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Jamaican Goat Curry
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Tender Jamaican curry goat stew simmered to perfection with fragrant allspice.
Ingredients:
  • 1/4 cup vegetable oil
  • 6-8 Tbsp curry powder
  • 1 Tbsp allspice (see step 1)
  • 3 pounds goat (can use lamb or beef if you can't find goat)
  • Salt
  • 2 onions, chopped
  • 1-2 habanero or Scotch bonnet peppers, seeded and chopped
  • A 2-inch piece of ginger, peeled and minced
  • 1 head of garlic, peeled and chopped
  • 1-2 15-ounce cans coconut milk
  • 1 15-ounce can of tomato sauce or crushed tomatoes
  • 1 Tbsp dried thyme
  • 3-4 cups water
  • 5 Yukon gold potatoes, peeled and cut into 1-inch chunks
Instructions:
  • Enhance the curry powder by using Jamaican curry powder if available. Otherwise, combine regular curry powder with allspice. Aim for a minimum of 6 tablespoons of spices, but feel free to add up to 8-9 for extra heat.
  • Prepare the goat meat: Cut it into generous 2-3 inch chunks, incorporating any bones you have. Season generously with salt and let it rest at room temperature for 30 minutes.
  • Infuse the oil with 2 tablespoons of curry powder in a large pot over medium-high heat until fragrant.
  • Brown meat in seasoned oil: Ensure the meat is dry before browning it thoroughly in batches in the seasoned oil. Avoid overcrowding the pot for best results. This process may take approximately 30 minutes. Transfer the browned meat to a bowl. (If using bones, add and brown them after browning all the meat.)
  • In a pot, sauté the onions and habanero until the onions just start to brown, about 5 minutes. Sprinkle with salt while cooking. Add the ginger and garlic, mix well and sauté for another 1-2 minutes. Return the meat (and bones, if using) to the pot along with any juices from the bowl. Mix everything together.
  • Combine coconut milk, tomatoes, curry powder, water (3 cups for 2 cans of coconut milk, 4 cups for 1 can), and thyme in a pot. Bring to a simmer and cook until the meat is tender, at least 2 hours (or longer for mature goat meat).
  • Add the potatoes when the meat is almost tender, mix in, and simmer until the potatoes are cooked through. Season with salt to taste before serving.
  • Remove excess fat: Use a large, shallow spoon to skim off any fat from the top of the curry. Place the fat in a bowl. Remember to also remove any bones before serving. For best flavor, let the stew sit for a day or even longer. Enjoy with Jamaican rice and peas. If you enjoyed the recipe, please leave a review!

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