Name: Jamaican Curry Goat (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 3 lb Goat meat-cut into 1-inch chunks; 3 tbsp Jamaican curry powder; 1 tsp Salt; 1 tsp Black pepper; 1 Onion-chopped; 4 cloves Garlic-minced; 2 tbsp Vegetable oil; 1 tbsp Jamaican curry powder; 4 cups Water; 1 Scotch bonnet pepper-whole; 4 sprigs Fresh thyme; 2 Potatoes-peeled and cubed

Recipe tier

A classic, hearty Caribbean staple featuring tender goat meat slow-cooked in a fragrant curry sauce with potatoes.

Total 3h

Serves 6 servings

Steps 7

Ingredients 12

Soundtrack the cook

Soul kitchen · 182 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 72m Cook 108m Plate 5m Reset 10m

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Goat and Marinade
3 lb 1.4 kg Goat meat-cut into 1-inch chunks
3 tbsp 45 mL Jamaican curry powder
1 tsp 5 mL Salt
1 tsp 5 mL Black pepper
1 1 Onion-chopped
4 cloves 4 cloves Garlic-minced
Stew Base
2 tbsp 30 mL Vegetable oil
1 tbsp 15 mL Jamaican curry powder
4 cups 950 mL Water
1 1 Scotch bonnet pepper-whole
4 sprigs 4 sprigs Fresh thyme
2 2 Potatoes-peeled and cubed

Equipment

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Instructions

🎙️ Cook with voice coach

In a large bowl, combine all Goat and Marinade ingredients. Toss the meat thoroughly to coat and let it marinate for at least 1 hour, or preferably overnight in the refrigerator.
Heat the Vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the extra 1 tablespoon of curry powder to the oil and cook for 1 minute to 'burn' the curry and release aromatics.
Add the marinated goat meat to the pot in batches, searing until browned on all sides. Return all meat to the pot.
Pour in the Water from the Stew Base ingredients until the meat is just covered. Bring to a boil, then reduce heat to low.
Add the Scotch bonnet pepper and thyme sprigs. Cover and simmer for 90 minutes, stirring occasionally.
Add the cubed potatoes to the pot. Continue to simmer for another 30 to 45 minutes until the meat is fork-tender and the sauce has thickened.
Remove the Scotch bonnet and thyme stems before serving over white rice.