Sprig Originals's kitchen / Jamaican Curry Goat

Jamaican Curry Goat

Name: Jamaican Curry Goat
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 3 servings
Cuisine: caribbean
Ingredients: 2 1/2 lb goat meat, cut into chunks; 1 lime, juiced, plus 2 tbsp white vinegar (for washing the meat); 2 1/2 tbsp curry powder, divided; 2 tsp all-purpose seasoning; 1 tsp salt; 6 pimento berries (allspice); 1/2 tbsp grated ginger; 1 scotch bonnet pepper; 2 medium onions, sliced; 2 stalks scallions, chopped; 4 garlic cloves, crushed; 2 sprigs thyme; 4 tbsp coconut oil, divided; 1 cube mutton or beef stock cube; 1 medium potato, peeled and diced; 4 cups water

By Sprig Originals ✓ · with credit

Adapted from jamaicanfoodsandrecipes.com

⏱ 2 hr 20 min🍽 Serves 3👨‍🍳 mediumcaribbean

Gluten-FreeDairy-FreeHigh-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Goat meat marinated overnight in curry powder, allspice, scotch bonnet and thyme, then browned in bloomed curry oil and simmered slowly until it falls off the bone in a thick golden gravy. Diced potato goes in at the end to thicken the sauce and soak up the spice — serve it over rice and peas or with roti.

Ingredients

Meat and marinade

2 1/2 lb goat meat, cut into chunks
1 lime, juiced, plus 2 tbsp white vinegar (for washing the meat)
2 1/2 tbsp curry powder, divided
2 tsp all-purpose seasoning
1 tsp salt
6 pimento berries (allspice)
1/2 tbsp grated ginger
1 scotch bonnet pepper
2 medium onions, sliced
2 stalks scallions, chopped
4 garlic cloves, crushed
2 sprigs thyme
4 tbsp coconut oil, divided

For the pot

1 cube mutton or beef stock cube
1 medium potato, peeled and diced
4 cups water

Instructions

Wash the goat meat in a bowl of cool water with the lime juice and vinegar, rubbing the pieces clean. Drain well and pat off any excess liquid.
Put the drained meat in a large bowl with 1½ tablespoons of the curry powder, the salt, all-purpose seasoning, pimento berries, grated ginger, scotch bonnet (left whole and pricked once if you want gentle heat, chopped if you want it fiery), scallions, sliced onions, garlic and 1 sprig of thyme. Drizzle over 2 tablespoons of the coconoil oil and massage everything into the meat with your hands.
Cover and refrigerate for at least 2 hours, or overnight for the deepest flavour. Let it sit out for 20 minutes before cooking.
Heat the remaining 2 tablespoons of coconut oil in a heavy pot over medium heat, then stir in the last 1 tablespoon of curry powder. Let it sizzle for 30 to 60 seconds until fragrant and darkened — watch it closely, burnt curry powder will turn the whole pot bitter.
Add the marinated goat with all its seasonings and turn the heat up slightly. Sear, turning the pieces, for 8 to 10 minutes until browned on all sides and the pot smells rich.
Crumble in the stock cube and pour in enough water to just cover the meat, about 4 cups. Bring to a boil, then reduce to a low simmer, cover and cook for 1 hour 30 minutes to 2 hours, until the goat is fork-tender. Check every 30 minutes and top up with a splash of hot water if the level drops below the meat.
Stir in the diced potato and the remaining sprig of thyme. Simmer uncovered on low for 15 to 20 minutes, until the potato is soft and starting to break down and the gravy has thickened to coat the meat.
Taste and adjust the salt, fish out the whole scotch bonnet and thyme stems, and serve hot over rice and peas or with roti.

Chef's tips

Bone-in goat shoulder or leg gives you the best gravy — the marrow and collagen are what make the sauce silky, so don't trim the bones out.
If your goat is still tough after 2 hours, it just needs more time. Keep it at a bare simmer with a little extra water and check every 20 minutes.
Leaving the scotch bonnet whole perfumes the pot without the fire. If it bursts while simmering, the heat will jump sharply, so lift it out once you're happy with the flavour.
This tastes even better the next day. Cool, refrigerate, and reheat gently with a splash of water to loosen the gravy.