Jamaica · Jamaican

Curry Goat

Name: Curry Goat
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 1.5 kg Goat meat, bone in; 3 tbsp Curry powder; 10 Pimento berries; 1 Scotch bonnet, whole; 5 sprigs Thyme; 400 g Potato

Goat braised low with curry powder, pimento and pepper until the sauce clings to the bone.

Prep: 30 min
Cook: 150 min
Total: 180 min
Serves: 6
Difficulty: Intermediate
Course: Main course

Ingredients

6 servings

Goat meat, bone in1.5 kg
Curry powder3 tbsp
Pimento berries10
Scotch bonnet, whole1
Thyme5 sprigs
Potato400 g

Preparation

1
Season the goat with curry powder overnight.
2
Burn the curry powder in hot oil, then brown the meat in it.
3
Add water, pimento, thyme and the whole pepper. Simmer two hours.
4
Add potato for the last 30 minutes and reduce until glossy.

Nutrition

Nutrition per serving · Calculated

calories: 462 kcal
protein: 44 g
carbs: 22 g
fat: 22 g
fiber: 3 g
sugars: 3 g
sodium: 690 mg

The ingredient behind this recipe

Allspice

Caribbean Pantry

The only major spice still grown almost exclusively in the Caribbean.

Origin: Jamaica and the Greater Antilles
Flavour: Clove, cinnamon and nutmeg in a single berry, with a warm resinous finish
Calories / 100g: 263 kcal
Seasonality: Harvested July to September

The story behind this ingredient

Allspice is the backbone of jerk. Maroon communities in Jamaica smoked meat over pimento wood, a technique born of necessity in the mountains and now the region's most exported flavour.

Discover this ingredient Explore the full ingredient story

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