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Jamaican goat or lamb curry recipe
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Traditional Jamaican Goat Curry Recipe

A traditional slow-cooked Jamaican dish of curried goat. Serve with coconut rice and beans. Yield: serves 4-6 as an entrée
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: Jamaican
Keyword: Jamaican curry goat recipe
Servings: 4 People
Calories: 759kcal
Cost: 10

Equipment

  • 1 dutch oven or slow cooker or instant pot

Ingredients

Meat

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

Serving: 6oz | Calories: 759kcal | Carbohydrates: 90g | Protein: 60g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 155mg | Sodium: 2596mg | Potassium: 1176mg | Fiber: 3g | Sugar: 7g | Vitamin A: 213IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 6mg