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Caribbean · Dinner

Jamaican Curry Goat

Non-vegEasy

Diet: Non-veg

Jamaican Curry Goat is a Caribbean dish. Goat needs a long gentle braise before potatoes are added.

Prep
25 min
Cook
150 min
Rest, soak, marinate or chill
120 min
Total
295 min
Servings
6
Difficulty
Easy
Cuisine
Caribbean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Jamaican Curry Goat. The photograph includes roti and slaw not included in this recipe.
The photograph includes roti and slaw not included in this recipe. Representative photograph of Jamaican Curry Goat. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Marinade

Stew

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 120 min

  1. Mix 1200 g goat shoulder, cubed, 30 g Jamaican curry powder, 20 g garlic, grated, 20 g ginger, grated, 1 tsp thyme, 1 tsp salt; refrigerate 2 hours.

Braise · About 120 min

  1. Heat oil from 40 ml neutral oil, 200 g onion, chopped, 900 ml water, 400 g potatoes, cubed, brown goat in batches, add onion 5 minutes and water. Cover and simmer 2 hours until nearly tender.

    Check: Look for this result: nearly tender.

Finish · About 30 min

  1. Add potatoes; simmer 25–30 minutes until meat is fork-tender and potatoes soften.

    Check: Look for this result: meat is fork-tender and potatoes soften.

Tips

  • Goat needs a long gentle braise before potatoes are added.
  • Judge Jamaican Curry Goat by the texture and doneness signs in its steps. Your pan and heat affect how long Jamaican Curry Goat takes to cook.

Substitutions

  • Use lamb shoulder and check tenderness earlier.

Storage

  • Get perishable Jamaican Curry Goat into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Jamaican Curry Goat within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Jamaican Curry Goat to 74°C / 165°F, stirring or turning it for even heating. When Jamaican Curry Goat is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Jamaican Curry Goat includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Jamaican Curry Goat becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Jamaican Curry Goat one day ahead. For Jamaican Curry Goat, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Jamaican Curry Goat on the day of serving.

FAQ

What matters most when making Jamaican Curry Goat?

Goat needs a long gentle braise before potatoes are added.

What can I substitute in Jamaican Curry Goat?

Use lamb shoulder and check tenderness earlier.

Can I prepare Jamaican Curry Goat ahead?

Prepare the measured ingredients for Jamaican Curry Goat one day ahead. For Jamaican Curry Goat, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Jamaican Curry Goat on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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