jamaican curry goat recipe
The Best jamaican curry goat recipe
I love this recipe because it’s versatile—you can serve it with rice and peas for a full meal, or just enjoy the curry itself with some crusty bread. It’s also a great way to use up goat, which is often overlooked but packed with flavor. Plus, the spices in this dish aren’t just for show; they’re packed with nutrients that can actually help with digestion and boost your immune system. It’s a dish that’s as good for the soul as it is for the body, and that’s why it’s always a favorite in our kitchen. Whether you’re cooking for a holiday gathering or just treating yourself to a flavorful weeknight meal, this curry goat never disappoints.
Jamaican Curry Goat with Rice and Peas
A flavorful Jamaican curry made with tender goat meat, aromatic spices, and a rich tomato-based sauce. Perfect with steamed rice and peas for a hearty, traditional meal.
🥘Ingredients
- 1 whole goat (about 4–5 lbs, skin removed)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tbsp ground allspice
- 1 tbsp ground nutmeg
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- 2 cups tomato sauce
- 1 can (14 oz) diced tomatoes
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp dried mint
- 1 tbsp olive oil
- Salt and black pepper to taste
- 2 cups basmati rice, rinsed
- 1 cup red kidney beans, rinsed
- 1 cup coconut milk (for rice and peas)
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). Remove the goat’s skin and pat it dry. In a large bowl, mix the goat with all the spices—allspice, nutmeg, thyme, paprika, garlic, onion, salt, and pepper. Let it marinate for at least 30 minutes. -
2
In a skillet, heat the olive oil over medium heat. Sear the goat pieces until browned on all sides (about 5–7 minutes). Remove from the skillet and set aside. -
3
In the same skillet, add the tomato sauce, diced tomatoes, curry powder, cumin, and dried mint. Stir well and bring to a simmer. Return the goat to the pot and cook for 20–25 minutes, stirring occasionally, until the meat is tender and the sauce has thickened. -
4
While the goat simmers, cook the rice according to package instructions, then add the kidney beans and coconut milk to the rice. Simmer for 10–12 minutes until the beans are tender. -
5
Serve the curry goat hot with the rice and peas on the side. Garnish with fresh cilantro if desired.
🔧Equipment
- Large pot
- Skillet
- Wooden spoon
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Jamaican Curry Goat with Rice and Peas Works
❓ Frequently Asked Questions About Jamaican Curry Goat with Rice and Peas
1. What is the best way to prepare the goat for currying?
Use a sharp knife to trim off any excess fat and large veins from the legs and shoulders. Rinse the meat under cold water to remove any blood, then pat dry with paper towels. For extra tenderness, you can score the surface of the meat in a crosshatch pattern before seasoning.
2. Can I substitute chicken for goat in this recipe?
Yes, you can use chicken, but the flavor profile will differ. Chicken curry goat tends to be lighter and less rich. If using chicken, trim off any visible fat and cut it into similar-sized pieces to the goat to ensure even cooking.
3. How long should I simmer the curry goat?
Simmer the curry goat for about 1.5 to 2 hours, depending on the size of the pieces and your stove’s heat. The meat should be tender and easily pull away from the bone when tested with a fork. If the curry thickens too much, add a splash of water or coconut milk to loosen it.
4. What are the best accompaniments to serve with Jamaican curry goat?
Jamaican curry goat pairs well with:
– Steamed white rice
– Roasted plantains (sweet or green)
– Cornbread or fried dumplings
– A simple green salad with lime dressing
5. Can I make Jamaican curry goat ahead of time?
Yes, you can prepare the curry mixture in advance, but it’s best to cook the goat fresh. Store the curry mixture in an airtight container in the fridge for up to 3 days. When ready to serve, simmer the meat and heat the curry sauce together before adding the goat.
