Jamaican Curry Goat Recipe
Curry goat is the celebration dish of Jamaica — served at weddings, parties, and Sunday dinners. Goat meat is seasoned with Jamaican curry powder, seared, then simmered slowly until it falls off the bone in a rich, golden gravy.
Ingredients
- 3 lbs goat meat, bone-in, cut into 2-inch pieces
- 3 tbsp Betapac Curry Powder, divided
- 1 tbsp Jamaican all-purpose seasoning
- 1 onion, chopped
- 4 scallions, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 sprigs thyme
- 1 Scotch bonnet pepper, whole or chopped
- 2 tbsp vegetable oil
- 2 medium potatoes, peeled and quartered
- Salt and black pepper to taste
- 3–4 cups hot water
Preparation
1. Season overnight. Toss the goat with 2 tablespoons of the curry powder, all-purpose seasoning, onion, scallion, garlic, ginger, thyme, salt, and pepper. Cover and refrigerate overnight (minimum 2 hours).
2. Sear. Scrape the seasoning off the meat and reserve it. Heat the oil in a Dutch oven and brown the goat in batches. Remove and set aside.
3. Bloom the curry. In the same pot, fry the remaining 1 tablespoon of curry powder in the oil for 30 seconds until fragrant — this step removes the raw taste. Add the reserved seasoning and a splash of water; cook 2 minutes.
4. Simmer low. Return the goat, add hot water to barely cover, and drop in the whole Scotch bonnet. Cover and simmer on low for 1 1/2 to 2 hours, topping up with water as needed, until the meat is tender.
5. Add potatoes. Add the potatoes for the last 30 minutes and cook until the gravy thickens. Adjust salt and serve.
How to serve it
Over white rice or rice and peas, with fried plantain on the side.
Tips
- Low and slow wins: goat is a hard-working muscle; rushing makes it tough.
- Bone-in pieces give the gravy body and the best flavor.
Get authentic Jamaican curry powder and more in our Jamaica collection.
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