Description
A classic Caribbean dish featuring tender, slow-simmered Jamaican curry goat served with fragrant coconut rice, rich in spices and deeply comforting.
Ingredients
- 2 lbs goat meat, cut into chunks
- 3 tbsp Jamaican curry powder
- 1 tsp allspice
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 scallions, chopped
- 1 Scotch bonnet pepper, whole
- 2 cups water or beef stock
- 1 lb rice
- 1 can (13.5 oz) coconut milk
- 1 1/2 cups water
- 1/2 tsp salt (for rice)
Instructions
- Season the goat meat with curry powder, allspice, thyme, paprika, salt, and black pepper. Let marinate for at least 1 hour.
- Heat oil in a large pot over medium heat. Add goat meat and brown on all sides.
- Add onion, garlic, and scallions. Cook until fragrant.
- Add water or stock and Scotch bonnet pepper. Cover and simmer for 1.5 to 2 hours until goat is tender.
- For the coconut rice, rinse rice thoroughly.
- In a pot, combine rice, coconut milk, water, and salt.
- Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes until rice is cooked.
- Serve curry goat hot over coconut rice.
Notes
- Goat meat becomes more tender with longer cooking.
- Do not cut the Scotch bonnet pepper unless extra heat is desired.
- Can be served with fried plantains or steamed vegetables.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Caribbean