Jamaican Goat Curry Recipe

Jamaican Goat Curry Recipe

  • 3 pounds bone-in goat meat, cubed
  • 1/2 cup white vinegar
  • 1 large onion, chopped
  • 1/2 cup Jamaican curry powder, divided
  • 2 Scotch bonnet peppers, seeded and chopped
  • 3 cloves garlic, chopped
  • 6 allspice berries (pimento seeds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 sprigs fresh thyme, leaves stripped
  • 2 tablespoons vegetable oil
  • 2 large potatoes, diced (optional)
  • 2 carrots, diced (optional)
  • water to cover
  1. Combine goat meat and vinegar in a large bowl; cover with water. Let stand, about 5 minutes. Drain, massaging the meat.
  2. Mix onion, 6 tablespoons curry powder, Scotch bonnet peppers, garlic, allspice berries, salt, pepper, and thyme together in a bowl to make a spice rub. Rub into goat meat until coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
  3. Scrape spice rub off the goat meat, reserving it in a bowl.
  4. Heat oil in a large saucepan over high heat. Add remaining 2 tablespoons curry powder; stir until dark and fragrant, about 1 minute. Add goat meat; cook until browned, 1 to 2 minutes per side.
  5. Stir reserved spice rub, potatoes, and carrots into the saucepan. Pour in enough water to cover. Bring to a boil; reduce heat to medium-low and simmer, covered, adding more water as needed, until goat meat is tender, 1 1/2 to 2 hours. Discard allspice berries. Season with salt and pepper.
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