Curry Goat — Tender goat slow-cooked in aromatic curry with allspice and Scotch bonnet

A celebratory Jamaican dish where goat meat is marinated in a bold curry blend with allspice and Scotch bonnet, then slow-cooked for hours until fall-apart tender. The curry powder used in Jamaica has a unique profile influenced by Indian indentured laborers who came to the island.

Instructions

1. Marinate the goat: Combine 3 lb goat meat with onion, garlic, ginger, Scotch bonnet, 3 tbsp curry powder, allspice, thyme, salt, and pepper. Toss well. Refrigerate at least 1 hour, preferably overnight.
2. Sear the meat: Heat 2 tbsp oil in a large pot over medium-high heat. Brown marinated goat in batches. Set aside.
3. Build the sauce: Cook remaining marinade aromatics in the pot a few minutes until softened.
4. Slow-simmer: Return meat to pot. Add 4 cups water or broth. Bring to a boil, cover, and reduce to low. Simmer 2-3 hours until goat is very tender, stirring occasionally.
5. Add potatoes and finish: Add optional cubed potatoes in the last 30 minutes. Remove whole Scotch bonnet before serving. Adjust seasoning.

Tips

• Jamaican curry powder differs from Indian — it typically includes allspice and is more aromatic
• Goat is traditional, but lamb shoulder is a good substitute
• Best served with Rice and Peas