Jamaican curry goat
155 min · 40 g protein · 463 cals / serving
Tender, falling-off-the-bone goat slow-simmered in a fragrant golden curry with thyme, allspice, garlic, ginger and a fruity kick of Scotch bonnet, with potatoes that soak up the gravy and thicken it. A Jamaican celebration dish, served with rice and a crisp salad of lettuce, tomato and cucumber.
Ingredients
Curry
- 2 1/2 lb bone-in goat goat, in 5 cm (2-inch) pieces, or lean lamb
- 3 tbsp curry powder, Jamaican curry powder if you have it
- 5 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 large onion, chopped
- 4 green onions, chopped
- 6 sprigs fresh thyme, leaves
- 1 tsp ground allspice
- 1/2 Scotch bonnet red chili pepper, seeded and minced, to taste
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp canola oil
- 3 3/4 cups water
- 14 oz gold potatoes, peeled, in chunks
To serve
- 2/3 cup jasmine rice
Salad
- 1 large heart romaine lettuce, shredded
- 2 large tomatoes, sliced
- 1 large cucumber, sliced
- 1 tbsp lime juice
Steps
- Rub the goat with the curry powder, garlic, ginger, onion, green onion, thyme, allspice, Scotch bonnet, salt and pepper. Cover and marinate at least 2 hours, or overnight in the fridge.
- Heat the oil in a heavy pot over medium-high heat. Scrape most of the seasoning off the meat (keep it), add the goat and brown it well, 8–10 minutes, stirring now and then. Add the reserved seasoning and cook 2 minutes, then pour in the water. Cover and simmer gently 1 1/2 hours, stirring now and then and adding water if it gets dry.
- Add the potatoes and simmer, partly covered, 30–40 minutes more, until the goat is very tender and pulling from the bone and the potatoes have started to break down and thicken the gravy.
- Meanwhile, cook the rice and toss the lettuce, tomato and cucumber with the lime juice and a pinch of salt. Serve the curry over the rice with the salad alongside.
Good to know
Where do I buy goat?
Caribbean, halal and many African butchers sell it already cut into bone-in pieces. Lean lamb shoulder or leg is the closest swap and cooks in about 1 1/4 hours; it is a little richer, at about 72 instead of 76.
Pressure cooker?
Brown the meat using the sauté setting, add the seasoning and 2 cups water and cook 35 minutes at high pressure. Release, add the potatoes and cook 5 minutes more.
Why so much curry powder?
Jamaican curry is all about the spice, and toasting it with the meat is what gives the deep golden colour. Jamaican curry powder is heavier on turmeric and allspice than Indian blends.
Alternative
Per
- Calories
- 67
- Protein
- (36%)
- 6 g
- Fat
- (16%)
- 1 g
- Carbohydrates
- (48%)
- 8 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 133 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1854 kcal goes into the pot and 3177 g of ingredients comes out as about 2750 g of food: 67 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.