Name: Jamaican Curry Goat
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Ingredients: 3 lbs bone-in goat shoulder or leg, cut into 2-inch pieces; 3 tablespoons Jamaican curry powder; 1 teaspoon ground allspice; 1 teaspoon ground cumin; 1 Scotch bonnet pepper, whole; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 4 green onions, chopped; 2 tablespoons vegetable oil; 1 large yellow onion, diced; 2 medium russet potatoes, peeled and cubed; 2 sprigs fresh thyme; 2 cups chicken broth; 1 can (14 ounces) coconut milk; 2 tablespoons fresh lime juice; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper

Description

Jamaican curry goat is one of the Caribbean’s greatest braises. Chunks of bone-in meat marinated in Jamaican curry powder, allspice, and Scotch bonnet pepper, then slow-braised until the sauce is thick and golden and the meat pulls clean from the bone. It is a dish that demands patience and rewards it generously.

Ingredients

Units

3 lbs bone-in goat shoulder or leg, cut into 2-inch pieces
3 tablespoons Jamaican curry powder
1 teaspoon ground allspice
1 teaspoon ground cumin
1 Scotch bonnet pepper, whole
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 green onions, chopped
2 tablespoons vegetable oil
1 large yellow onion, diced
2 medium russet potatoes, peeled and cubed
2 sprigs fresh thyme
2 cups chicken broth
1 can (14 ounces) coconut milk
2 tablespoons fresh lime juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

Season the goat with curry powder, allspice, cumin, garlic, ginger, green onions, salt, and pepper. Toss to coat evenly. Marinate refrigerated for at least 2 hours, ideally overnight.
Heat oil in a large Dutch oven over medium-high heat. Sear the goat in batches until browned on all sides, about 5 minutes per batch. Remove and set aside.
Add diced onion to the pot and cook 4 minutes. Return the goat and any juices. Add the whole Scotch bonnet, thyme, broth, and coconut milk.
Bring to a boil, then reduce to a low simmer. Cover and cook 1 hour and 30 minutes, stirring occasionally.
Add potatoes and continue cooking 30 minutes until the potatoes are tender and the goat is falling off the bone.
Remove the Scotch bonnet pepper. Stir in lime juice and adjust seasoning. The sauce should be thick and rich — if it is too thin, simmer uncovered for 10 minutes.
Serve over steamed white rice.

Notes

Jamaican curry powder is different from Indian curry powder — it is heavier on turmeric and allspice. Look for it at Caribbean grocery stores or order online.
Keep the Scotch bonnet whole if you want flavor without overwhelming heat. Piercing or chopping it releases significantly more capsaicin into the braise.
Bone-in goat shoulder is essential. The bones add body to the sauce and the connective tissue breaks down into gelatin that makes the braising liquid silky.

Prep Time: 20 minutes
Cook Time: 165 minutes

Nutrition

Serving Size: 1 serving
Calories: 415
Sugar: 4
Sodium: 760
Fat: 22 g
Carbohydrates: 16 g
Fiber: 3
Protein: 33 g
Cholesterol: 115