Jamaican Curry Goat

Method

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1. Rinse the goat with the vinegar and cold water, then drain and pat dry.

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2. Rub it with 2 tablespoons of the curry powder, the allspice, turmeric, half the garlic, ginger, spring onions, the chopped scotch bonnet, salt and pepper.

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3. Marinate at least 4 hours, ideally overnight.

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4. Heat the oil in a heavy pot over medium heat and add the remaining 2 tablespoons of curry powder. Fry it for 60 to 90 seconds until it darkens and the oil turns deep yellow — this is burning the curry.

   Mark done Start 60 sec timer

5. Add the goat in batches and brown hard for 5 minutes a batch, scraping the base.

   Mark done Start 5 min timer

6. Return all the meat, add the onions and remaining garlic, and cook 5 minutes.

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7. Add the water, thyme sprigs and the whole scotch bonnet. Bring to the boil.

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8. Cover and simmer gently for 2 hours, checking occasionally and topping up with hot water.

   Mark done Start 2 hr timer

9. Add the potatoes and cook 40 minutes more, uncovered for the last 20, until the goat is falling off the bone and the gravy has thickened.

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10. Fish out the whole scotch bonnet and the thyme stalks, check the seasoning, and serve with rice and peas.

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Chef’s Tips

• Burn the curry powder in oil first. It is the step that separates Jamaican curry from every other kind.
• Leave one scotch bonnet whole so it perfumes the pot without releasing all its heat. Do not burst it.
• If goat is unavailable, mutton or lamb shoulder works with about 90 minutes of stewing.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Rice and peas
• Fried plantain and festival
• A cold Red Stripe

Storage & Reheating

Refrigerate up to 4 days — better on day two — and freeze 3 months. Reheat gently.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.