About this Dish
One of Jamaica's most celebratory dishes — goat slowly braised in a Jamaican curry blend of turmeric, allspice, scotch bonnet and thyme until the meat falls from the bone. Served at parties, weddings and Sunday dinners. The goat must be bone-in — the bones release flavour and marrow that make the curry incomparably richer.
IngredientsServes 6
🐐Bone-in goat meat, 1.5kg cut into large chunks
🟡Jamaican curry powder, 3 tbsp
🌶️Scotch bonnet pepper, 1 whole (or finely chopped if you want more heat)
🧅Brown onion, 1 large roughly chopped
🧄Garlic cloves, 5 minced
🌿Fresh thyme, 6 sprigs
🫚Vegetable oil, 3 tbsp
🥔White potatoes, 2 medium peeled and quartered
🫙Allspice berries (pimento), 1 tsp whole
🧂Salt and black pepper, to taste
Method
1
Wash the goat pieces with water and a squeeze of lime or vinegar, then pat dry. Season generously with salt, black pepper, 2 tbsp of the curry powder, the minced garlic, thyme, allspice berries and half the chopped onion. Mix well to coat every piece, then cover and marinate in the fridge for at least 4 hours — overnight is even better.2
Heat the oil in a large heavy-bottomed pot or Dutch pot over medium-high heat. Add the remaining 1 tbsp of curry powder to the hot oil and stir it for about 1 minute until it blooms and becomes fragrant — this step is essential and is what gives Jamaican curry its depth.3
Add the remaining onion to the pot and cook for 2–3 minutes until softened. Add the marinated goat pieces in batches and brown them on all sides, about 8–10 minutes total — don't rush this step as the browning builds the base of your flavour.4
Add the whole scotch bonnet pepper and enough boiling water to just cover the meat, around 600–800ml. Stir everything together, bring to a boil, then reduce the heat to low, cover and simmer gently for 1.5 hours, checking occasionally and adding a splash more water if needed.5
Add the quartered potatoes to the pot, stir gently and continue cooking uncovered for a further 30–40 minutes until the potatoes are tender and the sauce has thickened into a rich, dark gravy. The goat should be completely tender and starting to fall from the bone.6
Taste and adjust the seasoning with salt and black pepper. If you want more heat you can break open the scotch bonnet and stir it through, or remove it whole for a milder finish. Remove the thyme stalks before serving.7
Serve the curry goat over white rice and peas, with festival dumplings or hard dough bread on the side to soak up every drop of that sauce.User Reviews
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