Introduction
Jamaican Curry Goat is a beloved dish that captures the essence of Caribbean cooking—bold, spicy, and full of depth. The tender, slow-cooked goat meat, infused with aromatic spices, is a dish that’s both comforting and exotic. Paired with fragrant coconut rice, this meal is a true celebration of Jamaican flavors. Whether you’re familiar with Caribbean cuisine or trying it for the first time, this detailed recipe will guide you through creating a truly authentic and unforgettable dish.
Ingredients
For the Curry Goat:
- 2 lbs of goat meat – Cut into bite-sized pieces, bone-in for added flavor.
- 2 tablespoons of Jamaican curry powder – Preferably a blend with turmeric, cumin, and allspice.
- 1 large onion – Finely chopped.
- 4 cloves of garlic – Minced.
- 1-inch piece of ginger – Grated.
- 2 scallions – Chopped.
- 1 Scotch bonnet pepper – Finely chopped (use with caution for desired heat level).
- 1 large tomato – Chopped.
- 2 tablespoons of fresh thyme leaves – Or 1 teaspoon dried thyme.
- 1 teaspoon of allspice berries – Crushed.
- 2 tablespoons of vegetable oil – For browning.
- 2 cups of water or beef broth – For simmering.
- 1 large potato – Peeled and diced.
- Salt and freshly ground black pepper – To taste.
- Juice of 1 lime – For cleaning the goat meat.
For the Coconut Rice:
- 2 cups of basmati rice – Rinsed and drained.
- 1 can (14 oz) of coconut milk – Full-fat for richness.
- 1 cup of water
- 1 small onion – Finely chopped.
- 1 clove of garlic – Minced.
- 1/2 teaspoon of salt
- 1 tablespoon of butter – Optional, for extra flavor.
- Fresh cilantro or parsley – For garnish.