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Flavorful Caribbean Curry Goat Recipe Easy Authentic Jamaican Spices Guide

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This flavorful Caribbean curry goat recipe captures the authentic Jamaican spices and slow simmering process to deliver tender, rich, and spicy meat perfect for gatherings or a comforting meal.

Ingredients

Scale
  • 3 pounds goat meat, bone-in, cut into chunks
  • 3 tablespoons Jamaican curry powder
  • 1 teaspoon ground allspice (pimento berries)
  • 1 whole scotch bonnet pepper, seeds removed (optional)
  • 3 sprigs fresh thyme, chopped
  • 4 stalks scallions (green onions), chopped
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 large onion, diced
  • 3 tablespoons vegetable oil (canola or sunflower)
  • 1 ½ teaspoons salt, or to taste
  • 1 teaspoon freshly ground black pepper
  • 2 cups beef or goat broth
  • 2 medium potatoes, peeled and cubed (optional)
  • Juice of 1 lime

Instructions

  1. In a large bowl, combine goat chunks, Jamaican curry powder, allspice, salt, black pepper, lime juice, minced garlic, grated ginger, chopped thyme, scallions, and half the diced onion. Mix thoroughly to coat the meat well. Cover and refrigerate for at least 3 hours, ideally overnight.
  2. Heat vegetable oil over medium heat in a large heavy-bottomed pot. Add the remaining onions and sauté until translucent and fragrant, about 5 minutes.
  3. Remove goat from marinade (reserve marinade) and brown meat pieces in batches in the pot, about 6-8 minutes per batch.
  4. Return all browned meat to the pot. Add reserved marinade and scotch bonnet pepper. Stir and toast spices for 2 minutes.
  5. Pour in broth until meat is just covered. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 ½ to 2 hours, stirring occasionally.
  6. About 30 minutes before the end of cooking, add cubed potatoes if using.
  7. Taste and adjust salt and pepper as needed. Remove scotch bonnet pepper before serving if desired.

Notes

Marinate the goat meat overnight for best flavor infusion. Brown the meat in batches to seal in flavor and avoid overcrowding. Keep simmering heat low and steady to prevent tough meat. Add broth or water if sauce thickens too much. Remove scotch bonnet pepper before serving to reduce heat if desired.

Nutrition

Keywords: Caribbean curry goat, Jamaican curry goat, authentic Jamaican spices, curry goat recipe, slow simmered goat, scotch bonnet pepper, allspice, Jamaican curry powder

Find it online: https://goldensimmer.com/flavorful-caribbean-curry-goat-recipe-easy-authentic-jamaican-spices-guide/