For an even more intense flavor, consider using goat broth instead of vegetable broth. Scotch bonnet peppers are traditionally used in Jamaican curried goat. If you can find them and enjoy the heat, substitute them for the jalapeños. Serve this dish with rice and peas (coconut rice and kidney beans) for a truly authentic Jamaican experience. A splash of dark rum added during the last 15 minutes of simmering can add a delicious depth of flavor.
Jamaican Curried Goat
-
PREP TIME15 mins
-
COOK TIME1 hrs 45 mins
-
TOTAL TIME3 hrs
-
SERVING8 People
-
VIEWS22
Embark on a culinary journey to the heart of the Caribbean with this authentic Jamaican Curried Goat recipe. Tender goat meat, infused with a vibrant blend of spices and slow-cooked to perfection, delivers a symphony of flavors that dance on your palate. A truly unforgettable dish!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate20 g
-
Cholesterol53 mg
-
Fiber3 g
-
Protein22 g
-
Saturated Fat2 g
-
Sodium509 mg
-
Sugar4 g
-
Fat8 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs
In a large bowl, combine the goat meat, chile peppers, curry powder, garlic, salt, and black pepper. Ensure the meat is well coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to meld. (1 hour to overnight)
02
Step
11 mins
Remove the goat meat mixture from the bowl and pat it dry, reserving the flavorful marinade. Heat the vegetable oil in a heavy-bottomed stockpot or Dutch oven over medium-high heat. Working in batches, sear the goat meat on all sides until nicely browned. This step is crucial for developing rich, deep flavors. Transfer the browned goat to a plate. (5-6 minutes per batch)
03
Step
1 hrs
Add the chopped onion and celery to the stockpot. Cook and stir until the onion becomes translucent and begins to brown, releasing its sweet aroma. (4-6 minutes)
04
Step
40 mins
Return the goat meat to the stockpot, nestling it amongst the softened vegetables. Pour in the reserved marinade, vegetable broth, and add the bay leaf. Bring the mixture to a vigorous boil, then reduce the heat to low, cover the pot tightly, and gently simmer for 1 hour. This slow simmering process tenderizes the goat meat, making it incredibly succulent.
05
Step
1 mins
After 1 hour, stir in the potato chunks. Continue to simmer, covered, until both the potatoes and meat are fork-tender. (35-45 minutes)
06
StepRemove the stockpot from the heat. Skim off any excess surface fat for a cleaner, more refined sauce. Remove the bay leaf before serving.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Gustave Wintheiser
Jun 28, 2025I marinated the goat overnight, and it made a big difference in the flavor. Highly recommend!
Jan Barrowsrunolfsdottir
Jun 10, 2025Great recipe! I added a can of coconut milk at the end for extra creaminess.
Tate Thiel
Jun 5, 2025The directions were easy to follow, and the results were restaurant-quality. I will definitely be making this again.
Norene Gislason
Jun 4, 2025I've tried a few curried goat recipes, and this one is by far the best. The balance of spices is perfect.
Emilia Schuster
Jun 3, 2025This recipe is amazing! The goat was so tender and flavorful. I used Scotch bonnet peppers and it was the perfect amount of heat.
Florence Goodwin
May 30, 2025The goat was fall-off-the-bone tender. This is a keeper!
Allan Okon
May 15, 2025I found it was even better the next day after the flavors had a chance to meld.
Sammie Heidenreich
Apr 29, 2025I made this for a Caribbean-themed dinner party and it was a huge hit! Everyone raved about the curry flavor.
Violet Grant
Apr 8, 2025My family loved this curried goat! I adjusted the spice level for my kids and it was still delicious.