Curry Goat - Oceanian Recipe

Curry Goat

🌍 Oceanian, Jamaican / Caribbean (Trinidadian variation exists) Difficulty: ●●●○○

Curry goat arrived with the 240,000 Indian indentured workers brought to Jamaica and Trinidad after emancipation in 1838; it merged with local Scotch bonnet and allspice to become one of the Caribbean's most beloved dishes.

Ingredients

• 1.2 kg goat meat, bone-in, cut into 5 cm pieces
• 3 tbsp Jamaican curry powder (or Madras-style)
• 1 tsp allspice (pimento)
• 1 tsp cumin
• 4 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 1 large onion, chopped
• 3 green onions, chopped
• 2 Scotch bonnet peppers, whole or seeded
• 2 sprigs fresh thyme
• 400 ml coconut milk
• 400 ml water or stock
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 2 potatoes, diced (optional, added last 30 minutes)

Method

1. Seasoning — Season goat with curry powder, allspice, cumin, garlic, ginger, salt, and pepper; marinate 1–2 hours (or overnight).
2. Heating — Heat oil in a heavy pot over high heat; brown goat pieces in batches, setting aside.
3. Step 3 — In the same pot, soften onions and green onions over medium heat, about 5 minutes.
4. Step 4 — Return goat to pot; add thyme, Scotch bonnet, coconut milk, and water.
5. Step 5 — Bring to a boil; reduce to a steady simmer. Cover and cook 1.5–2 hours until goat is tender.
6. Adding — Add potatoes in the last 30 minutes if using.
7. Step 7 — Uncover and cook down the gravy to desired thickness.
8. Tasting — Taste and adjust salt; remove Scotch bonnet if whole (or leave in for maximum heat).
9. Serving — Serve with rice and peas or roti.

Tags: goat meat, jamaican curry powder, allspice, cumin, garlic · Source: Brittani's Almanac