golden-brown crust. Transfer the browned meat to a separate bowl and repeat until all meat has been seared. If using bones, brown them as well.
Sauté the Aromatics
- In the same pot, add the chopped onions and Scotch bonnet peppers. Sauté for approximately 5 minutes, stirring occasionally, until the onions soften and begin to brown. Sprinkle with a small amount of salt to enhance the flavors. Next, stir in the minced ginger and chopped garlic, cooking for another 1-2 minutes.
Simmer the Goat Meat with Coconut Milk and Tomatoes
- Return the browned meat (and bones, if using) to the pot along with any juices that have accumulated in the bowl. Pour in the coconut milk, tomato sauce, and 5 tablespoons of curry powder. Stir well to combine.
- If using two cans of coconut milk, add 3 cups of water. If using one can, add 4 cups of water. Incorporate the dried thyme and bring the mixture to a simmer over medium heat. Reduce the heat to low and allow the curry to cook for at least 2 hours, stirring occasionally. The goat meat should be extremely tender by the end of the cooking process.
Add the Potatoes and Final Simmer
- Once the goat meat has reached a fall-apart tender consistency, add the potatoes and mix well. Cover and continue simmering for another 20-30 minutes, or until the potatoes are fully cooked and soft.
Skim Excess Fat and Serve
- If necessary, skim any excess fat from the surface of the curry using a spoon. Remove any bones before serving. The dish is best enjoyed with Jamaican rice and peas or warm roti.
Notes
This Jamaican Curry Goat Recipe is naturally gluten-free; however, some ingredients may contain hidden gluten. Follow these steps to ensure it remains safe for a gluten-free diet:
- Check the curry powder – Some store-bought curry powders may contain gluten-based fillers. Use a certified gluten-free brand or make your own blend.
- Verify the coconut milk and tomato sauce – Ensure both are free of gluten-containing additives or preservatives.
- Use gluten-free accompaniments – If serving with roti, use a gluten-free flatbread alternative, or pair with plain rice.