Jamaican
Jamaican Curry Goat
Jamaican goat slowly braised with curry powder, allspice, thyme, Scotch bonnet, and potatoes.
6 servings · 35 minutes prep · 175 minutes cook
Ingredients
Ingredients
- 3 1/2 pounds bone-in goat shoulder or leg, cut into 2-inch pieces
- 4 tablespoons Jamaican curry powder, divided
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon ground allspice
- 1 teaspoon freshly ground black pepper
- 6 scallions, chopped
- 5 garlic cloves, finely chopped
- 1 tablespoon finely grated fresh ginger
- 6 fresh thyme sprigs
- 1 Scotch bonnet chile, left whole
- 3 tablespoons avocado oil
- 1 large yellow onion, chopped
- 5 cups hot water, plus more as needed
- 1 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces
Directions
Season and Marinate the Goat
- Toss the goat with 3 tablespoons curry powder, salt, allspice, black pepper, scallions, garlic, ginger, and thyme. Cover and refrigerate for 8 hours; let stand at room temperature for 20 minutes.
Toast the Curry and Braise
- Scrape the aromatics from the goat and reserve them. Heat the avocado oil in a heavy pot over medium. Add the remaining 1 tablespoon curry powder and cook for 45 seconds until fragrant and toasted without darkening.
- Add the goat and cook uncovered for 15 to 20 minutes, turning often, until it releases its juices, the liquid reduces, and the meat begins to fry in the seasoned oil. Add the reserved aromatics and onion; cook for 5 minutes.
- Add 4 cups hot water and the whole Scotch bonnet. Bring to a boil, then cover partially and simmer gently for 1 1/2 to 2 hours, until the goat is nearly tender. Add hot water in small amounts to keep the meat barely covered.
Add the Potatoes and Finish
- Add the potatoes and remaining water as needed. Simmer uncovered for 25 to 35 minutes, until the goat is fork-tender and near {{temperature:195°F}}, the potatoes hold their shape, and the gravy is thick and glossy. Remove the thyme stems and Scotch bonnet without breaking it; correct the salt.
