Sep 08 2026
Restaurants›Pimento Jamaican Kitchen & Rum Bar›Curried Goat Recipe

Curried Goat Recipe

Inspired by Pimento Jamaican Kitchen & Rum Bar
Time3h 20m
Serves4

Make Curried Goat Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Goat & Marinade

Curry Spice Paste

Braising Liquid & Vegetables

Finishing & Garnish

Method

Goat & Marinade

  1. 1

    Trim and marinate

    Pat goat pieces dry with paper towels. In a large bowl combine yogurt, lime juice, minced garlic, grated ginger, turmeric, and 1.5 tsp salt. Add goat pieces and toss to coat thoroughly. Cover and refrigerate for at least 4 hours or preferably overnight to tenderize and infuse flavor.

Curry Spice Paste

  1. 2

    Prepare aromatics

    Remove marinated goat from refrigerator 30 minutes before cooking to come toward room temperature. Finely chop the onion and mince the hot pepper if using; keep seeds if you want more heat, remove for milder curry.

  2. 3

    Cook spices and onion

    Heat 3 tablespoons oil or ghee in a large heavy-bottomed Dutch oven or deep skillet over medium heat. Add the chopped onion and a pinch of salt; sauté until translucent and golden, about 6–8 minutes. Add the minced pepper and continue to cook 1–2 minutes.

  3. 4

    Bloom spices

    Stir in ground coriander, ground cumin, curry powder, allspice, paprika, and black pepper. Cook, stirring constantly, 1 minute to bloom the spices. Add tomato paste and cook another 2 minutes, stirring, until it darkens slightly and coats the onions.

Braising Liquid & Vegetables

  1. 5

    Brown the goat (optional but recommended)

    Increase heat to medium-high. Remove goat from marinade, letting excess yogurt drip off (reserve any remaining marinade). Working in batches if needed, add goat pieces to the pot and brown on all sides, about 4–6 minutes per batch. Transfer browned pieces to a plate.

  2. 6

    Deglaze and combine

    With the pot over medium heat, pour in about 1/2 cup of the broth and use a wooden spoon to scrape up browned bits from the bottom (deglaze). Add the canned diced tomatoes with their juices, the remaining broth, reserved marinade (if any), bay leaves, and the 1 tsp salt. Stir to combine.

  3. 7

    Simmer to tender

    Return all browned goat pieces to the pot and bring to a gentle simmer. Reduce heat to low, cover partially, and braise gently until goat is very tender and easily pierced with a fork, about 1.75 to 2.5 hours depending on cut and age. Stir occasionally and check liquid level; add up to 1/2 cup water or broth if it reduces too quickly.

  4. 8

    Add vegetables

    About 35–45 minutes before the end of cooking (when goat is nearly tender), add the cubed potatoes and carrots to the pot so they cook through without disintegrating. Continue simmering until vegetables are tender and sauce has thickened slightly.

Finishing & Garnish

  1. 9

    Adjust seasoning and finish

    When goat is tender, taste the curry and adjust seasoning with more salt if needed and black pepper to taste. Remove and discard bay leaves. If you used a whole scotch bonnet for aroma, remove it now (do not burst it unless you want extra heat). Stir in fresh thyme sprigs and simmer 2–3 minutes to release aroma.

  2. 10

    Rest and garnish

    Turn off the heat and let the curry rest 10 minutes to allow flavors to meld. Stir in chopped cilantro or parsley if using. Serve hot with lime wedges on the side.

  3. 11

    Serving suggestions

    Serve curried goat over steamed rice, with roti, ground provisions (yams, breadfruit) or with fried plantains. Offer extra hot pepper or chutney at the table.

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