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Overhead shot of a bowl of curry goat with potatoes and a black spoon, garnished with chopped green onions
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5 from 5 votes

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!
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 6 servings
Calories: 380kcal
Author: Jocelyn Delk Adams

Equipment

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.

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