Jamaican Curry Goat (Also Works for Chicken)
Curry goat, goat curry or curried goat – no matter what it may be called in different regions one thing is constant – it’s delicious! Chunks of goat meat are marinated in herbs and spices (typically green seasoning along with curry powder) then braised with medley of vegetables and additional herbs for a flavorful meal with meat that’s tender to the bone – easily making this one of my favorite Jamaican dishes!
Although traditionally made with goat or chicken, this recipe can be used with almost any meat that can hold up to the hours-long braising process so even beef can be swapped in. Enjoy it over freshly cooked white rice (or rice and peas if you’re feeling fancy) and some slices of fried plantain or scoop it up with buttery roti!
tips for success:
- Be picky with your cuts of meat! I like to opt for meats that have some bone in the cut for added flavor but be careful because certain meats (like goat) tend to have very bony cuts which can make the eating experience unpleasant.
- Marinate marinate marinate. Not only does marinating the protein help to deepen flavors, it also functions as a tenderizer to give drool-worthy fall off the bone results!
- Use a vegetable stock (or chicken stock if making curry chicken) in stead of water. Swapping out water for a stock will reinforce the flavors in our curry and allow us to pack in even more flavor
- Pick a curry powder that’s not too turmeric forward. Not all curry blends are created equal – in fact curry is such a common way of preparing meat that every region’s final dish will taste different. For Jamaican curry I recommend using Betapac or Blue Mountain curry powder.
- Be patient. This recipe doesn’t require a lot of energy/effort but you will have to be patient. Let your protein braise undisturbed for at least an hour (or more for thicker proteins). Each time you open the lid heat will escape. Try to remove the lid only if you are concerned you will need to add more liquid.
- Add root vegetables in at the last minute. Once your protein is braised, add your potatoes and carrots then so that they’re not overcooked -these will only take 5 or so minutes to be done.
Curry is definitely one of Jamaica’s most beloved dishes and for obvious reason – its easy to make and big on flavor and easily impresses guests whether you’re planning an informal family get together or a more formal dinner party!
Equipment
- 1 dutch oven
Ingredients
- 2 lbs goat meat, cut in chunks or protein of choice
- 1/2 cup all-purpose green seasoning
- 4 TBSP curry powder
- 2 1/2 cups vegetable stock or corresponding stock based on protein choice
- 1 small white potato cut in chunks
- 2-3 medium carrots cut in chunks
- 1/2 medium yellow onion sliced
- 2 tsp whole allspice berries
- 2 TBSP tomato paste
- 1 scotch bonnet pepper or habanero pepper
- 2-3 TBSP oil for searing
- 2 stalks green onion, chopped optional
- salt to taste
Instructions
- Add goat (or protein of choice) to mixing bowl along with green seasoning and curry powder. Mix to cover goat pieces uniformly and allow to marinate at least 2 hours for best results or overnight if possible.
- In a dutch oven over medium high heat, sear goat until browned on all sides.
- Add allspice berries, onions, scotch bonnet pepper, tomato paste & vegetable stock to goat and allow to braise for 2-3 hours (or 30-45 minutes if making chicken). Liquid should just cover goat meat, add more stock (or water) if needed and check intermediately to ensure liquid does not dry out.
- Add salt to taste along with chunked white potato and carrots and allow to braise for additional 5-7 minutes until carrots and potatoes cooked.
- Turn off heat then add chopped green onions (if using) and serve over rice or with roti!
- Store in an airtight container in the refrigerator for up to 3 days and reheat when desired.
The curry chicken was very good. Given island vibes!
This is the real deal! Authentic flavor took me straight to the islands!
I had chicken in the recipe and it was delicious. Definitely, a comfortable dish on a chilly evening.
I felt Jamaican with this one ! Hehe. I used chicken and added a little kick, but the recipe was great. Made it for my family and couldn’t have enough for left overs! I love it !