Caribbean · hard
Curry Goat
Jamaican-style goat simmered low and slow in a rich curry sauce with potatoes and scotch bonnet. Deeply flavorful and fork-tender.
- 2 hr 25 min
- Total
- 6
- Serves
- $36.50
- Est. cost
- 520
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Halal
Parent noteOmit scotch bonnet entirely. The curry and allspice provide plenty of flavor for kids.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Goat Meat (bone-in)3 lbs
- Jamaican Curry Powder3 tbsp
- Ground Allspice1 tsp
- Yellow Onion1 large
- Scotch Bonnet Pepper1
- Yukon Gold Potatoes2 medium
- Garlic4 cloves
- Fresh Thyme4 sprigs
- Vegetable Oil2 tbsp
Method
- 01
Marinate goat pieces with curry powder, allspice, garlic, thyme, salt, and pepper for at least 1 hour.
- 02
Heat oil in a heavy pot over high heat. Brown goat in batches, about 3 minutes per side. Remove and set aside.
- 03
Sautee onion and scotch bonnet in the same pot for 3 minutes. Add remaining curry powder and stir 1 minute.
- 04
Return goat to pot, add water to just cover, and bring to a boil. Reduce heat, cover, and simmer for 1.5 hours.
- 05
Add potatoes and cook 30 more minutes until goat is falling-off-the-bone tender and sauce is thick.
- 06
Serve over white rice or with roti bread.
- 520
- Calories
- 42g
- Protein
- 22g
- Carbs
- 28g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
