Curry Goat Recipe

Prep and season

Pat goat pieces dry with paper towels. In a large bowl, combine goat, salt, black pepper and 2 tablespoons Jamaican curry powder. Massage seasoning into the meat, then cover and refrigerate for at least 1 hour, ideally overnight for best flavor.

Coat

Remove the marinated goat from the fridge. Toss the meat with the all-purpose flour and the remaining 1 tablespoon curry powder until pieces are lightly coated; shake off excess flour. This helps thicken the sauce and gives a good color.

Brown the meat

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil. When hot, brown the goat in batches (avoid crowding) for about 3-4 minutes per side until a deep golden color forms. Transfer browned pieces to a plate and set aside.

Sauté aromatics

Lower heat to medium. Add the diced onion to the pot and sauté for 3-4 minutes until translucent. Add the minced garlic, grated ginger, chopped scotch bonnet, and chopped green onions; cook 1-2 minutes until fragrant.

Build the curry

Return the browned goat and any accumulated juices to the pot. Add the thyme sprigs and crushed pimento berries (if using). Stir in the beef or goat stock (or water) to deglaze the pot, scraping up browned bits from the bottom. Add the brown sugar, soy sauce, and lime juice. Bring the liquid to a gentle boil.

Simmer low and slow

Reduce heat to low, cover the pot partially with a lid (leave a small gap for steam to escape), and simmer gently for 1.5 to 2 hours, stirring every 20-30 minutes. If using potatoes, add them after 45 minutes so they cook through but do not disintegrate. If the sauce reduces too much before the meat is tender, add up to 1 cup extra stock or water as needed.

Finish and adjust seasoning

When goat is fork-tender and sauce has thickened to a coating consistency, remove thyme sprigs and pimento berries. Taste and adjust seasoning with additional salt, pepper or a pinch more curry powder if desired. Stir in chopped green onions and cilantro/parsley if using. Let rest 5 minutes before serving.

If you don't have prepared rice & peas, make a simple version: cook 2 cups long-grain rice with 1 cup coconut milk, 1 cup water (or split 1 cup canned kidney beans/pigeon peas with their liquid + water to equal 2 cups), 1/2 tsp salt, and a few thyme leaves. Bring to a boil, reduce to low, cover and simmer 18-20 minutes until rice is tender. Fluff with fork and stir in chopped cilantro if desired.

Spoon rice & peas onto plates, ladle curry goat over the rice, garnish with extra chopped green onions or cilantro, and serve hot.