Jamaican Curried Goat


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.




15 min


1 hr 30 min


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