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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.

Recipe Summary

prep:
30 mins
cook:
1 hr 40 mins
additional:
8 hrs 5 mins
total:
10 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

  • 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

380 calories; protein 42.4g; carbohydrates 29.8g; fat 10.2g; cholesterol 106.3mg; sodium 331.6mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
10/11/2019
This was fun to make and it tasted authentic. I used half water and half coconut milk instead of just water. It was a little too spicy, next time I will only use one pepper. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/23/2019
Instead of using vinegar I used fresh lime juice. I diced on scotch bonnet pepper and placed the other in the pot whole. Then I used coconut milk instead of using water. The taste was fresh with a little back heat. Read More
Rating: 4 stars
10/11/2019
This was fun to make and it tasted authentic. I used half water and half coconut milk instead of just water. It was a little too spicy, next time I will only use one pepper. Read More
Rating: 5 stars
05/27/2019
It was really good I ve had goat out lots of times however this was my first time making it I really enjoyed how the seasonings in the rub still Adhered to the meat once we arrived at the boiling process I m looking forward to making it again. Read More
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Rating: 4 stars
04/17/2017
Put potatoes and other ingredients after first having stewed the goat meat for half and hour. This way the vegetables are not overcooked. I added some rum and sugar to the marinade. The result was very authentic. Read More
Rating: 5 stars
07/22/2020
This was so good!! I did follow another cooks suggestion to add the veg after cooking meat about half an hour. Delicious!! Served it with rice and peas. Authentic taste. Read More