Description
A rich and flavorful Jamaican Curry Goat recipe that features tender goat meat marinated in a blend of Jamaican and Madras curry powders, allspice, and geera, then slow-simmered with aromatic herbs, Scotch Bonnet pepper, and potatoes to create a hearty and deeply spiced Caribbean stew.
Ingredients
Meat and Marinade
- 4 lbs chopped goat meat
- 4 tablespoons Jamaican curry powder (for marinade)
- 1 tablespoon Madras curry powder
- 2 teaspoons ground roasted geera (or ground cumin)
- 2 teaspoons ground Jamaican allspice
- Kosher salt & freshly ground black pepper, to taste
- 2 tablespoons Worcestershire sauce
- 5 tablespoons vegetable oil (plus more as needed)
Aromatics and Stew
- 1 medium white onion, chopped
- 6 scallions (green onions), chopped
- 6 cloves garlic, pressed or finely minced
- 1 teaspoon ginger paste or freshly grated ginger
- 8 sprigs fresh thyme
- 1 tablespoon tomato paste
- 5 cups chicken stock or broth
- 1 Scotch Bonnet pepper, whole (do not cut)
- 2 medium russet potatoes, peeled and cut into quarters
Instructions
- Prep & season goat meat: Place the goat meat in a large bowl and soak it in cool water with optional splash of vinegar and lemon or lime wedges to cleanse impurities. Drain and rinse thoroughly, then pat dry with paper towels. Transfer the meat to a clean bowl and season with 4 tablespoons Jamaican curry powder, Madras curry powder, ground roasted geera, allspice, salt, pepper, and Worcestershire sauce. Massage the spices thoroughly into the meat for even coating.
- Marinate goat meat: Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow flavors to deepen and tenderize the meat.
- Burn curry & brown goat meat: Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the remaining 2 tablespoons of Jamaican curry powder and stir into the oil, cooking until fragrant and a deep golden brown, about 30 seconds. Working in batches, sear the goat meat on each side for about 2 minutes until nicely browned, adding more oil if needed. Set browned meat aside.
- Add aromatics & assemble stew: Lower heat to medium and add onion, scallions, garlic, ginger, fresh thyme, and tomato paste to the pot. Sauté for about 3-4 minutes until lightly tender, scraping any browned bits from the bottom. Return all browned goat pieces and their juices to the pot. Pour in chicken stock to nearly cover the meat. Add the whole Scotch Bonnet pepper carefully and stir gently to combine.
- Let it stew: Reduce heat to low, cover the pot, and simmer for 2 to 2.5 hours. Stir and check the stew every 30 minutes until the meat is very tender and falling apart.
- Add potatoes: Stir in the quartered potatoes, nestling them well in the stew. Cook uncovered for about 20 minutes or until potatoes are tender and the curry gravy thickens to your desired consistency.
- Serve: Remove and discard the Scotch Bonnet pepper and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed. Serve hot, ideally with traditional Jamaican sides like rice and peas and fried plantains.
Notes
- Marinating the goat overnight significantly enhances flavor and tenderness.
- Handle Scotch Bonnet pepper with care—do not cut it to avoid overpowering heat; leaving whole adds flavor without excessive spiciness.
- Burning the curry powder in oil develops deep, complex flavors essential to authentic taste.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution during searing and stewing.
- Goat meat requires long, slow cooking to become tender; do not rush the stewing process.
- Potatoes add texture and naturally thicken the curry gravy.
- This dish pairs beautifully with Caribbean staples like rice and peas or fried plantains.
