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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 25 reviews

This Jamaican Curry Goat with Coconut Rice recipe offers a delicious and authentic Caribbean meal featuring tender goat meat marinated in a blend of spices and slow-cooked to perfection. Paired with fragrant, creamy coconut rice, it’s a flavorful feast that combines rich, spicy, and aromatic elements for a hearty and satisfying dish.

Ingredients

Scale

For the Curry Goat:

  • 2 lbs (900 g) goat meat, cut into 1–2 inch cubes
  • 2 tbsp Jamaican curry powder
  • 1 tbsp allspice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 Scotch bonnet or habanero pepper, seeded and chopped (optional for heat)
  • 2 cups beef or goat stock
  • 1 cup coconut milk
  • 2 carrots, sliced
  • 2 potatoes, peeled and cubed
  • 1 tbsp fresh thyme

For the Coconut Rice:

  • 2 cups long-grain rice
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 1/2 cups water
  • 1/2 tsp salt

Instructions

  1. Marinate the goat: In a bowl, toss the goat meat with Jamaican curry powder, allspice, salt, and black pepper. Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.
  2. Brown the meat: Heat vegetable oil in a large pot over medium-high heat. Brown the goat meat evenly on all sides to develop a rich color and depth of flavor. Remove the meat and set aside.
  3. Sauté aromatics: In the same pot, sauté the chopped onion, minced garlic, and chopped Scotch bonnet pepper (if using) for 2–3 minutes until aromatic and slightly softened.
  4. Cook the curry goat: Return the browned goat meat to the pot. Pour in the beef or goat stock and coconut milk. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the goat meat is tender and flavorful.
  5. Add vegetables: Add the sliced carrots, peeled and cubed potatoes, and fresh thyme to the pot. Continue simmering for another 20–30 minutes until the vegetables are soft and cooked through.
  6. Prepare the coconut rice: In a separate saucepan, combine the long-grain rice, coconut milk, water, and salt. Bring to a boil, then lower the heat to a simmer. Cover and cook for 18–20 minutes until the rice is tender and all the liquid has been absorbed.
  7. Serve: Plate the curry goat hot over a bed of the coconut rice. Optionally garnish with fresh herbs for an extra touch of freshness and color.

Notes

  • If you prefer less heat, omit the Scotch bonnet pepper or reduce the amount used.
  • Slow cooking the goat meat is key to tender results; use a heavy-bottomed pot or Dutch oven for best heat distribution.
  • For a richer curry, you can increase the coconut milk in the curry goat to 1 1/2 cups.
  • Long-grain rice varieties such as jasmine work well for coconut rice.
  • Leftover curry goat tastes even better the next day as flavors deepen, and it freezes well for up to 3 months.

Nutrition

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

Find it online: https://maicook.com/jamaican-curry-goat-with-coconut-rice-recipe-3/