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Tender Jamaican Curry Goat

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A tender and flavorful Jamaican curry goat recipe that is easy to prepare with simple ingredients and slow-cooked to perfection, delivering authentic island heat and rich spices.

Ingredients

Scale
  • 2 lbs goat meat (shoulder or leg), cut into 2-inch cubes
  • Juice of 1 lime (freshly squeezed)
  • 4 garlic cloves, minced
  • 1 teaspoon fresh thyme or 1 teaspoon dried thyme
  • 1 large onion, thinly sliced
  • 1 Scotch bonnet pepper or habanero, finely chopped (optional)
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground turmeric
  • Salt and black pepper to taste
  • 3 tablespoons vegetable oil or coconut oil
  • 2 cups beef broth or water
  • 2 medium potatoes, peeled and cubed (optional)

Instructions

  1. Marinate the goat meat: In a large bowl, squeeze fresh lime juice over the goat cubes. Add minced garlic, sliced onions, a pinch of salt, and freshly ground black pepper. Toss to coat well. Cover and refrigerate for at least 2 hours, preferably overnight.
  2. Prepare the curry spice mix: In a small bowl, combine Jamaican curry powder, ground allspice, turmeric, and a pinch of salt. Stir well to blend.
  3. Brown the meat: Heat vegetable or coconut oil in a large heavy-bottomed pot over medium-high heat. Add goat meat pieces in batches, browning all sides for about 4-5 minutes per batch. Remove browned meat and set aside.
  4. Sauté aromatics and spices: Lower heat to medium. In the same pot, add more oil if needed and sauté remaining sliced onions, minced Scotch bonnet (if using), and thyme sprigs for about 3 minutes until fragrant. Sprinkle the curry spice mix over the aromatics and stir continuously for 1-2 minutes to toast the spices.
  5. Simmer the curry goat: Return browned goat meat to the pot and stir to coat with spices. Pour in beef broth or water to mostly cover the meat. Bring to a boil, then reduce heat to low and cover. Simmer gently for 1.5 to 2 hours, stirring occasionally. Add potatoes about 30 minutes before the end if using. Adjust liquid as needed to maintain a thick, saucy consistency. The meat is done when tender and easily pulls apart with a fork.

Notes

Marinate the goat overnight for best tenderness and flavor. Browning the meat is essential for depth of flavor. Adjust Scotch bonnet pepper to control heat level. If liquid reduces too much during simmering, add more broth or water. Slow cooker adaptation: after browning and sautéing, transfer to slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Nutrition

Keywords: Jamaican curry goat, curry goat recipe, Caribbean curry, slow cooked goat, spicy goat curry, authentic Jamaican food

Find it online: https://emacrave.com/tender-jamaican-curry-goat-recipe-5-easy-steps-for-irresistible-flavor/