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Jamaican Curried Goat
Jamaican Curried Goat
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Prep Time:
15 minutes
Cook Time:
104 minutes
Total Time:
179 minutes
Savory Jamaican curry with goat, potatoes, chile, curry powder, and garlic simmered in one pot.
Ingredients:
  • 2 pounds goat stew meat, cut into 1-inch cubes
  • 2 fresh hot chile peppers, seeded and chopped
  • 2 tablespoons curry powder
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 2.5 cups vegetable broth
  • 1 bay leaf
  • 3 potatoes, peeled and cut into 1-inch chunks, or more as desired
Instructions:
  • In a bowl, mix goat meat, chile pepper, curry powder, garlic, salt, and black pepper. Cover and refrigerate for at least 1 hour, or overnight for more flavor infusion.
  • Take out the seasoned goat meat from the bowl and gently dry it with a paper towel, keeping the marinade. In a stockpot, heat vegetable oil over medium-high heat. Cook the meat in batches until nicely browned on all sides, which should take about 5 to 6 minutes per batch. Place the browned meat on a plate. Add onion and celery to the pot and sauté until the onion starts to caramelize, around 4 to 6 minutes.
  • Combine the browned goat meat with the onion mixture, then mix in the reserved marinade, vegetable broth, and bay leaf. Bring the mixture to a boil, cover, and let it simmer on low heat for 1 hour. Add the potatoes and continue simmering until they and the meat are tender, for about 35 to 45 more minutes.
  • Take the stockpot off the heat, skim off any surface fat, and discard the bay leaf.

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