Jamaican Curried Goat

Jamaica is well known for its wonderful talents, beautiful landscape, and most of all its mouthwatering dishes including “The Jamaican Curried Goat”.

Jamaica is well known for its wonderful talents, beautiful landscape, and most of all its mouthwatering dishes. I grew up in Jamaica and one of our staples we indulge in at least once a week is ‘Curried Goat’. most Jamaicans refer to it as ‘Curry Goat’ or just ‘Goat’ but you probably may know it as ‘Goat Curry’. Whatever you want to call it, the Jamaican Curried Goat is one of my favorite dishes.

It dates back from when our Indian ancestors came to settle in Jamaica and brought their delicious spices, recipes, the fusing of both cultures to make even tastier meals.

‘Curried Goat’ can be served with many different things and can be cooked based on how you prefer your meat. I can’t have meat without bone and I can’t do tough meat either. I definitely must add carrots, scotch bonnet pepper, and potatoes to my goat pot. I usually pair it with rice and peas, mashed potatoes, or veggies. 

I do encourage you to marinate your meat for at least 2hrs to let all that seasoning soak in. Though you can use turmeric and make your own curry season. I prefer to use my authentic Indian curry powder. I find that with turmeric you have to give it your own taste by adding extra seasoning and that’s too time-consuming.

Also, traditionally Jamaicans season their meat with natural seasoning when marinating and after marinating we separate the seasoning from the meat. The season is then used to season the pot after the meat is cooked. This is optional, it gets messy, so what I do is pre-season with just a few ozs of the natural season so I won’t need to pick throughout the meat to separate the season and the meat.

Whatever you choose to do, I am almost positive that this recipe will be the best curry goat dish you ever had. If you would like to purchase some of the ingredients you can do so below with the link.

This Jamaican Curried Goat goes perfectly with the Jamaican Rice and Peas dish.

Ingredients you can purchase:

Scotch Bonnet Pepper

Jamaican Curry Powder

Bouillon

I purchase my goat meat at a Halal store in Pittsburgh called Salem’s Halal  Meat Market & Grill.

Jamaican Curried Goat

Fallon Brooks

Jamaica is well known for its wonderful talents, beautiful landscape, and most of all its mouthwatering dishes including Curried Goat.

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Prep Time 15 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 45 mins

Course Main Dish

Cuisine Jamaican

Servings 8 Servings

Ingredients

  

• 3lbs lbs Goat Meat cut into chunky pieces
• 4 oz Jamaican Curry Powder
• 2 tbsp Bouillon
• 2 large Potatoes chopped
• 1 medium Carrot diced
• 3 Scallion cut finely
• 1 large Onion chopped
• 3 peg Garlic chopped
• 1 tsp Pimento
• 4 spring Thyme
• 1 whole Scotch Bonnet Pepper
• 1 tbsp Black Pepper
• 3 tbsp Cooking Oil
• 1 oz Vinegar
• Salt to taste

Instructions

 

• Clean and cut the goat meat into medium chunky pieces.
• Wash meat with vinegar/lime or lemon and rinse it thoroughly. (this helps to get rid of the gamey smell and taste) You can pat dry to avoid excess moisture.
• Add curry powder, black pepper, salt and bouillon, and 1/4 of prepared natural seasoning (garlic, onion, thyme, pimento, and scallion) and marinate for at least 1 hr or overnight.
• In a wide saute pan add oil to high heat pan. Add goat meat slowly and saute until the flavours start to release and the meat changes colour (muscles of the meat tightens) roughly 2 minutes. (PLEASE DO NOT BURN MEAT)
• Turn heat down to low heat and cover pot. Slow cook for 1hr 15minutes until the meat is tender. Allow the natural juices/water of the meat to cook it for 15 minutes or until the water starts to dry out.
• Add 2 cups of water when the water dries out and cover the pot to cook.
• Periodically check the pot to see the level of water that remains. Add more water if necessary.
• When meat becomes tender add potatoes and scotch bonnet pepper. Cook for 5 minutes and then add the remaining natural seasoning and carrots.
• Simmer pot for 10 mins or until the season releases its flavour into the pot.

Notes

OPTIONAL: You can use a pressure cooker to reduce cooking time.

Tips: Try not to add too much water and make the curry watery. This recipe should have an almost think gravy texture. Adding too much water may ruin the flavor and texture.

Adding the carrots too early will make the curry sweet.

Adding the season too early will make it soggy.

NYAMMINGS!!!