Traditional Jamaican Goat Curry Recipe
With the many cultures around the world that enjoy goat, there’s no shortage of recipes for preparing it. This Jamaican goat curry recipe served with coconut rice and beans is one of the most celebrated recipes for preparing goat. Read on and I’ll explain how to make it.
Probably the most important part of the recipe in our mind, isn’t the specific blend of spices in Jamaican curry powder, the habaneros, or serving with the classic rice and beans cooked in coconut milk, it’s the cut of goat used, or rather, the lack of a “specific cut”.
How to Make Jamaican Goat Curry
Bone-in lamb and goat meat is the cut of meat traditionally used to make most curries and stews calling for goat. The reason is simple: cutting a goat up into small pieces is something anyone can can do, anywhere in the world, with little to no regard to their socio-economic class or purchasing power. Simply put, bone-in goat meat is the most efficient way to cook with many animals, especially small ruminants like lamb and goat.
The images below describe how to make the recipe.
Ethics and efficient meat processing techniques aside, this is a delicious curry from Chef Alan Bergo, scented with allspice and the fruity heat of habaneros. Make sure to serve it with the traditional rice and beans cooked in coconut milk.
This recipe is by chef Alan Bergo. A chef from Minnesota, Alan is a veteran of the culinary industry, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. Founder of the website Forager Chef, he’s best known as a respected authority on Midwestern foraging. Learn more about Alan and his hunt for mushrooms, wild and obscure foods at Forager Chef.
Looking to buy lamb and goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
More Lamb and Goat Curry Recipes
Traditional Jamaican Goat Curry Recipe
Equipment
- 1 dutch oven or slow cooker or instant pot
Ingredients
Meat
- 2 lbs Bone-in goat meat bone-in lamb can be substituted
Curry
- 2 small to medium-sized onions
- 3 tablespoons sweet curry
- 5 tablespoons freshly ground allspice
- 1 tablespoon roughly chopped ginger
- 2 habanero/scotch bonnet peppers seeds removed
- 1 tablespoon fresh chopped thyme
- 4 large cloves of garlic
- 2 tablespoons tomato paste
- 2 teaspoons kosher salt plus more to taste
- 3 lamb fat or coconut oil
- 1 large sweet potato about 12 oz, cut into 2 inch squares
- 4 cups goat, or other stock or water in a pinch
Coconut Rice and Beans
- 1 14 oz can coconut milk
- 2 cups goat broth, or water
- 1.5 tsp kosher salt
- 1 tsp chopped fresh thyme
- 1 bunch scallions, sliced
- 1 15 oz can pigeon peas or red beans, rinsed
- 2 cups long grain rice
Instructions
Curry Goat
- Wash the goat meat with cool water and pat the meat dry with paper towels.
- Combine the goat, salt, curry powder, allspice and thyme. Put the seasoned goat meat in the fridge overnight or for a few hours.
- The next day, rough chop the garlic, ginger, onion and habaneros, then pulse in a food processor and reserve, be careful not to touch the habaneros, or just use gloves. The onion mixture should be coarse, not too fine, not too large.
- Brown the goat pieces in a dutch oven in the fat, being careful not to burn the curry coating. When the meat is browned, add the onion mixture and cook for two minutes, then add the tomato paste, stock, cover and simmer on low heat for 2 hours or until the meat is just about fork tender.
- While the meat is cooking, peel the potatoes and cut into large pieces, add the potatoes to the pot and cook until tender. Double check the seasoning, adjust as needed and serve in bowls, with the coconut rice on the side, and a separate bowl for discarding bones.
Coconut Rice and Peas
- Toast the rice in a 350 F oven until golden brown, about 15 minutes.
- Mix the coconut milk with the stock and salt. You should have 4 cups. Adjust the amount of stock accordingly if you want to use another type of rice like basmati.
- Mix the rice and coconut milk mixture, thyme, onions and beans. Stir well and bring to a simmer.
- Turn the heat to low, cover and cook until the rice is tender and the water is absorbed, about 15 minutes. Serve with the goat curry.
Notes
- Traditionally, bone in goat meat is used here, but you could also use our stew meat.
- Some people like to add a dash of lemon juice at the end of cooking.
Nutrition
