Jamaican Curry Goat is a beloved dish that captures the essence of Caribbean flavors. It’s a staple at family gatherings and festive occasions, bringing warmth and a sense of community to the table. The combination of tender goat meat and aromatic spices creates a rich and flavorful experience that is sure to impress your guests.
The secret to this recipe lies in the marination process, where the goat meat soaks up a medley of spices, allowing it to become tender and infused with distinct flavors. As it simmers, the dish fills your kitchen with an irresistible aroma that will have everyone eagerly awaiting dinner.
This dish is perfect for those who enjoy bold, spicy flavors. The heat from the curry and the fragrant herbs create a delightful taste that can be adjusted to suit your preference. Whether served with rice and peas or roti, this Jamaican Curry Goat is a culinary journey straight to the heart of the Caribbean.
Traditional Jamaican Curry Goat Delight
This Jamaican Curry Goat is a savory and fragrant dish made with succulent pieces of goat meat, simmered in a blend of spices, coconut milk, and fresh herbs. The result is a hearty, aromatic curry that offers a perfect balance of heat and richness.
Ingredients
- 2 pounds goat meat, cut into chunks
- 2 tablespoons Jamaican curry powder
- 1 teaspoon allspice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2-3 Scotch bonnet peppers, whole (adjust for spice level)
- 2 cups coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper
- 2 cups water or beef broth
- 2 sprigs fresh thyme
- 2-3 green onions, chopped for garnish
Instructions
- Marinate the Goat: In a large bowl, combine goat meat with curry powder, allspice, salt, black pepper, garlic, and ginger. Cover and let marinate for at least 2 hours, preferably overnight in the refrigerator.
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add onions and sauté until translucent. Stir in the marinated goat meat and cook until browned on all sides.
- Add Liquid: Pour in the coconut milk and water (or beef broth) to cover the meat. Add the whole Scotch bonnet peppers and thyme. Bring to a boil, then reduce the heat to low.
- Simmer: Cover the pot and let the curry simmer for about 1.5 to 2 hours, or until the goat is tender and the flavors meld together. Stir occasionally and add water if necessary to maintain consistency.
- Serve: Once the meat is tender, remove from heat. Discard the Scotch bonnet peppers if a milder flavor is desired. Serve hot over rice and peas or with roti, garnished with chopped green onions.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Nutrition Information
- Servings: 4-6 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 30g
- Carbohydrates: 10g