I love all things curry and Jamaican Curry Goat is one of my favorite – pair it with brown rice and beans and I drift to flavor heaven! There are many types of Curry Powder but I chose Jamaican because I love the flavor, while similar to most other curry powders it has it’s own unique taste. I love that this recipe is so rich and hearty. It is delicious the first, second and third day. You can also freeze the goat stew for another day and just make some fresh rice and beans. I served this with a salad but another good side option would be cabbage ~ YUM! My family and I loved this dish, I hope you do too!
* I made this dish mild so I did not use the typical scotch bonnet pepper ~ I thought that would be too much for my children and honestly for me because I can’t handle the heat LOL …
This makes me want to lick the screen! Soo good!!
Found this crushed garlic a few years back and haven’t smashed a garlic clove since!
Found this crushed ginger a few years back!
So this is “Jamaican” style curry but you can use any kind of curry you like.
Marinating your meat will bring forward the best flavors ever!
JAMAICAN STYLE CURRY GOAT WITH RED BEANS AND RICE
CURRY GOAT INGREDIENTS:
3 pounds goat shoulder cut into cubes
2-3 tbsp. canola oil
1 large Vidalia onion (peeled and sliced into thick slices)
3-4 medium golden potatoes (peeled and cubed into large pieces)
1 14 oz. can of diced fire roasted tomatoes
1 cup sliced carrots (about quarter inch thick)
1 13-14 oz. can coconut milk
2 cups water (+ ¼ to ½ cup if you need more liquid)
¼ cup cream sherry
2 tbsp. sea salt
1 tbsp. ground black pepper
2 tbsp. Jamaican style curry powder for marinade (+ 3 tbsp. for sauce)
2 tbsp. crushed garlic
1 tbsp. crushed ginger
4-6 fresh sprigs of thyme
* Optional if needed: corn starch mixture (1/2 tbsp. corn starch + 2 tbsp. water)
BROWN RICE AND RED BEANS INGREDIENTS:
1 cup brown rice – 2 cups water
1 tsp. sea salt in water (plus 2-3 tsp. sea salt after rice is cooked)
1 lb. can of red kidney beans
½ cup coconut milk
2 tbsp. unsalted butter
READY, SET GO:
- Clean goat meat and pat dry, place in bowl and add sea salt, black pepper, crushed garlic, crush ginger, half of the sliced onions and 2 tbsp. Jamaican style curry powder, stir and then place in refrigerator to marinate for a minimum of 1 hour and maximum of 24 hours (the longer you marinate will determine how intense the flavor)
- Add canola oil to Dutch oven or large sauce pan that has a cover, pre-heat over medium high heat (I had mine on 8)
- Add goat meat and onions to pan to sear/brown the meat about 3 minutes on each side, after meat is browned, add the cream sherry, water and coconut milk, the other half of the onions and 3 tbsp. Jamaican style curry powder to the pot, stir, then add fresh sprigs of thyme to top and once it come to a boil, cover, turn heat down to low (I had my eye on 3) and simmer for 2 hours, stirring every 30 minutes to an hour
- After second hour, remove thyme sprigs and add the potatoes and carrots to the pot (at this point if liquid is absorbed and you need to add more liquid add about ¼ – ½ cup of water), stir and cover again and cook for additional 30 minutes to an hour or until meat is tender, stir every 30 minutes (for a total cook time of about 2 ½ to 3 hours), when it is done, if the sauce needs to be thickened a bit, add the corn starch mixture, stir and allow to simmer 5-10 more minutes
- Let’s make the Red Beans & Rice
- Open can of red kidney beans and drain juice
- Add sea salt and water to sauce pan and bring to a boil, then add beans, brown rice and coconut milk, stir gently, cover and simmer on medium heat for 25 – 30 minutes or until liquid is absorbed and rice is fully cooked
- Add unsalted butter and sea salt and stir
- Enjoy, Enjoy and one more Enjoy!!
TIP: If you want to make this curry goat spicy, add a scotch bonnet pepper in when you simmer (I made this for my family and we can’t handle the heat ~ smile)
Sizzle Sizzle Baby
As Jamaicans, we are honoured to see your trying Jamaican recipes. The scotch bonnet can be used whole to impart a much milder and very aromatic flavour. Just be sure to put it in only after adding water to simmer and not to toss it around too much and burst it when stirring the pot. You could just remove it after maybe 30 minutes of simmering without stirring at all while it is in the pot. Or you could (more safely) add only a very small piece of flesh. Like very tiny and absolutely NO seeds 🙂
Thank you for visiting and for your tips
Curry goat and curry chicken are my favorite, but I can’t make them. Thank you for this recipe, I will give it try.
You are quite welcome Jimmy, if you follow the recipe exactly I bet you can make it just fine
When do you add the tomotos?
Looking for fresh buyers? Get tons of people who are ready to buy sent directly to your website. Boost your profits fast. Start seeing results in as little as 48 hours. For more info send a reply to: firstname.lastname@example.org
This recipe is wonderful! This is the best goat I’ve ever had. I’m just wondering when to add the tomatoes since I don’t see it in the steps. I just threw it in with the potatoes & carrots. Also, the rice recipe says to simmer for 25-30 minutes. This can’t be true. I don’t like crunchy rice at the bottom so I do turn my flame a little lower, but it takes at least 50 minutes. Usually when you boil Brown rice (plain), the recommended time is 45 minutes. No way this can be done in 30 min especially with the added coconut milk. Again, wonderful recipe. This is my 2nd time making this & hubby has requested that I make it for every family function.