Jamaican Curry Goat

Bone-in goat marinated in Jamaican curry powder, allspice and thyme, then braised low with Scotch bonnet, coconut milk and potatoes until it falls off the bone.

byKalle Bergman

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Jamaican curry goat is one of the Caribbean’s great braises, and it is worth tracking down the goat. Bone-in shoulder or leg, cut into chunks and cooked until it gives up, is the whole point of the dish. The flavors are completely different from Indian curry. Jamaican curry powder is built on a backbone of turmeric, allspice, and fenugreek, which gives the dish a warmer, more aromatic profile. The Scotch bonnet pepper adds a fruity, floral heat that builds slowly rather than hitting you all at once. This is weekend cooking: bone-in goat braised low and slow for about three hours until the meat is falling-apart tender and the potatoes have soaked up all that spiced coconut broth. It is not fast, but it is deeply rewarding. We made this three times in one month.

Keeping the Scotch bonnet whole is the move here. You get all the pepper’s fragrance and a gentle warmth without the searing heat that comes from breaking it open and releasing the seeds and membranes. If it bursts during cooking, the heat level jumps considerably, so handle it gently. Bone-in meat is essential because the bones release collagen as they braise, giving the sauce a rich, silky body that boneless cuts simply cannot provide. Serve this over plain white rice or with roti to soak up the sauce. Coconut milk ties everything together with a subtle sweetness that rounds out the spices. Like most braises, this tastes even better the next day, so it is a strong make-ahead option for feeding a group.

Marinating the Goat

Combine the Jamaican curry powder, allspice, cumin, minced garlic, grated ginger, chopped green onions, salt, and pepper in a large bowl. Add the bone-in goat pieces and toss until every piece is evenly coated with the spice mixture. Cover and refrigerate for at least two hours, but overnight is better. The marinade tenderizes the meat and builds flavor from the inside out. Don’t skip this step or rush it.

Searing and Braising

Heat the oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the marinated goat pieces until browned on all sides, about five minutes per batch. Remove the goat and set it aside. Add the diced onion to the pot and cook for four minutes until softened. Return the goat along with any accumulated juices. Add the whole Scotch bonnet pepper, thyme sprigs, chicken broth, and coconut milk. Bring to a boil, then reduce to a low simmer. Cover and cook for one hour and thirty minutes, stirring occasionally. The liquid should barely bubble.

Adding Potatoes and Finishing

After ninety minutes, add the cubed potatoes to the pot. Continue cooking covered for another thirty minutes until the potatoes are tender and the goat is falling off the bone. Remove the Scotch bonnet pepper and thyme sprigs. Stir in the lime juice and taste for seasoning. If the sauce is too thin, simmer uncovered for ten minutes to reduce and thicken. The finished sauce should be rich, thick, and coat the back of a spoon.

Frequently Asked Questions

Can I use lamb instead of goat?

Lamb shoulder is the usual stand-in and behaves much the same, though it is fattier and cooks faster, so start checking it at two hours. Either way use bone-in: the bones give the sauce a body that boneless meat cannot.

What if I can’t find Jamaican curry powder?

Jamaican curry powder is different from Indian curry powder. It has more turmeric and allspice. Look for it at Caribbean grocery stores or order it online. Indian curry powder will work in a pinch, but the flavor will be different.

How spicy is this dish?

Keeping the Scotch bonnet whole adds flavor without overwhelming heat. If you pierce it or chop it, the dish becomes noticeably spicier. Remove it early if you want less heat.

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About the Author

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur and the founder of Honest Cooking & Travel Magazine. His writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia or Spain.