Curry Goat
A flavorful, slow-cooked Jamaican curry featuring tender goat meat, aromatic spices, and Scotch bonnet peppers.
Origin & history
Curry goat was introduced to Jamaica by Indian indentured laborers in the 19th century. It has since become a staple of Jamaican celebrations and Sunday dinners.
Ingredients
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Main
Spice
Aromatics
The method
Step by step
- 01
Marinate
4 hrMarinate the goat meat with curry powder, garlic, thyme, and scallions for at least 4 hours, preferably overnight.
Marinating is crucial for tenderizing the meat.
- 02
Sear and Simmer
2 hrBrown the meat in a pot. Add water or stock, cover, and simmer until the meat is tender, adding more liquid as needed.
Use a pressure cooker to reduce time by half.
- 03
Finish
10 minAdd the whole Scotch bonnet pepper near the end. Simmer until the sauce thickens.
Serve with rice and peas.
Chef tips
- — Use bone-in meat for better flavor.
- — Don't rush the cooking process.
Common mistakes
- — Not marinating long enough
- — Using too little curry powder
Substitutions
- Goat → LambSimilar texture and fat content
Storage & serving
Store in the refrigerator for up to 3 days.
Serve hot with rice and peas.
Food safety
Ensure meat is cooked until tender and internal temperature reaches 165°F.
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