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Loading...A beloved Jamaican classic, Curry Goat features bone-in goat meat slow-simmered with Scotch bonnet pepper, allspice, thyme, and fragrant curry powder until fork-tender. The rich, deeply spiced gravy is traditionally ladled over rice and peas or fluffy white rice for a hearty one-pot feast.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 24 gFat
- 8 gSaturated Fat
- 22 gCarbs
- 4 gFiber
- 6 gSugar
- 42 gProtein
- 640 mgSodium
- 980 mgPotassium
- 90 mgCalcium
- 5.5 mgIron
- 28 mgVitamin C
- 135 mcgVitamin A
Ingredients
For the meat and marinade
- 3 lbs bone-in goat meat, cut into 2-inch chunks
- 3 tbsp Jamaican-style curry powder
- 1 tsp ground allspice (pimento)
- 1 whole Scotch bonnet pepper, stem intact
- 3 sprigs fresh thyme
- 5 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 1/2 tsp fine sea salt
- 1 tsp freshly ground black pepper
For the curry base
- 3 tbsp vegetable oil
- 1 large yellow onion, finely chopped
- 4 scallions, sliced (whites and greens separated)
- 2 medium tomatoes, chopped (about 1 1/2 cups)
- 1 tbsp tomato paste
- 3 cups low-sodium beef stock or water
For finishing the stew
- 2 medium Yukon gold potatoes, cut into 1-inch cubes
- 1 large carrot, sliced into thick rounds
- 1 small green bell pepper, diced
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tsp browning sauce (optional, for color)
Directions
- Pat the goat chunks very dry with paper towels, then combine in a large bowl with curry powder, allspice, Scotch bonnet, thyme, garlic, ginger, salt, and pepper. Massage the spices into the meat, cover, and marinate for at least 30 minutes at room temperature, or refrigerate up to 24 hours for deeper flavor.
- Heat the oil in a heavy Dutch oven over medium-high until shimmering. Working in batches to avoid crowding, brown the goat pieces on all sides, about 3 to 4 minutes per batch. Transfer the browned meat to a plate as you go.
- Reduce heat to medium and add the chopped onion and scallion whites to the same pot. Cook, scraping up the browned bits, until softened and golden, about 5 minutes. Stir in the tomatoes and tomato paste and cook until the mixture thickens and the tomatoes break down, about 4 minutes.
- Return the goat and any collected juices to the pot along with the beef stock. Stir to combine, bring to a boil, then reduce the heat to low, cover, and simmer gently for 60 to 75 minutes, until the goat is nearly tender when pierced with a fork.
- Add the potatoes, carrot, and bell pepper to the pot. Cover and continue to simmer for 20 to 25 minutes more, until the vegetables are fork-tender and the meat pulls easily from the bone.
- Stir in the scallion greens and parsley, taste, and adjust salt. Remove the whole Scotch bonnet if you prefer less heat. For a thicker gravy, simmer uncovered for the final 5 minutes. Skim excess fat from the surface before serving.
- Ladle the curry goat into bowls over steamed white rice or Jamaican rice and peas, spooning plenty of the gravy over the top. Garnish with extra thyme leaves if desired.
Cook’s Notes
- Marinate the goat overnight in the refrigerator for the most flavorful and tender results; the yogurt-like acidity of fresh ginger and thyme helps break down the meat.
- Use bone-in goat shoulder or leg for the richest flavor and silky gravy; the collagen melts into the sauce during the long simmer.
- Leaving the Scotch bonnet whole infuses fruity heat without overwhelming spiciness; chop it if you want serious fire, or omit it for a milder dish.
- Brown the meat in batches rather than crowding the pan to ensure a deep sear instead of steaming, which builds the foundation of the stew's flavor.
- Serve with traditional rice and peas, fluffy white rice, or warm Jamaican hard dough bread to soak up every drop of the curry gravy.
