Introduction
Pansy’s Jamaican Curry Goat is a rich and comforting Caribbean-inspired dish made with tender pieces of goat slowly simmered in fragrant curry spices, fresh herbs, peppers, and aromatics. The slow cooking allows the meat to become tender while soaking up the bold, savory curry gravy. Served with rice and peas or steamed white rice, this flavorful dish brings a taste of Jamaica straight to the dinner table.
Ingredients
For the Goat
- 3 pounds goat meat, cut into chunks
- 2 tablespoons Jamaican curry powder
- 1 teaspoon allspice
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, chopped
- 1 medium onion, chopped
- 4 sprigs fresh thyme
- 1 Scotch bonnet pepper, left whole for milder heat or chopped for more heat
- 2 tablespoons vegetable oil
- 3–4 cups water or low-sodium beef broth
- 2 medium potatoes, peeled and cut into chunks
- 1 medium carrot, sliced
- 1 teaspoon browning sauce, optional
Directions
1. Season the goat.
Place the goat meat in a large bowl. Add the curry powder, allspice, turmeric, garlic powder, onion powder, salt, black pepper, garlic, ginger, green onions, onion, and thyme. Toss thoroughly until the meat is evenly coated.
2. Marinate.
Cover and refrigerate for at least 2 hours, preferably overnight, to allow the seasonings to penetrate the meat.
3. Brown the goat.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove excess onion and herbs from the goat and reserve them. Brown the goat in batches so the meat develops good color without overcrowding the pot.
4. Build the curry.
Return all the goat to the pot. Add the reserved onion and seasonings and cook for another 2–3 minutes, stirring frequently.
5. Slow cook.
Add enough water or broth to mostly cover the meat. Add the Scotch bonnet pepper and bring to a gentle boil. Reduce the heat to low, cover, and simmer for approximately 2–2½ hours, stirring occasionally, until the goat begins to become tender. Add a little more liquid if necessary.
6. Add the vegetables.
Add the potatoes and carrots. Continue simmering for approximately 30–40 minutes, or until the goat is fork-tender and the vegetables are cooked through.
7. Thicken the gravy.
Remove the lid during the final 10–15 minutes if the sauce needs to thicken. Stir in the optional browning sauce if desired. Taste and adjust the seasonings.
8. Serve.
Remove the whole Scotch bonnet pepper before serving if you used it whole. Spoon the curry goat and rich gravy over rice and serve hot.
Cooking Tips
Goat meat benefits from slow cooking, so give it plenty of time to become tender. Marinating overnight provides even deeper flavor. Jamaican curry powders vary in strength and salt content, so taste the gravy before adding additional seasoning. Leaving the Scotch bonnet whole provides flavor with less heat; cutting it releases considerably more spice.
Serving Suggestions
Serve Jamaican curry goat with traditional rice and peas, steamed white rice, cabbage, fried plantains, or steamed vegetables. A cool cucumber salad also pairs nicely with the rich curry gravy.
Storage & Reheating
Store leftover curry goat in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat until thoroughly hot, adding a splash of water or broth if the gravy becomes too thick. Leftovers can also be frozen for up to 3 months.
Nutrition Information
Estimated per serving — 6 servings
Calories: approximately 480–530
Protein: approximately 40–45 g
Carbohydrates: approximately 20–25 g
Fat: approximately 25–30 g
Fiber: approximately 3–4 g
Nutrition information is an estimate and may vary depending on the cut of goat, amount of oil, vegetables, and serving size.