Curry Goat (Jamaican Curried Goat Stew)

About This Recipe

Curry goat reflects the significant Indian influence on Jamaican cuisine, brought by indentured laborers in the 19th century, its curry powder blend distinctly different from Indian curries in both flavor and application. Goat meat, marinated first in curry powder, garlic and scallion, is browned deeply before braising slowly with potato and a whole scotch bonnet pepper, the meat becoming tender over the long, patient cooking time it requires. A centerpiece of Jamaican celebrations and gatherings, curry goat's deep, warmly spiced sauce clings to the meat and potato, traditionally served over white rice or rice and peas for a substantial, festive meal.

Ingredients

Serves 6

• 1.2 kggoat meat(bone-in, cut into pieces)
• 3 tbspJamaican curry powder(divided)
• 4 clovesgarlic(minced)
• 3scallions(chopped)
• 2 sprigsfresh thyme
• 1 tspsalt
• 3 tbspvegetable oil
• 1onion(diced)
• 1scotch bonnet pepper(whole)
• 3 cupswater or beef stock
• 2potatoes(peeled and cubed)
• 1/2 tspblack pepper

Instructions

1. 1

   Marinate the goat

   Toss the goat meat with 2 tablespoons curry powder, garlic, scallions, thyme and salt; marinate at least 1 hour, ideally overnight.

2. 2

   Brown the goat

   Heat oil in a heavy pot and brown the marinated goat meat, in batches, about 12 minutes total.

3. 3

   Bloom more curry

   Add the remaining curry powder and diced onion, cooking 3-4 minutes until fragrant.

   Toast the remaining curry powder briefly in the oil before adding liquid — this deepens its flavor considerably compared to just simmering it in the braising liquid.

4. 4

   Braise

   Add water or stock and the whole scotch bonnet; bring to a simmer, cover, and cook on low 90-100 minutes until the goat is very tender.

5. 5

   Add potatoes

   Add the potato cubes and continue simmering 20-25 minutes until tender.

6. 6

   Adjust

   Remove the scotch bonnet, season with black pepper and adjust salt to taste.

7. 7

   Serve

   Serve hot over rice or rice and peas.

Variations

• •

  Lamb or mutton can substitute for goat, following the same technique, and is common where goat isn't easily available.

• •

  Some households add a bit of pumpkin for natural sweetness and thickening.

• •

  Chicken curry follows a similar method but with a significantly shorter cooking time.

Storage

Refrigerate up to 4 days in an airtight container; the flavor deepens the next day, and it also freezes well for up to 3 months.

Frequently Asked Questions