Caribbean🥩 Meat

Jamaican Goat Curry

Name: Jamaican Goat Curry
Total time: 3 h 45 min
Cuisine: Caribbean
Ingredients: 1½ tbsp ground turmeric; 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tsp yellow mustard powder; 1 tsp ground ginger; 1 tbsp ground allspice (pimento); 1 tsp chilli powder; ½ tsp ground cinnamon; ½ tsp ground black pepper; 1 kg goat shoulder, bone in, cut into chunks; 2 spring onion, finely chopped; 6 garlic cloves, finely grated; 4 cm fresh ginger, finely grated; 1 scotch bonnet chilli, finely chopped; 2 lime juice; 2 tbsp coconut oil; 1 white onion, finely chopped; 1 scotch bonnet chilli, sliced; 500 ml water; ~2 tbsp spring onion, sliced

⏱ 225 min

A traditional Jamaican goat curry made with a homemade curry powder blend featuring warm spices like turmeric and allspice. The goat is marinated in a flavorful mix of aromatics before being slowly braised until tender. Served with rice and peas.

Adapted from a video by Andy Cooks

Don't Use Spice Until You Watch This Video

Watch on YouTube

Ingredients

ground turmeric1½ tbsp
ground coriander1 tbsp
ground cumin1 tbsp
yellow mustard powder2 tsp
ground ginger1 tsp
ground allspice (pimento)1 tbsp
chilli powder1 tsp
ground cinnamon½ tsp
ground black pepper½ tsp
goat shoulder, bone in, cut into chunks1 kg
spring onion, finely chopped

Steps

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1
Make the curry powder by combining all the dry spices (turmeric, coriander, cumin, mustard powder, ginger, allspice, chilli powder, cinnamon, and black pepper) in a bowl and mixing well. Set aside.
2
In a large bowl, combine the goat chunks with the spring onions, grated garlic, grated ginger, and finely chopped scotch bonnet chilli. Squeeze lime juice over the mixture and stir in 1 tablespoon of the curry powder. Mix well to coat evenly.
3
Cover the bowl and refrigerate the marinated goat for 1.5 to 3 hours.
4
Heat the coconut oil in a large, heavy-based saucepan over medium heat until hot but not smoking. Add 3 tablespoons of the curry powder and stir constantly until fragrant, blooming the spices in the oil for about 1-2 minutes.
5
Add the chopped white onion and cook for a few minutes until soft. If using the optional sliced scotch bonnet, add it now.
6
Add the marinated goat to the saucepan with all its marinade, stirring well to coat with the spiced onion mixture. Cover with a tight-fitting lid, reduce heat to medium-low, and cook for 10 minutes.
7
Uncover and stir the goat well, then pour in the water and stir to combine. Cover again with the lid and reduce heat to low. Simmer for approximately 3 hours until the meat is extremely tender and falls apart easily.
8
Uncover the saucepan and stir in the remaining curry powder. Remove from heat and taste, adjusting seasoning as needed.
9
Serve the curry over steamed rice or with rice and peas. Garnish with sliced spring onions.

Jamaican Goat Curry

Ingredients

Steps

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