Jamaican Curry Goat
This Jamaican Curry Goat recipe is a flavorful, succulent dish made with Jamaican curry, goat pieces, and other spices. It’s a traditional Jamaican dish that you and your family will love.
Servings 6 people
- 3 lbs goat meat chopped into 2 inch chunks, rinsed and dried
- 2.5 Tbsp Jamaican curry powder separated
- ½ tsp ginger powder
- ½ all-purpose seasoning
- ¼ tsp allspice
- 1 yellow onion chopped
- 6 garlic cloves chopped
- 3 sprigs fresh thyme or 1 tsp dried
- 2 Tbsp oil
- 1 ¼ cup water
- 1 scotch bonnet pepper
- 1 large russet potato chopped
- Salt and pepper to taste
Rinse goat meat with vinegar and water.
Season goat meat with 1 ½ Tbsp curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight.
Remove onion and garlic from goat and set aside.
Set an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 Tbsp oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté.
Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure.
Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.
- The kind of curry you use is important to this dish. I used 2 Tbsp Blue Mountain Country Curry and ½ Tbsp Betapac. Your goat will taste like whichever curry you choose to use.
- Scotch bonnet pepper is optional in this recipe and added whole to infuse flavor during the code. Do not add it before pressure cooking and make sure the pepper is whole with no bruises or rips. Scotch bonnet peppers are spicy. Placing it in whole allows us to get some flavor without the spice.
- If you can’t find scotch bonnet pepper, a habanero pepper is a great substitute.
Calories: 395kcal | Carbohydrates: 11g | Protein: 47g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 159mg | Potassium: 882mg | Fiber: 2g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 5mg