Jamaican Curry Goat with Coconut Ric

Rich, bold, and slow-simmered to fall-apart perfection—this is real island comfort food.

Jamaican Curry Goat

Ingredients

3 lbs goat meat, cut into chunks

2 tbsp Jamaican curry powder

1 tsp allspice

1 tsp paprika

1 tsp thyme (fresh or dried)

1 tsp salt (or to taste)

½ tsp black pepper

2 tbsp vegetable oil

1 onion, chopped

3 cloves garlic, minced

2 scallions, chopped

1 Scotch bonnet pepper (whole or sliced)

1 tbsp ginger, minced

2 cups water or beef broth

2 potatoes, diced (optional)

Instructions

Rub goat with curry powder, allspice, paprika, thyme, salt, and black pepper. Marinate at least 2 hours (overnight is best).

Heat oil in a pot over medium heat. Add curry powder and cook for 1 minute until fragrant.

Add goat meat and brown on all sides.

Add onion, garlic, scallions, ginger, and Scotch bonnet. Stir well.

Add water or broth. Cover and simmer on low for 2–2½ hours, stirring occasionally, until tender.

Add potatoes if using and cook 20 more minutes until sauce thickens.

Coconut Rice

2 cups long-grain rice

1 can (13.5 oz) coconut milk

1½ cups water

1 tsp salt

1 tsp sugar (optional)

1 bay leaf or thyme sprig

Rinse rice until water runs clear.

Combine rice, coconut milk, water, salt, sugar, and bay leaf.

Bring to a boil, cover, reduce heat, and simmer 18–20 minutes until fluffy.

Plate tender curry goat over fragrant coconut rice. Spoon extra gravy on top and serve with steamed cabbage or fried plantains.