Jamaican Curry Goat

Tender, bony pieces of goat meat are marinated and then slow-cooked until they fall off the bone, all while absorbing the flavors of a robust, fragrant curry sauce with potatoes and a hint of Scotch bonnet heat.

Yield: 6-8 servings
Prep Time: 30 minutes (+ 2-24 hours for marinating)
Cook Time: 2 – 2.5 hours

Ingredients

For the Goat Marinade:

• 3-4 lbs goat meat (preferably a mix of bone-in and boneless), cut into chunks
• 2 tbsp Jamaican curry powder (divided)
• 2 tbsp brown sugar
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 scallions, chopped
• 1 small onion, chopped
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 scotch bonnet pepper, pierced 2-3 times with a knife
• 1 tsp ground allspice (optional, but authentic)
• 1 tsp black pepper
• 1 tbsp soy sauce
• 1 tsp salt

For the Curry:

• 3 tbsp vegetable oil or coconut oil
• 1 large onion, chopped
• 1-2 carrots, chopped (optional, for sweetness)
• 2-3 medium potatoes (Yukon Gold or Russet), peeled and cut into large chunks
• 1-2 cups hot water or beef broth
• 2 sprigs fresh thyme
• 1 scotch bonnet pepper, left whole (for less heat)

Instructions

Step 1: Marinate the Goat

1. Place the goat meat in a large bowl. Add 1 tablespoon of the curry powder, along with all the other marinade ingredients: brown sugar, garlic, ginger, scallions, onion, thyme, the pierced scotch bonnet, allspice, black pepper, soy sauce, and salt.
2. Using your hands, massage the seasoning thoroughly into the meat, ensuring every piece is coated.
3. Cover the bowl and refrigerate for at least 2 hours, but ideally overnight. This is crucial for tenderizing the meat and developing flavor.

Step 2: Brown the Meat

1. Remove the goat from the refrigerator 30 minutes before cooking. Scrape off and reserve the marinade solids (onions, garlic, etc.).
2. Heat the oil in a large, heavy-bottomed pot (like a Dutch oven) over medium-high heat.
3. Add the remaining 1-2 tablespoons of curry powder to the hot oil and “burn” it for 30-60 seconds, stirring constantly. This unlocks its flavor and gives the dish its signature color and depth. Be careful not to let it burn.
4. Immediately add the marinated goat meat (in batches if necessary) and sear until browned on all sides.

Step 3: Braise the Goat

1. Once all the meat is browned, return it all to the pot. Add the reserved marinade solids and the chopped onion (and carrot, if using). Sauté for 4-5 minutes until the onions are softened.
2. Pour in enough hot water or broth to just cover the meat. Add the 2 sprigs of fresh thyme and the whole, unpierced scotch bonnet pepper.
3. Bring to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 1.5 to 2 hours.
4. Check occasionally, stirring and adding a little more hot water if the liquid reduces too much. The goat is ready when the meat is tender and easily pulls apart with a fork.

Step 4: Add Potatoes and Final Simmer

1. Once the meat is tender, add the peeled potato chunks, submerging them in the gravy.
2. Cover the pot again and continue to simmer for another 20-30 minutes, or until the potatoes are cooked through and tender.

Step 5: Thicken the Gravy and Serve

1. If you prefer a thicker gravy, remove the lid and increase the heat to a gentle boil for 5-10 minutes to reduce the sauce. You can also mash a few of the potato pieces into the gravy to thicken it naturally.
2. Taste and adjust seasoning with salt and pepper if needed. Carefully remove the whole scotch bonnet pepper and thyme sprigs.
3. Serve the Curry Goat hot, ladled over a bed of white rice or with rice and peas.

Chef’s Notes & Tips

• “Burning” the Curry Powder: This is the most important step for an authentic flavor! It toasts the spices, removing their raw taste and creating a deeper, richer base for the curry.
• Controlling the Heat: Using a pierced scotch bonnet in the marinade adds significant heat. Using a whole, unpierced one in the pot provides only a subtle, aromatic warmth. For very mild curry, omit the pepper from the pot entirely. For extreme heat, chop a pepper and add it (use gloves!).
• Low and Slow: Goat meat is tough and requires long, slow, moist cooking to become tender. Do not rush this process. A pressure cooker can reduce the initial braising time to about 35-40 minutes.
• Jamaican vs. Other Curry Powders: Jamaican curry powder is a unique blend that includes turmeric, coriander, cumin, fenugreek, and allspice. It has a different flavor profile from Indian or Thai curry powders, so it’s worth seeking out for an authentic taste.
• Resting Time: Like many stews, Curry Goat often tastes even better the next day after the flavors have had more time to meld.