Jamaican Curried Goat

  • 105 mins
  • 12 ingredients


  • 2 lbs (including bones) of goat meat
  • 2 tbs curry powder
  • 2 onions, diced
  • 2 scallions, sliced
  • kosher salt and fresh cracked black pepper to taste
  • 2 scotch bonnet or Habanero chilies
  • 1 tbs fresh ginger, grated
  • 6 cloves garlic, minced
  • 2 sprigs of fresh thyme
  • 1 tbs butter
  • 1/2 lb of carrots, diced
  • 1/2 lb of potato, diced
This an authentic recipe straight from Kingston. You may use lamb, beef, pork or chicken as a substitute meat if you desire.
  • Combine the curry powder, onions, scallion, salt, pepper, chilies, ginger, thyme and half a cup of water in a blender.
  • Mix well. Add more water if you need a smoother consistency.
  • Rub the mixture into the cubes of meat and let marinate covered in the refrigerator overnight.
  • Scrape the marinade off the meat and save for later.
  • Add the meat and butter to a saute pan and gently brown on all sides.
  • Add the potatoes and carrots to a saute pan along with the extra marinade and enough water to cover meat.
  • Bring to a boil and let simmer until the meat is tender. About 1 and 1/2 hours.
  • Serve with rice and peas.

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