Curry Goat
A rich Jamaican curry in which goat is marinated with curry, thyme, and allspice, then simmered until tender in a deeply flavored gravy. The result is hearty, warming, and traditionally served with rice and peas or roti.
Prep
2h 30m
Cook
2h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Marinade
- 1.2kgGoat Shoulder (cut into chunks)
- 12gCurry Powder
Stew
- 8gCurry Powder
Marinade
- 12gSalt
- 4gBlack Pepper
- 4gAllspice (ground)
Stew
- 30mlVegetable Oil
- 200gOnion (chopped)
- 50gScallion (chopped)
Marinade
- 15gGarlic (minced)
- 15gFresh Ginger (grated)
Stew
- 1pcsScotch Bonnet Chili (finely chopped)
Marinade
- 6gFresh Thyme
Stew
- 40gTomato Paste
- 900mlWater
- 400gPotato (peeled and cut into chunks)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the goat shoulder with the curry powder, garlic, fresh ginger, fresh thyme, allspice, salt, and black pepper. Cover and refrigerate for 2 hours.
- 02
Heat the vegetable oil in a heavy pot over medium heat. Add the curry powder and cook briefly until fragrant without scorching.
- 03
Add the marinated goat shoulder and brown it on several sides.
- 04
Add the onion, scallion, tomato paste, scotch bonnet chili, and water. Bring to a simmer, cover, and cook gently until the goat is very tender.
- 05
Add the potato and continue simmering until tender and the gravy is thick. Remove the scotch bonnet chili before serving.
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