Jamaican curry goat recipe The Jamaican-style Curry Goat Recipe (or Goat Curry) is also called kari kambing or gulai kambing and is one of my favorites when it comes to Caribbean recipes. This is so tasty and can make the perfect sauce or stew for your boiled rice or any recipe that calls for stew or curry. The procedure is similar to how oxtail stew is made, to ensure the meat cooks and becomes very soft and easily falls off the bones.

The origin of the dish is from the Indian Subcontinent and Southeast Asia; it is common cuisine and forms part of their main dish. Goat curry is now common in European and American restaurants.

Table of Contents

How to Make Curry Goat – the Jamaican Style

Start by marinating the goat meat

To the meat, add 2 tbsp of curry powder, and 1 tsp of ground pimento. Also, season the meat with 1 tsp of salt, 1/2 tbsp of bouillon cube, 1/2 tsp of black pepper, and 1 tbsp of grated ginger. Still add 4 minced garlic cloves, 1 crushed scotch bonnet pepper, 2 tbsp of green seasoning, all-purpose seasoning, 1/4 cup of spring onions, 1/4 cup of onion, 4 sprigs of thyme, and 2 tbsp of curry powder.
Mix all the ingredients and seasonings together to properly coat with the goat meat.
Cover with a cling film and marinate overnight to allow the ingredients to be absorbed by the meat. The longer the better. You can marinate for at least 3 hours also.

Cook until the goat meat is soft

After marinating the goat meat, using a pressure cooker or pot, add 3 tbsp of oil into it.
Add the scotch bonnet and onions and saute for 3 minutes on medium heat or until the onions are fragrant. Also, add a tbsp of curry powder to the oil and stir to combine with the onions and scotch bonnet.
Now, bring in the marinated goat meat and sear for 10 minutes. Cover the pot and allow the meat to cook; covering the goat meat prevents the fumes of the seasoning from causing you to sneeze or cough; it also helps to release the water content of the mutton. Do not discard the remaining marinade because you will need it later. You can always flip over to the other side once one side is seared nicely.
10 minutes later, add 2 to 3 cups of hot water to the goat meat and add the leftover goat curry marinade; stir to combine, and then cover to cook on medium heat for 1 hour.
After an hour of cooking the curried goat, the meat should fall off easily from the bones.
Now, add 3 chopped potatoes cut into bite sizes and 1 red bell pepper cut into slices. Stir and cover, then cook for 15 minutes until the potatoes are soft and a fork can go through them easily.
You can now turn off the heat and your Jamaican goat curry is ready. You can enjoy the curry goat with boiled rice or eat it with Jamaican rice and peas.

Curry Goat Recipe

Razi Brown

How to Make the Jamaican-style Curry Goat Recipe (Goat Curry). This is an easy and delicious Caribbean cuisine that is so tasty and made with goat meat or mutton. The main ingredients in this Jamaican curried goat recipe are scotch bonnets, goat meat or mutton, curry powder, curry leaves, and some spices.

It is a common Caribbean food especially in Jamaica and can be eaten with boiled rice or the popular Jamaican rice and peas. The cooking time can be reduced by using a pressure cooker.

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Prep Time 15

Cook Time 1 30

Course curry, sauce, stew

Cuisine Caribbean, Indian, Jamaica, South East Asia

Servings 4 people

Ingredients

1 kg Goat meat or Mutton can be used as a substitute for goat meat.
2 whole Scotch bonnets
2 russet Potatoes cut into chunks or bite sizes
3 tbsp Curry Powder
1 whole Red bell pepper cut into slices
½ tbsp grated Ginger
4 minced Garlic cloves
1 tsp ground Pimento
4 sprigs of fresh thyme
1 small Onion chopped
¼ cup Spring Onions (Green Onions) chopped
1 tsp Salt
½ tsp Black pepper
2 tbsp Green Seasoning
1 tbsp All-purpose Seasoning
½ tbsp Bouillon cube
2 tbsp Vegetable oil

Instructions

Season and marinate the goat meat with spices and herbs
Cover the marinated goat meat with a cling film and leave overnight or at least for 3 hours.
Add the scotch bonnet and onions and saute for 3 minutes on medium heat or until the onions are fragrant.
Now, bring in the marinated goat meat and sear for 10 minutes. Cover the pot and allow the meat to cook.
10 minutes later, add hot water to the goat meat and add the remaining marinade and cook on medium heat for 1 hour.
After an hour of cooking the curried goat, the meat should fall off easily from the bones.
Now, add 3 chopped potatoes cut into bite sizes and 1 red bell pepper cut into slices. Stir and cover, then cook for 15 minutes until the potatoes are soft and a fork can go through them easily. Turn off the heat, your Curry goat is ready.

Video

Keyword Caribbean, Curried Goat, Curry Goat, Goat Curry, Jamaican

Goat curry is usually prepared during ceremonies and celebrations such as weddings or festivals.

Variations

In Myanmar, goat curry is also known as seittha hnat and contains additional ingredients such as cinnamon, bay leaves, cloves, and some masala spices. Curried goat is served in Indonesia with rice or flatbread (known as roti cane).

Nutrition

The use of goat meat in this recipe makes it healthier than similar recipes where beef or even chicken is used. Goat meat has fewer calories, less saturated fat, and less cholesterol than chicken or beef.

FAQ

Which part of goat meat is best for curry?

You can use any part of goat meat for making curry; I personally use the neck and thighs in my goat curry recipe.

How do you thicken a curry goat?

Curry goat can be thickened with potatoes. Simply add some potatoes, cut into small chunks and cook until the potatoes are very soft. This helps to thicken your goat curry. Another way to thick your curry goat is to use cornflour. Mix 3 tbsp of cornflour (cornstarch) with 3 tbsp of water and pour into the curry; stir to mix evenly and allow it to heat up. You can stir continuously until the curry goat is thickened to prevent the cornstarch from forming clumps or lumps.