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Curry Goat

Di BEST Jamaican Curry Goat Recipe! (by Roxy Chow Down)

Enjoy this authentic, delicious, and easy-to -follow Jamaican Curry Goat recipe that goes perfectly well with rice or roti and hits the spot, every time! Learn my secret technique to making Jamaican Curry Goat that's flavourful right to the bone, and stewed down with a rich, spicy, and nice curry gravy. You are sure to impress yourself and your loved ones when you follow my step-by-step curry goat recipe (with a detailed YouTube video attached). Happy Cooking, Bless up and enjoy it! Nuff Love, Roxy.
5 from 5 votes
Prep Time 10 mins
Cook Time 3 hrs
Course Dinner, Main Course, Main Dish
Cuisine Caribbean, Jamaican
Servings 7

Ingredients
  

  • 2 kg goat stew meat (bone-in) cut into 2-inch pieces. I like to use the shoulder cut.
  • 1 tbsp soya sauce msg-free

Dry seasoning

  • 3 tbsp curry powder
  • 2 tsp cumin powder
  • 2 tsp salt levelled or to taste
  • 1 tsp black pepper
  • 1 tsp fennel seeds optional
  • 1 tsp dried thyme leaves
  • 1 tsp allspice powder
  • 2 tsp onion powder unsalted
  • 2 tsp garlic powder unsalted
  • 2 tsp ginger powder
  • 2 tsp paprika optional

Fresh seasoning

  • 1 inch-thick ginger root crushed
  • ½ medium scotch bonnet pepper de-seeded, (to taste)
  • ½ small tomato diced (optional)
  • 1 medium white or yellow onion chopped
  • 6 cloves garlic crushed and chopped
  • ½ large bell pepper diced
  • 1 bunch thyme
  • 2 stalks scallion chopped
  • 8 - 10 pimento seeds

Gravy thickener

  • 1 medium irish potato diced
  • ½ cube chicken bouillon MSG free

Pre-Cook (To burn the curry)

  • 1 tbsp cooking oil
  • 1 tbsp curry powder for burning
  • 1 tsp butter optional

Instructions
 

  • In a large bowl, rinse the goat stew in vinegar, lime or lemon juice then drain completely.
  • Season the goat stew with soya sauce, salt, black pepper, curry powder, cumin powder, allspice, fennel seeds, pimento seeds, paprika, onion powder, garlic powder and ginger powder.
  • Prep (cut up) the fresh seasoning (onion, garlic, thyme, bell pepper, ginger root, scallion, scotch bonnet pepper, tomato) and separate the fresh seasoning into 2 equal parts.
  • Add half the portion of fresh seasoning to the goat stew and mix in well.
  • Set aside the second portion of fresh seasoning to use later in the cooking process.
  • Cover the seasoned goat stew and let it marinate in the refrigerator for 6 - 8 hours or move immediately to the next step.
  • Heat the cooking oil and butter on medium-low heat in a large skillet.
  • Immediately add 1 tbsp. of the curry powder and stir quickly and thoroughly for approximately 10 seconds.
  • Add the seasoned goat stew, stir for 30 seconds, cover the pot and let it cook on medium heat for 3 minutes.
  • Next, add enough warm water to cover the goat stew. Cover the pot and let cook on high heat for 2 ½ to 3 hours.
  • Remember to check and stir the pot every 10 minutes, ensuring the water doesn’t dry out too much.
  • Each time your water runs low, add more boiling water to completely cover the goat stew until the meat is cooked.
  • After approximately 2 ¾ hours, test a small piece of the goat stew to see if it has the desired texture (if it is tender enough for your liking).
  • When the goat meat is completely soft/cooked, add the chopped irish potatoes, the second portion of fresh seasoning and 2 cups water. Cover and cook on medium-high heat for a further 8 -10 minutes.
  • Taste the gravy. If it needs more flavour or salt, add the half cube of chicken bouillon.
  • Reduce heat to medium, stir the pot, then cover it. Cook the curry goat for another 5 minutes. leave it uncovered to allow the gravy to thicken (approximately 5 minutes).
  • After 5 minutes, stir the pot and check the consistency of the gravy. If the gravy is too thin, uncover the pot and allow it to thicken.
  • When the gravy has the desired consistency, turn the burner off, re-cover the pot, and allow the curry goat to soak up all the delicious flavours from the gravy! (3 minutes)
  • Serve hot with rice, roti or boiled ground provisions, then bless up and enjoy it!
  • Please remember to come back to leave a 5-STAR rating and a review, to show how much you enjoyed this recipe and give me some love and support! Thanks in advance :)
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