Jamaican Curry Goat with Potatoes
Jamaican Curry Goat
Tender bone-in goat slowly simmered with Jamaican curry powder, thyme, Scotch bonnet, potatoes, and warm aromatics until the gravy is rich and savory.
Jamaican curry goat is built on patient cooking: the meat is seasoned heavily, browned with curry, then simmered until the connective tissue softens and the gravy turns deep, glossy, and fragrant. Bone-in goat gives the best flavor, but the same method also works with well-trimmed goat stew meat.
The Scotch bonnet brings its unmistakable fruity heat, while thyme, allspice, garlic, ginger, and scallions keep the curry rounded instead of flat. Keeping the pepper whole gives a moderate heat level; slicing it makes the pot much hotter.
Potatoes are added near the end so they hold their shape while thickening the sauce naturally. Serve the curry with rice and peas, plain steamed rice, cabbage, or fried plantains, and spoon plenty of gravy over the plate.
Nutrition (per serving)
Directions
-
1
Pat the goat dry. Toss it in a large bowl with 2 tablespoons curry powder, salt, black pepper, and allspice until every piece is well coated.
-
2
Heat the oil in a heavy Dutch oven over medium-high heat. Brown the goat in batches for 3 to 4 minutes per side, moving the pieces to a plate as they color.
-
3
Lower the heat to medium. Add the onion and scallions to the pot and cook for 4 minutes, scraping up browned bits from the bottom.
-
4
Stir in the garlic, ginger, and remaining 1 tablespoon curry powder. Cook for 1 minute, just until the curry smells toasted and the aromatics are glossy.
-
5
Return the goat and any juices to the pot. Add the thyme, whole Scotch bonnet, and stock, then bring to a steady simmer.
-
6
Cover the pot, reduce the heat to low, and simmer for about 1 hour 45 minutes, stirring occasionally, until the goat is beginning to turn tender.
-
7
Add the potatoes and carrot. Simmer uncovered for 25 to 30 minutes, stirring now and then, until the potatoes are tender and the gravy has thickened.
-
8
Remove the thyme stems and Scotch bonnet. Stir in the lime juice, adjust the salt, and rest the curry for 10 minutes before serving.
Ingredients
- Bone-in goat meat, cut into 2-inch pieces:3 lb
- Jamaican curry powder:3 tbsp
- Kosher salt:2 tsp
- Black pepper:1 tsp
- Ground allspice:1/2 tsp
- Vegetable oil:3 tbsp
- Yellow onion, chopped:1 large
- Scallions, sliced:4
- Garlic cloves, minced:5
- Fresh ginger, grated:1 tbsp
- Fresh thyme sprigs:6
- Scotch bonnet pepper, left whole for milder heat:1
- Low-sodium beef stock or water:4 cups
- Yukon Gold potatoes, peeled and cut into chunks:1 1/2 lb
- Carrot, sliced:1 large
- Fresh lime juice:1 tbsp
Tips & Notes
- For deeper flavor, season the goat up to 12 hours ahead and refrigerate it covered.
- Leave the Scotch bonnet intact for aroma and moderate heat; pierce or chop it only if you want a very spicy curry.
- If the gravy reduces too quickly before the goat is tender, add hot water 1/2 cup at a time and keep simmering gently.
