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Jamican Curry Goat

If you're craving a rich, comforting Caribbean meal packed with authentic island flavor, this Jamaican Coconut Curry Goat with Potatoes and Carrots is sure to satisfy. Tender pieces of goat are marinated in a fragrant blend of curry powder, turmeric, thyme, cumin, and Scotch bonnet pepper, then slow-cooked in creamy coconut milk until melt-in-your-mouth delicious. Potatoes and carrots soak up the flavorful curry sauce, creating a hearty one-pot meal that's perfect for family dinners, Sunday gatherings, or special occasions.
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Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: Jamaican
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 3 lbs goat washed with water and fresh lemon or lime juice
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • ½ tsp ground cumin
  • 1 tsp seasoning salt
  • ½ tsp dried oregano
  • 1 tsp dry thyme
  • 2 tbsp. curry powder.
  • 2 tsp turmeric powder
  • 2 cups water preferably hot
  • 1 1/2 cup coconut milk
  • 1 tbsp olive oil
  • 1 tbsp coconut oil oil of choice is fine
  • 1 tbsp green seasoning
  • 1 large onion sliced
  • 2 cloves garlic minced
  • ½ red and green bell pepper sliced
  • 1 scotch bonnet pepper diced, with or without seeds
  • 1 cup diced potatoes diced on preferred size
  • 2 tbsp butter
  • 3 sprigs fresh thyme
  • 2 green onions smashed

Method
 

  1. In a small bowl combine all the dry seasoning, only using 1 tbsp curry powder and 1 tsp turmeric and mix well to combine Wash meat with water and vinegar, remove excess fat. Drizzle 1 tbsp olive oil onto meat. Season meat well with combined seasoning including scotch bonnet pepper, onions and bell peppers and green seasoning cover and marinade for at least one hour, longer, if possible, overnight. Remove from fridge at least 30 minutes before cooking. Heat remaining coconut oil on medium low heat, add minced garlic, and ginger and stir for 2 minutes, add remaining turmeric powder and curry powder stir for about 1 minute. Pour entire seasoned meat in pot, cover for 10 minutes, stirring continuously, add coconut milk and stir well to combine, cover, and continue cooking for 1 hour with no further liquid, being sure to stir continuously, then stir pour 1 cup water on (preferably hot water) stir well, cover and cook 1 hour stirring at least every 10 minutes or so. After 1 hour remaining 1 cup of water with potatoes, fresh thyme, green onions, and butter stir and mix well, cover and cook an additional 30 minutes.

Notes

If you're craving a rich, comforting Caribbean meal packed with authentic island flavor, this Jamaican Coconut Curry Goat with Potatoes and Carrots is sure to satisfy. Tender pieces of goat are marinated in a fragrant blend of curry powder, turmeric, thyme, cumin, and Scotch bonnet pepper, then slow-cooked in creamy coconut milk until melt-in-your-mouth delicious. Potatoes and carrots soak up the flavorful curry sauce, creating a hearty one-pot meal that's perfect for family dinners, Sunday gatherings, or special occasions.
The addition of coconut milk gives this traditional Jamaican curry goat a silky, slightly sweet richness that perfectly balances the warmth of the spices and the gentle heat from the Scotch bonnet pepper. Every bite is infused with layers of flavor that develop during the slow-cooking process, resulting in a dish that tastes even better the next day.
Serve this flavorful curry goat over steamed white rice, rice and peas, or alongside warm Jamaican hard dough bread to soak up every drop of the delicious curry gravy. Whether you're celebrating your Caribbean roots or simply exploring new flavors, this recipe brings the taste of Jamaica right to your kitchen.