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AI-generated photograph: Curry goat in a deep stoneware bowl, glossy golden gravy over tender goat and potato, with a mound of white rice on a small matte plate and a sprig of thyme

Home · Recipes · Jamaican curry goat with white rice

Caribbean · Dinner

Jamaican curry goat with white rice

slow simmered goat · golden curry gravy · white rice

AI-generated photograph

Bone-in goat marinated in Jamaican curry powder, allspice and thyme, then simmered slowly with potatoes until it falls from the bone in a rich golden gravy.

Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written. Curry powders can contain mustard, celery or wheat (gluten), so check the packet.

Ingredients

  • 1.2kg bone-in goat meat, cut into chunks (ask the butcher to cut it)
  • 3 tablespoons Jamaican curry powder
  • 1 teaspoon ground allspice
  • 1 teaspoon black pepper
  • 2 teaspoons salt, then more to taste
  • 4 garlic cloves, crushed
  • A thumb-sized piece of ginger (about 20g), grated
  • 10g fresh thyme (about 8 sprigs)
  • 2 medium onions, chopped
  • 4 spring onions, chopped
  • 3 tablespoons (45ml) vegetable oil
  • 1 scotch bonnet chilli, left whole
  • 500g waxy potatoes, peeled and cut into 4cm chunks
  • To serve: 300g long-grain rice

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Let's cook

  1. Marinate the goat. Put the meat in a large bowl with 2 tablespoons of the curry powder, the allspice, black pepper, salt, garlic, ginger, the leaves from half the thyme, the onions and spring onions. Mix well with your hands, cover and leave in the fridge for at least 2 hours, or overnight.
  2. Heat the oil in a large heavy pot on a medium heat. Add the last tablespoon of curry powder and stir for 30 seconds until it darkens slightly and smells toasty. Jamaican cooks call this burning the curry, and it deepens the flavour.
  3. Scrape the onions off the meat and keep them. Add the goat to the pot and brown it on all sides for 10 minutes, in two batches if your pot is small.
  4. Add the onions from the marinade, the rest of the thyme sprigs, the whole scotch bonnet and 600ml water. Bring to the boil, then cover and simmer gently for 1 and a half to 2 hours, stirring now and then and adding a splash of water if it looks dry.
  5. Add the potatoes and cook uncovered for 30 minutes more, until the potatoes are soft and starting to break down into the gravy, and the goat is tender and coming away from the bone.
  6. Meanwhile cook the rice. Wash it, then put it in a pan with 450ml water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes. Leave it covered off the heat for 5 minutes, then fluff with a fork.
  7. Take out the scotch bonnet and thyme stalks. Taste the gravy and add salt if needed. Serve the curry in bowls with the rice on a separate plate.

Tips

  • Goat is sold in halal and Caribbean butchers and some large supermarkets. Bone-in meat gives the richest gravy; watch for small pieces of bone when eating.
  • Jamaican curry powder is heavier on turmeric and allspice than Indian blends and is sold in the world foods aisle.
  • Curry goat tastes even better the next day. Keep it in the fridge for up to 3 days and reheat it until steaming hot.

Swaps

  • Lamb: use bone-in lamb shoulder, cut into chunks, and simmer it for 1 and a quarter hours before adding the potatoes.
  • Hotter: prick the scotch bonnet with a knife before adding it.

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