Jamaican Curried Goat

Jamaican Curried Goat is a classic Jamaican recipe for a curry of goat meat and vegetables in a highly-spiced gravy with scotch bonnet chillies and allspice. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jamaican Curried Goat.

prep time

10 minutes

cook time

130 minutes

Total Time:

140 minutes

Serves:

6

Rating:

Tags : CurryChilli RecipesSpice RecipesJamaica Recipes

This is a slightly simplified ‘home-style’ version of Jamaican Curried Goat that is slightly quicker to make (but retains the full flavour of more ‘chefy’ versions). Typically, the goat meat used is on the bone, which does confer more flavour to the dish. The version I have prepared here is for cubed meat (typically leg) but you can substitute meat on the bone for a more authentic dish. A scotch bonnet chilli is essential for the fruity flavour it confers. I would normally use two, one finely chopped and one whole. The whole chilli will flavour the dish without making it too hot. If you prefer you curries milder omit the chopped chilli.

Ingredients:

1kg (2 lbs) goat meat, cut into cubes (we got ours from Cabrito Goat Meat)
4 tbsp Jamaican curry powder
1 tbsp turmeric
1 tsp black pepper
1 tsp Jamaican allspice (ground pimento)
3 tsp salt, to taste
1 medium onion, sliced
4 spring onions, thinly sliced, plus extra to serve
2 tsp minced garlic
6-7 thyme sprigs
5 tbsp oil (vegetable or coconut)
1 medium carrot, scraped and cut into cubes
1 medium potato, cut into 2cm (1 in) cubes
2 Scotch bonnet chillies, one finely chopped and one left whole

Method:

Put the goat meat in a large non-reactive mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hour (or for even more flavour leave overnight).

When ready to cook, heat the oil in a large heavy-bottomed pan or casserole over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml [3 1/3 cups]). Put the lid on the pan and allow to simmer over a low heat for 2 hours, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the contents of the pan from drying out.

For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.

You can take out the chilli and discard at this point. But if you like your food extra spicy mash in the chilli for more flavour and heat.

Serve hot with rice and/or flatbreads.