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–+ servings
Ainseanlea @ The Stush Kitchen

Jamaican Curry Goat

5 from 5 votes
One of Jamaica's most beloved dishes - herb marinated protein braised with a medley of vegetables and tender to the bone
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Cook Time 2 hours 30 minutes
Marinating time 2 hours
Total Time 4 hours 30 minutes
Servings: 6 people
Course: dinner, lunch
Cuisine: Caribbean, Jamaican
Ingredients Equipment Method

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
  • 10 sprigs fresh thyme
  • 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

Equipment

Method
 

  1. 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.
  2. In a dutch oven over medium high heat, sear goat until browned on all sides.
  3. Add allspice berries, thyme, 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.
  4. 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.
  5. Turn off heat then add chopped green onions (if using) and serve over rice or with roti!
  6. Store in an airtight container in the refrigerator for up to 3 days and reheat when desired.

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