Jamaican Goat Curry Recipe

Ingredients for Jamaican Goat Curry

• Vegetable Oil
• Curry Powder
• 1 teaspoon allspice (if using regular curry powder)
• Goat Meat
• Salt
• 1 large onion, chopped
• Habaneros
• 2 tablespoons grated fresh ginger
• 4 cloves garlic, minced
• 1 (13.5 ounce) can full-fat coconut milk
• Tomato Sauce
• Dried Thyme
• 4 cups water
• Yukon Gold Potatoes

How to Make Jamaican Goat Curry

1. If using Jamaican curry powder, omit the allspice. If using regular curry powder, add 1 teaspoon of allspice.
2. In a large bowl, combine 6 tablespoons of curry powder (or more, to taste).
3. Cut the goat meat into 2-3 inch chunks. Add bones if desired (remove before serving).
4. Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.
5. Add 2 tablespoons of the curry powder to the hot oil and cook for 1 minute, stirring constantly, until fragrant.
6. Pat the goat meat dry with paper towels. Brown the meat in batches, ensuring not to overcrowd the pot. This will take approximately 30 minutes.
7. Set the browned meat aside in a bowl.
8. Add 1 large onion, chopped, and 1 green bell pepper, chopped, to the pot. Sauté for 5 minutes, until onions soften, sprinkling with salt as they cook.
9. Add 2 tablespoons grated fresh ginger and 4 cloves garlic, minced, and sauté for another 1-2 minutes.
10. Return the browned goat meat to the pot along with any accumulated juices.
11. Stir in 1 (13.5 ounce) can full-fat coconut milk, 1 (14.5 ounce) can diced tomatoes (undrained), and 4-5 tablespoons of the remaining curry powder.
12. Add 4 cups of water, 1 teaspoon dried thyme, and stir to combine.
13. **Stovetop Method:** Bring to a simmer, reduce heat to low, cover, and cook for at least 2 hours, or until the goat is falling-apart tender (longer for mature goat). Add 2 pounds of potatoes, peeled and cubed, during the last 30 minutes of cooking.
14. **Crockpot Method:** Transfer the mixture to a slow cooker. Cook on low for 8-10 hours. Once the goat is tender, add 2 pounds of potatoes, peeled and cubed, and cook until tender (about 1 hour on high or 2 hours on low).
15. Remove bones, if used, before serving. Skim off any excess fat from the surface.
16. Serve hot with rice and enjoy!