Jamaican Curry Goat Recipe

Jamaican curry goat is a delicious, spicy, simple slow-cooked curry with a huge flavour thanks to roughly cut, on the bone, goat or mutton.

Course Main Course

Cuisine Anglo Jamaican

Keyword curry goat, jamaican curry, jamaican curry goat, jamaican mutton curry

Prep Time 10

Cook Time 2 45

Additional Time 8

Total Time 10 55

Servings Servings

Calories 773kcal

Cut the onion in half, peel it and then cut it into a 1cm (just under ½") dice.
Shred the spring onions as finely as you can.
Peel and roughly chop the garlic cloves.
Peel and grate the ginger.
Chop the Scotch Bonnet chilli pepper as finely as you can.
Place the goat in a bowl and add the onion, spring onion, garlic, ginger, chilli pepper, two tablespoons of the curry powder, allspice, white pepper and lime juice, then give everything a stir and allow it to marinate for as long as you can. Upto 24 hours!
Heat a 24cm or 10" heavy-based saucepan over a medium-high heat and add the oil. Throw in the remaining curry powder and give it a quick stir to toast.
Add the marinated goat and onion mix. Cook until the goat is nicely coloured.
Pour over the water using just enough to cover the meat, add the stock powder, salt and fresh thyme, give everything a stir and bring it to a boil, then reduce the heat to very low, add a lid and cook for 2 hours.
After the curry has had 2 hours cooking, peel the potatoes and cut them into a 30-35mm or 1¼-1½" dice and stir them into the curry. You should also have a taste now and add more salt if required.
Increase the heat to medium and cook for another 45 minutes or until the potatoes are cooked through and the curry has thickened a little.