Dinner ·
Soup and curry ·
This Jamaican Goat Curry is bold, rich, and worth the wait. The goat’s slow-cooked until tender in a punchy mix of spices, thyme, Scotch bonnets, and allspice. Serve it up with rice and peas.
Category
Dinner
Servings
4
Prep time
1 hour 20 minutes
Cook time
3 hours 20 minutes
This Jamaican Goat Curry is bold, rich, and worth the wait. The goat’s slow-cooked until tender in a punchy mix of spices, thyme, Scotch bonnets, and allspice. Serve it up with rice and peas.
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 pimento (allspice)
- 1 tsp chilli powder
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- 1kg goat shoulder, bone in, cut into chunks
- 2 spring onions, finely chopped
- 6 cloves garlic, finely grated
- 4cm piece fresh ginger, finely grated
- 1 scotch bonnet chilli, finely chopped
- juice of 2 limes
- 2 tbsp coconut oil
- jamaican curry powder (from above)
- 1 white onion, finely chopped
- 1 scotch bonnet chilli (optional), sliced
- 500ml (2 cups) water
- sliced spring onion, to garnish
Jamaican Curry Powder
Curry
Directions
Step 1: Make the curry powder
Combine all the spices for the curry powder in a medium bowl and mix well. Set aside.
Step 2: Marinate the goat
Place the goat in a large bowl, along with the spring onions, garlic, ginger and chilli. Mix through, then squeeze over the lime juice and stir through 1 tablespoon of the curry powder you just made.
- Mix the goat well through the marinade, then cover and refrigerate for 1½ - 3 hours.
Cook
Heat the coconut oil in a heavy based saucepan over medium heat. Add 3 tablespoons of the curry powder and cook to bloom, stirring constantly, until fragrant.
- Stir in the onion and cook for a few minutes until soft. Add the scotch bonnet, if using.
- Add the goat to the saucepan and mix through the onion and spice mixture. Cover with a tight fitting lid, reduce the heat to medium low and cook for 10 minutes.
- Uncover and stir the goat well, then pour in the water. Stir until well incorporated, then place the lid back on and cook on low heat for 3 hours, until fall apart tender.
Finish and serve
Uncover the saucepan and stir in the remaining curry powder. Remove from the heat and taste for seasoning.
Serve curry on some steamed rice or with Rice and Peas. Garnish with some extra sliced spring onions.
Recipe notes
Cook support
Don’t cook the spices over too high a heat when blooming them as they can burn easily and become bitter rather than aromatic.
Adding some of the raw curry powder at the end will intensify and boost the flavours of the curry before serving.
Sourcing
Goat shoulder can be sourced from a good quality butcher, and you can ask them to cut it into chunks for you to save you the hassle with the bone.
Substitutions
If you can’t find scotch bonnet, you can use habanero chillies as a substitute.
Storage
Any leftovers can be stored in an airtight container and refrigerated for up to 5 days.
Serving ideas
I chose to serve this with Rice and Peas, but you could choose some steamed rice and flat bread with some greens or salad on the side
