Everyday Kitchen

Caribbean · Dinner

Jamaican Curry Goat

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Jamaican Curry Goat is a Caribbean dish. Goat needs a long gentle braise before potatoes are added.

Prep
25 min
Cook
150 min
Rest, soak, marinate or chill
120 min
Total
295 min
Servings
6
Difficulty
Easy
Cuisine
Caribbean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Jamaican Curry Goat. The photograph includes roti and slaw not included in this draft.
The photograph includes roti and slaw not included in this draft. Representative photograph of Jamaican Curry Goat. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Marinade

Stew

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 120 min

  1. Mix 1200 g goat shoulder, cubed, 30 g Jamaican curry powder, 20 g garlic, grated, 20 g ginger, grated, 1 tsp thyme, 1 tsp salt; refrigerate 2 hours.

Braise · About 120 min

  1. Heat oil from 40 ml neutral oil, 200 g onion, chopped, 900 ml water, 400 g potatoes, cubed, brown goat in batches, add onion 5 minutes and water. Cover and simmer 2 hours until nearly tender.

    Check: Look for this result: nearly tender.

Finish · About 30 min

  1. Add potatoes; simmer 25–30 minutes until meat is fork-tender and potatoes soften.

    Check: Look for this result: meat is fork-tender and potatoes soften.

Tips

  • Goat needs a long gentle braise before potatoes are added.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use lamb shoulder and check tenderness earlier.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Jamaican Curry Goat one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Jamaican Curry Goat?

Goat needs a long gentle braise before potatoes are added.

What can I substitute in Jamaican Curry Goat?

Use lamb shoulder and check tenderness earlier.

Can I prepare Jamaican Curry Goat ahead?

Prepare the measured ingredients for Jamaican Curry Goat one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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