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Jamaican Curry Goat with Coconut Rice Recipe

Jamaican Curry Goat with Coconut Rice Recipe
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★★★★★

4.8 from 29 reviews

This flavorful Jamaican Curry Goat recipe features tender goat meat simmered in a rich, spiced curry sauce with potatoes, paired perfectly with creamy coconut rice. A traditional Caribbean dish bursting with bold spices like Jamaican curry powder, allspice, and Scotch bonnet pepper, making it ideal for a comforting and aromatic meal.

Ingredients

Scale

For the Curry Goat:

  • 2 lbs (900 g) goat meat, cut into bite-size pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2–3 tablespoons Jamaican curry powder
  • 1 teaspoon ground allspice
  • 1 Scotch bonnet pepper, seeded and chopped (optional for heat)
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2–3 cups beef or chicken broth
  • 1 tablespoon soy sauce
  • 2 medium potatoes, peeled and cubed
  • Salt and black pepper, to taste

For the Coconut Rice:

  • 2 cups long-grain rice
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 ½ cups water
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional, for sweetness)

Instructions

  1. Marinate and Brown the Goat: In a large bowl, toss goat meat with 1 tablespoon curry powder, salt, and black pepper to coat evenly. Heat vegetable oil in a large pot over medium-high heat and brown the goat pieces on all sides until nicely seared. Remove browned meat and set aside.
  2. Cook the Aromatics: In the same pot, sauté chopped onion, minced garlic, and grated ginger until they become fragrant and translucent. Stir in the remaining curry powder, ground allspice, and chopped Scotch bonnet pepper, cooking for 1–2 minutes to release the spices’ flavors.
  3. Simmer the Goat: Return the browned goat meat to the pot. Add fresh thyme sprigs, soy sauce, and enough broth (2 to 3 cups) to partially cover the meat. Bring the mixture to a boil, then reduce the heat to low and cover. Allow to simmer gently for 1.5 to 2 hours, stirring occasionally, until the goat is tender and flavorful.
  4. Add Potatoes: Stir in the peeled and cubed potatoes. Continue cooking for an additional 20–30 minutes, or until the potatoes are soft and the curry sauce has thickened nicely. Taste and adjust seasoning with salt and black pepper as needed.
  5. Prepare Coconut Rice: Rinse the long-grain rice under cold water to remove excess starch. In a medium saucepan, combine rice, coconut milk, water, salt, and sugar if using. Bring the mixture to a boil, then reduce heat to low. Cover and cook for 18–20 minutes or until the liquid is fully absorbed and the rice is tender.
  6. Serve: Plate the Jamaican curry goat over a bed of coconut rice. Garnish with fresh herbs such as chopped scallions or thyme if desired. Optionally, serve with lime wedges to add a fresh, tangy contrast to the rich flavors.

Notes

  • For less heat, omit the Scotch bonnet pepper or use less.
  • Goat meat can be substituted with lamb if unavailable.
  • Leftover curry goat tastes even better the next day as flavors deepen.
  • Use homemade curry powder or a trusted Jamaican brand for authentic flavor.
  • Be sure to rinse rice thoroughly to prevent clumping and achieve fluffy texture.

Nutrition

Keywords: Jamaican curry goat, coconut rice, Caribbean recipe, goat curry, spicy curry, traditional Jamaican dish

Find it online: https://maicook.com/jamaican-curry-goat-with-coconut-rice-recipe-2/