Jamaican Curried Goat
A staple of Jamaican cuisine, curried goat is slow-cooked until tender in a spicy, deeply aromatic curry sauce. Often served at celebrations and weekend meals.
Ingredients (Serves 4–6):
* 1.2kg goat meat, bone-in, cut into chunks
* 2 tbsp Jamaican curry powder
* 1 onion, chopped
* 4 cloves garlic, minced
* 1 Scotch bonnet pepper, whole (optional)
* 2 sprigs thyme
* 1 tsp allspice
* 2 cups water or stock
* 2 tbsp oil, salt, pepper
Instructions:
1. Season goat meat with curry powder, garlic, salt, pepper, and thyme. Let marinate for 2–4 hours.
2. Sear meat in oil until browned. Add onion and allspice.
3. Add water or stock and whole Scotch bonnet. Cover and simmer for 2–2.5 hours until tender.
4. Remove pepper before serving. Serve with rice and peas.
Jamaican Tip:
For extra richness, add chopped potatoes or carrots during the last 30 minutes of cooking.
A staple of Jamaican cuisine, curried goat is slow-cooked until tender in a spicy, deeply aromatic curry sauce. Often served at celebrations and weekend meals.
Ingredients (Serves 4–6):
* 1.2kg goat meat, bone-in, cut into chunks
* 2 tbsp Jamaican curry powder
* 1 onion, chopped
* 4 cloves garlic, minced
* 1 Scotch bonnet pepper, whole (optional)
* 2 sprigs thyme
* 1 tsp allspice
* 2 cups water or stock
* 2 tbsp oil, salt, pepper
Instructions:
1. Season goat meat with curry powder, garlic, salt, pepper, and thyme. Let marinate for 2–4 hours.
2. Sear meat in oil until browned. Add onion and allspice.
3. Add water or stock and whole Scotch bonnet. Cover and simmer for 2–2.5 hours until tender.
4. Remove pepper before serving. Serve with rice and peas.
Jamaican Tip:
For extra richness, add chopped potatoes or carrots during the last 30 minutes of cooking.
Jamaican Curried Goat
A staple of Jamaican cuisine, curried goat is slow-cooked until tender in a spicy, deeply aromatic curry sauce. Often served at celebrations and weekend meals.
Ingredients (Serves 4–6):
* 1.2kg goat meat, bone-in, cut into chunks
* 2 tbsp Jamaican curry powder
* 1 onion, chopped
* 4 cloves garlic, minced
* 1 Scotch bonnet pepper, whole (optional)
* 2 sprigs thyme
* 1 tsp allspice
* 2 cups water or stock
* 2 tbsp oil, salt, pepper
Instructions:
1. Season goat meat with curry powder, garlic, salt, pepper, and thyme. Let marinate for 2–4 hours.
2. Sear meat in oil until browned. Add onion and allspice.
3. Add water or stock and whole Scotch bonnet. Cover and simmer for 2–2.5 hours until tender.
4. Remove pepper before serving. Serve with rice and peas.
Jamaican Tip:
For extra richness, add chopped potatoes or carrots during the last 30 minutes of cooking.
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