Curry Goat
Bone-in goat seared directly in curry powder toasted first in hot oil to bloom its spices, then slow-stewed for hours until fall-off-the-bone tender. Brought to Jamaica by roughly 36,000 Indian indentured laborers after the 1834 abolition of slavery, the island adapted the spice blend into a distinct Jamaican curry powder, often including allspice, unlike Indian blends, and paired it with goat, a common and affordable local meat, making it a defining celebratory dish today.
Meat
Ingredients
- 3 lb bone-in goat meat, cubed
- 3 tbsp Jamaican curry powder
- 1 onion, chopped
- 4 scallions
- 4 cloves garlic
- 1-inch piece ginger, grated
- 1 scotch bonnet pepper, whole
- 2 sprigs thyme
- 2 potatoes, cubed
- 2 tbsp vegetable oil
- 2 cups water or stock
- Salt and black pepper, to taste
Steps
- Marinate the goat overnight with 2 tbsp curry powder, garlic, ginger, scallion, thyme, and salt.
- Heat the oil, add the remaining curry powder, and fry 30 seconds until fragrant.
- Add the marinated goat and sear on all sides until the curry powder coats the meat and browns.
- Add the onion, whole scotch bonnet, and water or stock, and bring to a boil, then cover and simmer 1.5-2 hours until tender.
- Add the potatoes in the last 20-25 minutes, and cook until soft and the gravy thickens.
- Remove the scotch bonnet, adjust salt, and serve with white rice or roti.