Jamaican Goat Curry

4.7
(6)

Jamaican goat curry that will have you coming back for more. The meat is so tender it melts in your mouth. You can adjust the heat by using more or less of the Scotch bonnet pepper. You never knew how good goat could be! Serve with white rice or rice with peas.

3
3
Prep Time:
30 mins
Cook Time:
1 hr 40 mins
Additional Time:
8 hrs 5 mins
Total Time:
10 hrs 15 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 3 pounds bone-in goat meat, cubed

  • ½ cup white vinegar

  • 1 large onion, chopped

  • ½ cup Jamaican curry powder, divided

  • 2 Scotch bonnet peppers, seeded and chopped

  • 3 cloves garlic, chopped

  • 6 allspice berries (pimento seeds)

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 4 sprigs fresh thyme, leaves stripped

  • 2 tablespoons vegetable oil

  • 2 large potatoes, diced (Optional)

  • 2 carrots, diced (Optional)

  • water to cover

Directions

  1. Combine goat meat and vinegar in a large bowl; cover with water. Let stand, about 5 minutes. Drain, massaging the meat.

  2. Mix onion, 6 tablespoons curry powder, Scotch bonnet peppers, garlic, allspice berries, salt, pepper, and thyme together in a bowl to make a spice rub. Rub into goat meat until coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.

  3. Scrape spice rub off the goat meat, reserving it in a bowl.

  4. Heat oil in a large saucepan over high heat. Add remaining 2 tablespoons curry powder; stir until dark and fragrant, about 1 minute. Add goat meat; cook until browned, 1 to 2 minutes per side.

  5. Stir reserved spice rub, potatoes, and carrots into the saucepan. Pour in enough water to cover. Bring to a boil; reduce heat to medium-low and simmer, covered, adding more water as needed, until goat meat is tender, 1 1/2 to 2 hours. Discard allspice berries. Season with salt and pepper.

Cook's Notes:

Rinsing the goat in vinegar and water helps break down the muscle and will help make the meat tender

Substitute 2 1/2 teaspoons dried thyme for the fresh if desired.

Use gloves when dealing with Scotch bonnet peppers as they are very hot. I used gloves when preparing the rub as well as removing it from the meat.

Nutrition Facts (per serving)

380 Calories
10g Fat
30g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 380
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 12%
Cholesterol 106mg 35%
Sodium 332mg 14%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 22%
Total Sugars 2g
Protein 42g
Vitamin C 29mg 146%
Calcium 95mg 7%
Iron 9mg 49%
Potassium 1279mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.