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Jamaican Curried Goat

Rated as 4.25 out of 5 Stars
1

"He likes it hot, I like it good. We compromise on jalapeno peppers."
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Ingredients

2 h 59 m servings 238
Original recipe yields 8 servings

Directions

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  1. Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight.
  2. Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
  3. Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
  4. Remove stockpot from heat, skim off surface fat, and remove bay leaf.

Footnotes

  • Cook's Notes:
  • Substitute homemade stock or water for the vegetable broth, if desired.
  • The hotter the type of chile pepper you choose, the hotter the overall dish.
  • Lamb or pork can be substituted for the goat.
  • We prefer to serve this with bruschetta instead of rice.
  • We like to serve this meal with Slow Cooker Tapioca for dessert.

Nutrition Facts


Per Serving: 238 calories; 7.8 20.1 21.9 53 509 Full nutrition

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Reviews

Read all reviews 4
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It was very good! I probably won't be ordering it at my local restaurant now that I can make it. I actually made it twice! The 1st time, I subbed [dried] cayenne for chili peppers and it was too...

We liked this a lot, but it was slightly too "peppery" for us. I used jalapenos, like the submitter (because I'm a spice wimp) - but I think mine were super hot, because my skin is still burning...

delicious recipe and I did not use the hot chile peppers

I loved it and so did my husband...I made several changes to the original recipe. I used more curry powder and I don't know how much more because I'm a sight cook not measured. I used rice, froz...