Curry Goat

Nutrition · per serving

Steps

1. 1

   Pat the goat dry so it browns well. In a bowl, combine the goat with the curry powder, salt, black pepper, thyme, garlic, ginger, onion, spring onions, scotch bonnet, and allspice. Rub the seasoning thoroughly into the meat for 2-3 minutes so the curry and aromatics coat every piece evenly, then let it stand for 10 minutes while you prepare the pot.

   700 g goat shoulder or leg, bone-in, cut into 4-5 cm pieces24 g Jamaican curry powder8 g fine sea salt2 g freshly ground black pepper10 g fresh thyme18 g garlic, minced12 g ginger, grated120 g brown onion, sliced30 g spring onions, sliced10 g scotch bonnet, finely chopped2 g ground allspice
2. 2

   Heat a heavy pot or Dutch oven over medium-high heat. Add the tallow or coconut oil and, when hot, add the seasoned goat mixture. Let the meat sear hard for 6-8 minutes, turning occasionally, until several edges are well browned and the curry spices smell toasted rather than raw. Browning is key for depth, so do not stir constantly.

   20 g beef tallow or coconut oil700 g goat shoulder or leg, bone-in, cut into 4-5 cm pieces24 g Jamaican curry powder8 g fine sea salt2 g freshly ground black pepper10 g fresh thyme18 g garlic, minced12 g ginger, grated120 g brown onion, sliced30 g spring onions, sliced10 g scotch bonnet, finely chopped2 g ground allspice
3. 3

   Pour in the water and scrape the bottom of the pot to release the browned bits. Add the bay leaf and bring to a boil, then reduce to a steady simmer. Cover and cook for 25 minutes, stirring once or twice, until the goat is beginning to tenderise but is not yet fully soft.

   350 ml water1 bay leaf
4. 4

   Stir in the coconut cream and continue simmering uncovered for 12-15 minutes, until the sauce reduces and the goat is tender enough to pierce easily with a knife near the bone. If the sauce looks thin, sprinkle in the xanthan gum while stirring continuously to avoid clumps.

   120 ml coconut cream1 g xanthan gum
5. 5

   Turn off the heat and rest the curry for 5 minutes so the fat settles and the sauce clings better to the meat. Remove the bay leaf, then finish with thyme leaves and lime juice. Taste and adjust seasoning if needed before serving.

   2 g fresh thyme leaves10 ml lime juice

Origin & History

Curry Goat is a beloved Jamaican dish shaped by Indian indentured labourers who brought curry techniques and spice traditions to the Caribbean in the 19th century. In Jamaica, those methods merged with local ingredients such as scotch bonnet, thyme, and allspice, creating the distinctive, deeply seasoned curry served at family gatherings, parties, and Sunday meals.