Jamaican Curry Goat
Enjoy one of Jamaica’s favorite lunch and dinner recipes, Jamaican Curry Goat. A popular dish in the Caribbean, the meat is heavily seasoned and slow-cooked in a lightly pepper curry sauce.
This dish has been a recipe I’ve wanted to share, but I wasn’t confident I could do it.
But if D loves it, then it’s worth sharing.
Jamaican Curry Goat is a dish that most Jamaicans and the Caribbean love to enjoy quite often.
Between this recipe and the recipe for Jamaican Oxtail, they are almost in the same league of top Caribbean dishes.
Though goat meat can be pricey depending on where you shop in Jamaica, it’s trendy to order at local cook shops and other eateries.
Recently, my in-laws, who have a farm, decided to slaughter a goat for Christmas this year.
So I decided to use the opportunity to cook curry goat, one of D’s favorite foods.
I even tried my hands at some Jamaican Stew Goat. You can get the recipe here.
What Is Curry Goat?
Curry goat is a popular curry dish made with goat meat and slow-cooked in a delicious curry gravy.
With origins from the Indian subcontinent, this dish is well-known in Caribbean and Southeast Asian cuisine.
It may also be called goat curry in the Caribbean, but Jamaicans prefer to say curry goat.
Ingredients To Use
To make the best-tasting stew goat you’ve ever tasted, start with the following:
- Meat – is essential to the recipe.
- Seasoning – season your meat with these ingredients: all-purpose seasoning, cumin, curry powder, ginger, green seasoning, turmeric powder, jalapeno powder, and salt.
- Vegetables – carrots, potatoes, and bell pepper
- Aromatics – pimento seeds, escallion, fresh thyme, scotch bonnet pepper, coconut milk
How To Cook Jamaican Curry Goat
With careful research and experience, this curry goat recipe is one of my best recipes since blogging.
I’m proud to say I even impressed one of my hardest critics, which is hubby, of course.
Once he gives the thumbs up, I know I did well. It’s his favorite, so I know he wasn’t lying.
Instructions
Slow-Cooking Method:
- Remove excess fat from meat. Wash and rinse meat with water, vinegar, and lime juice. Pat dry and set aside.
- Season meat in a large bowl with green seasoning, curry powder, turmeric powder, all-purpose seasoning, cumin, ginger, and salt. Marinate overnight or 2 hours before cooking.
- In a large pot, heat oil on medium to high heat. Add curry powder to hot oil and allow the curry to burn.
- Add pimento seeds to the pot. Then add seasoned curry goat to the pot and stir to allow the meat to spring its own juices.
- Allow to cook for 5-7 minutes.
- Turn the heat down and cover the meat with water, then cover the pot and cook for 2 hours.
- After an hour, add coconut milk and stir. Cover and finish slow cooking for an hour.
- Add escallion, thyme, and bell peppers. Stir and allow to cook for 15 minutes.
- Add potatoes, carrots, and scotch bonnet pepper to the pot and cook until vegetables are soft and tender.
- Remove from heat and serve
Using a pressure cooker:
- Remove excess fat from meat. Wash and rinse meat with water, vinegar, and lime juice. Pat dry and set aside.
- Season meat in a large bowl with green seasoning, curry powder, turmeric powder, all-purpose seasoning, cumin, ginger, and salt. Marinate overnight or 2 hours before cooking.
- In a pressure cooker pot, heat oil on medium to high heat. Add curry powder to hot oil and allow the curry to burn.
- Add pimento seeds to the pot. Then add seasoned curry goat to the pot and stir to allow the meat to spring its own juices.
- Allow to cook for 5-7 minutes. Cover the meat with water, then cover the pot with a pressure cooker cover and cook for an hour.
- Remove pot from heat and allow to cool before removing cover.
- Add back to medium heat, then add coconut milk, escallion, thyme, and bell peppers. Stir and allow to cook for 15 minutes.
- Add potatoes, carrots, and scotch bonnet pepper to the pot and cook until vegetables are soft and tender.
- Remove from heat and serve
Serving Suggestions
Curry goat is served often with plain rice and fried plantains.
As this dish can take some time to prepare, it’s enjoyed mainly on special occasions such as weddings, parties, and especially the holidays.
Other suggestions include:
- Mashed potatoes
- Roti/Flatbreads
- Rice and peas
Storage Tips
Store leftover curry goat in an airtight container in your refrigerator for 3-4 days.
For a longer storage time, keep in an airtight container and freeze for up to a month.
Why You Should Make This Recipe
- Great for the Family – family gatherings will surely enjoy the tender and rich goat meat slow-cooked to perfection.
- Make Ahead – making this ahead of any event is a plus as the flavors marinate and pop more after the cooking time.
- Easy To Make – though this dish may take some time to complete, it is worth the wait as most of the work is in the preparation.
Thanks for being here and I hope you enjoyed the recipe and content.
Comment below if you made this recipe. You can also take a photo and tag me on Instagram @theshyfoodblogger and hashtag #theshyfoodblogger.
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~ TheShyFoodBlogger
Jamaican Curry Goat
Ingredients
- 2-3 lbs goat meat
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 2 tbsp green seasoning
- 1 tsp cumin powder
- 1 tbsp all-purpose seasoning
- 1 tsp salt
- 1 tsp ginger, minced
- 1 scotch bonnet pepper
- A few pimento seeds
- 2-3 stalks escallion
- 2-3 sprigs fresh thyme
- 1 large russet potato diced
- ½ cup red bell peppers diced
- 3 tbsp Vegetable oil
- 1 ½ cup water
- ½ cup coconut milk
Instructions
Slow Cooking Steps:
- Please see above for step by step guide.
Using a Pressure Cooker
- Remove excess fat from meat. Wash and rinse meat with water, vinegar, and lime juice. Pat dry and set aside.
- Season meat in a large bowl with green seasoning, curry powder, turmeric powder, all-purpose seasoning, cumin, ginger, and salt. Marinate overnight or 2 hours before cooking.
- In a pressure cooker pot, heat oil on medium to high heat. Add curry powder to hot oil and allow the curry to burn.
- Add pimento seeds to the pot. Then add seasoned curry goat to the pot and stir to allow the meat to spring its own juices.
- Allow to cook for 5-7 minutes. Cover the meat with water, then cover the pot with a pressure cooker cover and cook for an hour.
- Remove pot from heat and allow to cool before removing cover.
- Add back to medium heat, then add coconut milk, escallion, thyme, and bell peppers. Stir and allow to cook for 15 minutes.
- Add potatoes, carrots, and scotch bonnet pepper to the pot and cook until vegetables are soft and tender.
- Remove from heat and serve.
