Jamaican Goat Curry is a fantastic meal enjoyed by many Jamaicans. It is simple to make and the ingredients are easy to find, so be sure to read on and give it a try. If you find it hard to find goat meat in your area, try visiting your local west Indies or Caribbean Grocery Store. Some African Grocery Store also have goat meat available; however is neither of these options work for you, you can always surf the net for online meat markets. I find that the meat markets that carry lamb meat, often carry goat meat as well (especially, the online stores).
What You Need For Marinating Your Goat Meat
2.5 lbs goat meat (cut into cubed)
2 tsp salt (I like to use Himalayan Pink Salt)
½ tsp black pepper
3 Tbsp Curry Powder
1 large onion (thin sliced rings)
I scotch bonnet pepper (seed removed)
4 cloves minced garlic
• Marinate goat meat overnight in the above seasonings.
• Next, brown your goat meat in oil
• Add about 2½ cups of water (I prefer fresh spring water) and let simmer down for 1 hour on medium low heat.
• Stir every 15 to 20 minutes to avoid burning.
Other Ingredients You Will Need
- ¼ cup coconut or vegetable oil (for browning meat)
- ½ cup of onion
- 2 large potatoes (Irish is fine)
- 1 large sprig of thyme
- ¼ cup fresh tomatoes diced (optional)
Add an additional 2cups of warm to hot warm – just don’t use cold water, you want to shorten your cooking time, not lengthen it.
At this point in your cooking, you can choose to remove the Scotch bonnet pepper or you can leave it in and serve to the spicy food lover in your family or to make your entire dish a bit spicier.
After 10 to 15 minutes of simmering, add in about a tablespoon of your favorite curry powder. This is totally optional and if you do not like tomatoes, you can totally skip this part. But often times, I like to add a 1/4 of a cup of freshly diced tomatoes.
Simmer on medium-low to low heat or 10 to 20 minutes or until thickened and meat is soft and tender, as in fall off the bone tender.
In about an half an hour at the most, your Jamaican goat curry should be ready to go. You can choose to serve it over steamed white rice but sometimes I prefer to serve it over boiled yellow yam or a combination of various yams.
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For Your Enjoyment Always,
Much Love from Continental Foodie!