Jamaican Curry Goat

Name: Jamaican Curry Goat
Cuisine: Jamaican
Ingredients: 3 Lbs Goat Meat; 2.5 tbsp Jamaican Curry Powder; 1/2 tsp Ground Ginger; 1/2 tsp All-purpose Seasoning; 1/4 tsp Allspice; 1 chopped Onion; 6 cloves sliced Garlic; 3 sprigs Thyme; 2 tablespoons Oil; 1 1/4 cup Water; 1 Scotch Bonnet; 1 large Russet Potato; To taste Salt; To taste Pepper

Goat Jamaican

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Jamaican Curry Goat is a Jamaican classic for good reason — goat meat does most of the work, and the method is rewarding enough for a weeknight. It sits firmly in the Jamaican tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.

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Jamaican Curry Goat — Goat recipe, Jamaican cuisine — Jamaican Curry Goat · Jamaican

Level Hard

Ingredients

3 lb Goat Meat
2 ½ tbsp Jamaican Curry Powder
½ tsp Chopped Ginger
½ tsp All-purpose Seasoning
¼ tsp Allspice
1 Chopped Onion
6 clove Garlic
3 sprig Thyme
2 tbsp Oil
1 ¼ cup Water
1 Scotch Bonnet
1 large Russet Potato
Salt
To taste Pepper

Method

6QT Pressure cooker
Rinse goat meat with vinegar and water.
Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight.
Remove onion and garlic from goat and set aside.
Set an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté.
Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure.
Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.

Tips for the best Jamaican Curry Goat

Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Read the whole method before you start and measure out the 14 ingredients first — it keeps the pace relaxed once the heat is on.

Variations

Fusion twist: keep the method but swap the spices for your own favourites — the Jamaican base takes well to it.
Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.

Serving ideas

Pairs well with a simple salad and a glass of something cold.

Storage

Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.

Frequently asked questions

Can I make Jamaican Curry Goat ahead of time?

You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.

What can I substitute for goat meat?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Is this Jamaican Curry Goat recipe hard to make?

It is rated hard: 14 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.

Recipe data via TheMealDB — source