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Curry Goat Recipe

Name: Jerks of the Caribbeans Curry Goat Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 lbs goat meat (bone-in, shoulder/leg), cut into 1½–2-inch pieces; 2 tbs fresh lime juice or white vinegar; 1.5 tsp kosher salt; 0.5 tsp black pepper, ground; 6 pcs garlic cloves, minced; 1 tbs fresh ginger, minced; 4 pcs green onions (scallions), chopped (white and light green); 1 tsp allspice (pimento) berries or ground allspice; 2 tbs thyme, fresh leaves (or 1 tsp dried); 1 pcs scotch bonnet or habanero pepper, whole (leave stem intact) or seeded and chopped; 3 tbs curry powder (Jamaican-style preferred); 0.5 tsp ground turmeric; 1 tsp ground cumin; 0.5 tsp ground coriander; 1 tsp paprika (sweet or smoked); 3 tbs vegetable oil or canola oil; 1 pcs onion, medium, diced; 0.5 pcs red bell pepper, seeded and diced; 1 pcs tomato, medium, chopped (or 0.5 cup canned crushed tomato); 3 cups beef or chicken stock; 0.5 cups water (if needed); 0.5 cups green peas (optional); 2 pcs potatoes, medium, peeled and cut into large chunks (optional); 1 tsp brown sugar (optional, balances acidity); 1 tsp salt, to taste; 0.25 tsp black pepper, to taste; 2 tbs fresh cilantro or parsley, chopped; 4 pcs lime wedges, for serving

Inspired by Jerks of the Caribbean

Time3h

Serves4

Make Curry Goat Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Goat and Marinade

2 lbs goat meat (bone-in, shoulder/leg), cut into 1½–2-inch pieces

2 tbs fresh lime juice or white vinegar

1 1/2 tsp kosher salt

1/2 tsp black pepper, ground

6 pcs Garlic cloves, minced

1 tbs fresh ginger, minced

4 pcs green onions (scallions), chopped (white and light green)

1 tsp allspice (pimento) berries or ground allspice

2 tbs thyme, fresh leaves (or 1 tsp dried)

1 pcs scotch bonnet or habanero pepper, whole (leave stem intact) or seeded and chopped

Spice Blend

3 tbs curry powder (Jamaican-style preferred)

1/2 tsp Ground turmeric

1 tsp Ground cumin

1/2 tsp Ground coriander

1 tsp paprika (sweet or smoked)

Cooking Aromatics & Liquids

3 tbs vegetable oil or canola oil

1 pcs onion, medium, diced

1/2 pcs red bell pepper, seeded and diced

1 pcs tomato, medium, chopped (or 0.5 cup canned crushed tomato)

3 cups beef or chicken stock

1/2 cups water (if needed)

1/2 cups green peas (optional)

2 pcs potatoes, medium, peeled and cut into large chunks (optional)

Finishing & Garnish

1 tsp brown sugar (optional, balances acidity)

1 tsp salt, to taste

1/4 tsp black pepper, to taste

2 tbs fresh cilantro or parsley, chopped

4 pcs lime wedges, for serving

Method

Goat and Marinade

Trim and Clean

Rinse goat pieces and pat dry with paper towels. Trim excess fat if desired. Place in a large bowl.

Add lime juice or vinegar, kosher salt, black pepper, minced garlic, minced ginger, chopped green onions (reserve a little for garnish), allspice, thyme, and whole scotch bonnet pepper. Massage the marinade into the meat to coat evenly.

Cover and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse flavor.

Spice Blend

Combine curry powder, ground turmeric, cumin, coriander, and paprika in a small bowl. Stir to blend. Set aside.

Cooking Aromatics & Liquids

Brown the Meat

Remove goat from marinade and let excess marinade drip off (reserve marinade juices). Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches if necessary, brown goat pieces on all sides (about 4–6 minutes per batch) until well caramelized. Transfer browned pieces to a plate and set aside.

Sauté Aromatics

Reduce heat to medium. Add a bit more oil if the pot is dry. Add diced onion and red bell pepper and sauté until softened, 4–5 minutes. Add chopped tomato and cook 2–3 minutes until it breaks down.

Stir in the prepared spice blend and cook for 1–2 minutes to toast the spices and remove raw flavor. Add reserved marinade juices and stir to deglaze the pot, scraping up fond from the bottom.

Return browned goat pieces to the pot. Pour in beef or chicken stock to barely cover the meat (about 3 cups). If needed, add up to 1/2 cup water to reach desired level. Bring to a gentle simmer.

Reduce heat to low, cover partially with a lid (leave a small gap for steam to escape), and simmer gently until goat is fork-tender, 1.5–2 hours. Stir occasionally and skim any foam or excess fat from the surface.

Add Vegetables (optional)

If using potatoes, add potato chunks about 30–40 minutes before the end of cooking so they become tender but not mushy. Add green peas during the last 10 minutes to heat through.

Finishing & Garnish

Once meat is tender and sauce has reduced to a thick, stew-like consistency, taste and adjust seasoning with additional salt, black pepper, and brown sugar if desired to balance acidity.

Remove and discard the whole scotch bonnet pepper (if left whole) to avoid excessive heat, or mince a little if you want more spice. Stir in chopped cilantro or parsley.

Squeeze a little fresh lime juice over the curry goat just before serving for brightness. Serve hot with rice and peas, plain rice, roti, or fried dumplings. Garnish with reserved green onions and lime wedges.