Jamaican Curry Goat

Learn how to make the some tasty boneless curry goat that is so tender and just melts in your mouth with every bite.

Course Main Entree

Cuisine Jamaican

Prep Time 20

Cook Time 3

Total Time 3 20

Servings people

Calories 381kcal

Author Charla

2-3 lb goat meat thoroughly washed and blotted dry (I'm using boneless meat)
3 tablespoon curry powder see notes for my homemade version
1 medium onion chopped
3 garlic minced
1 teaspoon ginger minced
1 teaspoon black pepper
1 teaspoon all purpose seasoning see notes for homemade version
8-6 sprigs of thyme
1 scotch bonnet
1 large potato chopped into small pieces. Irish but I prefer Caribbean sweet potato
½ teaspoon pink salt or more to taste see notes
hot water see recipe and notes
3 tablespoon olive oil or coconut oil works too

Place the washed/dried goat meat into a large bowl.
Proceed to season the meat with the curry powder, black pepper, ginger, all purpose seasoning, onion, garlic and pink salt (if using).
Work the seasoning into the goat meat (using your hands or a spoon) to thoroughly coat each piece of meat.
Wrap the bowl and allow the seasoning to infuse for several hours or overnight.
On medium heat add the oil to a dutch pot/oven then sprinkle in 1 teaspoon of curry powder and proceed to "cook the curry" for about one minute.
Add the goat meat and sear the meat (this will take about 10-15 minutes) during this time you will notice the meat begin to extract its own juices.
Add the scotch bonnet, thyme and pour in enough hot water to cover the meat (roughly 2 cups or more) and bring to a rolling boil.
Cover the pot and reduce the heat to low and simmer for 2 ½ -3 hours, stirring frequency and check liquid levels adding more hot water if needed (at ½ cup at a time) .
Do a taste test towards the end of the cooking time and adjust seasoning/salt levels further if needed.
Stir in the potatoes 15 minutes before the cooking time is done, discard the thyme stems and serve.

If you are using my homemade Curry Powder and All Purpose Seasoning then take into account that you may not need to add a lot of salt. It's best to do a test taste towards the end of cooking and adjust accordingly.
When adding water make sure you are using HOT water, you want the temperate to be consistent. Cold water will compromise the texture of your meat.
Feel free to use Mutton Stock in place of water.
Use whatever part of the goat that you prefer (bone or boneless).
Goat meat is readily available in neighbourhoods that have a high black/African population you won't find it in commercial supermarkets.
Make sure the meat is washed thoroughly as per Caribbean custom (lime/lemon/salt with vinegar) and completely dried before seasoning.
For best results, marinate the meat overnight.
Do not prick/burst the scotch bonnet, add it whole or you will end up with a extra spicy curry.