Curry Goat

Y’all my Curry Goat recipe is giving you all that authentic Caribbean flavor for reals. I get that goat meat super tender by marinating it in spices then simmering it in a bomb gravy with potatoes . It’s giving serious flavor no doubt. It’s fall apart tender boos.

Ingredient Notes

• Goat Meat: You can find at Indian and African grocery stores, halal butcher shops, or Mexican stores.
• Curry Powder: Yellow curry powder works well for a milder taste, but you can also use red curry powder for more heat.
• Madras Curry Powder: This specific type of curry powder offers a distinct, robust flavor, different from regular curry powders, and is crucial for authentic Jamaican taste.
• Worcestershire Sauce: or soy sauce.
• Cooking Oil: any neutral oil works.
• Chicken Stock: Used for braising.
• Scotch Bonnet Pepper: This ingredient is a must for authentic Caribbean heat! Good news: it can be adjusted to suit your spice tolerance.

How To Make Curry Goat

Step 1: Season And Sear The Goat

1. Coat goat with curry powders, all-purpose seasoning, salt, cumin, allspice, and Worcestershire sauce.
2. Let the meat marinate for at least two hours at room temperature, up to overnight, covered in the fridge.
3. Heat oil in a large Dutch oven over medium heat. Add in half of the goat and sear on all sides, until well browned.
4. Add in the rest of the goat and sear it. Don’t crowd the pan and watch the heat during this process, turning the heat down if the spices start to burn. After all the goat is seared, remove it and set aside in another bowl.

Step 2: Sautée The Vegetables And Add The Broth

1. Add the onion to the Dutch oven and cook until tender and translucent, stirring constantly.
2. Add the white and light green onions, garlic, and ginger and cook until fragrant.
3. Stir in tomato paste.
4. Slowly stir in chicken stock, scraping the browned bits on the bottom.

Step 3: Add The Goat To The Pot Again And Finish Cooking

1. Return the goat to the Dutch oven. Increase heat and bring to a boil.
2. Reduce heat to low and add in thyme and the scotch bonnet pepper. Cover with a tight-fitting lid and simmer until the goat is tender and falling apart. Check occasionally to ensure the goat is submerged in the liquid. If not, add more chicken stock.
3. Remove any bones, thyme stems, and scotch bonnet pepper once the goat is cooked and tender. Then, add in potatoes.
4. Cover it again, and cook until fork tender. Garnish with dark green portions of green onions and serve immediately with rice and peas or plantains.

Curry Goat

This Jamaican style curry goat is where it's at! Full of flavor, tender chunks of goat meat, and hearty potatoes it'll make you dance at the dinner table!

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

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Author: Jocelyn Delk Adams

Course: Main Course

Servings: 6 servings

Equipment

• Dutch Oven

Ingredients

• ▢ 2 pounds goat meat cut into 2-inch pieces
• ▢ 3 tablespoons curry powder
• ▢ 1 tablespoon Madras curry powder
• ▢ 1 tablespoon all-purpose seasoning
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon ground allspice
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 3 tablespoons neutral oil
• ▢ 1 medium yellow onion small dice
• ▢ 4 green onions sliced thinly, dark green and white portions divided
• ▢ 3 garlic cloves minced
• ▢ 1 teaspoon fresh ginger minced
• ▢ 1 tablespoon tomato paste
• ▢ 3 cups chicken stock up to 4 cups
• ▢ 4 sprigs fresh thyme
• ▢ 1 small scotch bonnet pepper whole
• ▢ 3 medium gold potatoes 1-inch dice

Instructions

• In a large bowl, coat goat with curry powders, all-purpose seasoning, salt, cumin, allspice, and Worcestershire sauce. Let marinate for at least two hours at room temperature, up to overnight, covered in the refrigerator.
• Heat oil in large Dutch oven over medium heat. Add in half of goat and sear on all sides, until well-browned. (Do not crowd the pan and watch the heat during this process and turn heat down if the spices start to burn.) Remove goat and set aside in another bowl.
• Add onion and cook until tender and translucent, about 2-3 minutes, stirring constantly. Then add the white and light green onions, garlic, and ginger and cook until fragrant, about 1 minute. Stir in tomato paste.
• Slowly stir in 3 cups chicken stock, scraping the browned bits on the bottom. Add in all goat. Increase heat and bring to a boil, then reduce heat to low and add in thyme and pepper. Cover with a tight-fitting lid and simmer until goat is tender and falling apart, about an hour and 45 minutes. Check occasionally to ensure the goat is submerged in the liquid. If not, add more chicken stock.
• Once the goat is cooked and tender, remove any bones, thyme stems, and scotch bonnet pepper. Add in potatoes, cover again, and cook until fork tender, about 20 minutes. Garnish with dark green portions of green onions and serve immediately with rice and peas or plantains.

Notes

1. Pat the Goat Meat Dry: Before you season your goat meat, give it a good pat down with paper towels. This helps the spices stick better and ensures a more even coating, leading to a more flavorful, well-seasoned dish.
2. Pre-Wash the Meat: A little controversial, but washing your goat meat with lemon juice or vinegar before marinating can make a big difference. This helps to neutralize any strong, gamey odors, which is great for those who might be new to goat meat.
3. Skim Off Excess Fat During Cooking: Keep an eye on your curry as it simmers! If you notice a layer of fat forming on the surface, gently skim it off with a spoon. It keeps your curry from being too oily.
4. Be Cautious With Additional Salt: Since your all-purpose seasoning likely contains salt, go easy with any additional salt. It’s better to taste and adjust towards the end of cooking rather than ending up with an overly salty curried goat.

How To Store & Reheat Curry Goat

Once your curry goat has cooled down, transfer it to an airtight container. It’s always a good idea to store it in smaller portions – that way, you only reheat what you’ll be eating. Pop it in the fridge, and you’re all set!

You can reheat it gently on the stove over medium heat. You might need to add a splash of water or stock if it looks a bit thick. Stir it occasionally to make sure it heats evenly and doesn’t stick to the bottom of the pot. Microwave works too, but the stovetop method keeps the meat tender.

How Long Will Curry Goat Last In The Fridge?

This Jamaican curry goat can stay in the fridge for about 3 to 4 days. Always check for freshness before you reheat, though – nobody likes a dodgy leftover!

Can I Freeze Curried Goat?

You sure can! Freeze it in airtight containers or heavy-duty freezer bags. It’ll stay good for about 2 to 3 months. Once you want to enjoy some of your curry again, thaw it in the fridge overnight and follow the reheating instructions above.

Nutrition

Calories: 380kcal | Carbohydrates: 28g | Protein: 38g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 803mg | Potassium: 1259mg | Fiber: 5g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 27mg | Calcium: 104mg | Iron: 4mg

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Recipe Tips

1. Pat the Goat Meat Dry: Before you season your goat meat, give it a good pat down with paper towels. This helps the spices stick better and ensures a more even coating, leading to a more flavorful, well-seasoned dish.
2. Pre-Wash the Meat: A little controversial, but washing your goat meat with lemon juice or vinegar before marinating can make a big difference. This helps to neutralize any strong, gamey odors, which is great for those who might be new to goat meat.
3. Skim Off Excess Fat During Cooking: Keep an eye on your curry as it simmers! If you notice a layer of fat forming on the surface, gently skim it off with a spoon. It keeps your curry from being too oily.
4. Be Cautious With Additional Salt: Since your all-purpose seasoning likely contains salt, go easy with any additional salt. It’s better to taste and adjust towards the end of cooking rather than ending up with an overly salty curried goat.

Serving suggestions

• Mains: Think about serving it with other Jamaican classics like jerk chicken, brown stew chicken, or a oxtail stew.
• Sides: Jamaican rice and peas is a must. Also, consider adding fried plantains. And don’t forget the rum cake for dessert.
• Bread: Warm, freshly made honey butter dinner rolls or sweet potato cornbread are perfect for soaking up that curry sauce.

Recipe help

Can I make this curry goat in my slow cooker?
Absolutely, you can! In fact, it’s a fantastic way to ensure that the meat ends up super tender and flavorful. Just sear the goat meat with the spices as instructed, transfer everything to your slow cooker, and cook on low for about 6-8 hours.

What can I do if the curry is too thick?
If your curry ends up thicker than you’d like, simply stir in a bit more chicken stock or water until you reach your desired consistency. Do this gradually to avoid making it too thin, though.

Can I use boneless goat meat?
Sure thing! While bone-in goat meat adds more flavor, boneless works just fine and can be more convenient. Just keep an eye on the cooking time, as boneless meat cooks a bit faster.

More Jamaican-Inspired Recipes

• Jamaican Brown Stew Chicken Recipe
• Jamaican Rice And Peas Recipe
• Jamaican Oxtail Recipe
• Jamaican Beef Patties
• The BEST Jamaican Jerk Chicken Recipe!

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