12/31/2025
Jamaican Curry Goat with Coconut Rice
Ingredients (Serves 4–6)
For the Curry Goat:
2 lbs (900g) goat meat, cut into bite-sized pieces
2 tablespoons curry powder
1 teaspoon allspice
1 teaspoon thyme (dried or fresh)
1 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
1 medium onion, chopped
2 Scotch bonnet peppers (or habanero), chopped, seeds removed for less heat
2 stalks green onions, chopped
2 tablespoons vegetable oil
2 cups beef or goat broth (or water)
2 medium potatoes, peeled and cubed
1 carrot, chopped
For the Coconut Rice:
2 cups long-grain white rice, rinsed
1 1/2 cups coconut milk
1 1/2 cups water
1/2 teaspoon salt
Instructions
1. Marinate the goat:
In a large bowl, combine goat meat, curry powder, allspice, thyme, salt, and black pepper.
Mix well, cover, and marinate for at least 2 hours or overnight in the fridge for best flavor.
2. Cook the goat:
Heat vegetable oil in a large pot over medium-high heat.
Add marinated goat meat and sear until browned on all sides.
Add garlic, onion, Scotch bonnet peppers, and green onions; sauté for 2–3 minutes until fragrant.
Pour in the broth, bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours until the meat is tender.
3. Add vegetables:
About 20 minutes before the curry is done, add cubed potatoes and carrots. Continue simmering until vegetables are cooked and tender.
4. Prepare the coconut rice:
In a medium saucepan, combine rinsed rice, coconut milk, water, and salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice is cooked and liquid is absorbed.
Fluff with a fork.
5. Serve:
Plate the coconut rice and spoon the Jamaican curry goat on top. Garnish with extra green onions if desired. Serve hot.
