Coming from a mixed background has it’s perks when it comes to the foods we encounter as a child. My mum was English, but she would make some amazing Jamaican dishes that everyone would compliment her on, they were always so flavourful & melt in the mouth! I have never been brave enough to replicate some of the authentic dishes she used to create until I realised how hard it was to find good Jamaican food in London that is Halal! So I decided to give this recipe a try!
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What is Jamaican curry goat?
Jamaican curry goat differs from Indian curries, mostly because of it’s use of allspice in its seasoning, but it also often uses a lot of turmeric.
Curry Goat is one of my favorite Jamaican dishes, even more so than Jerk Chicken! Stick some Plantain & a Fried Dumpling on the side to mop up the sauce & I’m in heaven! While I cheat & use Curry Goat Seasoning, I can assure you that this dish tastes divine & I can’t get enough off of it.
The chunky pieces of goat are slowly simmered in an aromatic blend of garlic, ginger, thyme, onions, & a Scotch Bonnet for good measure, if you can handle the heat!
Don’t be put off by goat meat! It really is extremely tasty if cooked right.
You can always substitute it with some Lamb if needs be.
So here is my easy take on an authentic West Indian dish that will have them licking their lips for more –
Easy Jamaican Curry Goat
A healthy slow cooked Jamaican Spiced Curry that is full of flavour & fall off the bone tender!
- 3- 3 1/2 Lbs Goat meat or Lamb cut in chunks
- 1-2 Tbsp Olive Oil
- 2 Tsp Crushed Garlic
- 1 Medium Onion Diced
- 4-5 Tablespoons Curry Goat Seasoning
- 1 Tsp Black Pepper
- 1-2 Tsps Fresh Thyme
- 2-3 Spring Onions Sliced
- 2-3 Medium Potatoes
- 1 Tbsp Tomato Paste
- 1/2 Scotch Bonnet Pepper Chopped Adjust to suit taste or replace with any hot pepper
- 1 Jug Chicken/Vegetable Stock Cube Optional
- Salt to taste
Season the meat with salt & pepper & Set aside
In a large heavy pot, heat the oil over a medium heat & add the meat. Sauté stirring frequently. Add chopped onions & continue to stir & scrape any browned bits off the bottom of the pot, until the meat is brown.
Add curry goat seasoning & stir for about 1-2 minutes.
Add the crushed garlic, more pepper if using. Add thyme, tomato paste, spring onions & scotch bonnet pepper if using & stir for about a minute.
Then pour in the water/stock to cover the meat & bring to a boil & let it simmer until tender (depending on the goat size & preference) about 1
1/2 -2 hours, stirring the saucepan occasionally & adding more water as needed..
About 15-20 minutes before you serve, add the potatoes. Continue cooking until potatoes are tender, if you want a thicker curry sauce, let the potatoes cook even more .
You may adjust thickness of sauce with water or stock.
Some people just use water, but I really love the flavour of stock in my dishes, it adds more depth, especially when it’s home made!
See how Hayley @ The Simple Supper makes her stock!
Jamaican food is traditionally cooked in a Dutch Pot But I always use my Pressure King Pro, because I’m impatient! The aroma this creates while cooking is amazing! I tend to let the potato cook till it thickens the sauce a little because I like it richer, but you can have it more “soupy” if you like. Serve with Rice & Peas.
Now I know this isn’t exactly the most authentic recipe & I’m sure many Jamaicans will be nodding their heads in agreement. But the recipe is just so easy especially for those busy weekdays when you don’t want to spend a long time over the stove, you simply put this on & leave to simmer gently & fill the house with its gorgeous aroma! Plus its a winner with the whole family!
Hey! Have you ever tried Jamaican food? If so, what’s your favourite dish? Let me know in the comments below & don’t forget to share!!
So if using pkp I set for 2hrs and 10 mins?
Hi Lauren! Set the PKP to 1 & 1/2 to 2 hours. With the browning & prep, it works out to be just over 2hours for the whole thing. Thanks for reading!
This sounds super delish! I’ve never had goat I don’t think..but I do love me some lamb! Thanks so much for this recipe!
You’re welcome! I love lamb too, but you must give goat a try! it’s always overlooked because its tougher than lamb, but very flavorful! Thanks for reading 🙂