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Jamaican Curry Goat with Coconut Rice Recipe

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

4.9 from 30 reviews

This Jamaican Curry Goat with Coconut Rice recipe delivers a rich and flavorful Caribbean classic featuring tender goat meat simmered in fragrant curry spices, paired perfectly with creamy, aromatic coconut rice. Ideal for a hearty family meal or special occasion.

Ingredients

Scale

Curry Goat:

  • 2 lbs (900 g) goat meat, cut into 1–2 inch cubes
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon allspice
  • 1 teaspoon thyme (dried or 2 sprigs fresh)
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 1 Scotch bonnet pepper, whole (or chopped for heat, optional)
  • 2 tablespoons vegetable oil
  • 2 cups beef or chicken stock
  • 2 carrots, chopped
  • Salt and black pepper, to taste

Coconut Rice:

  • 1 cup long-grain rice
  • 1 cup coconut milk
  • 1 cup water
  • ½ teaspoon salt

Instructions

  1. Marinate the goat meat: In a bowl, toss goat meat with 1 tablespoon of curry powder, salt, and black pepper. Let sit for at least 1 hour or overnight in the fridge for deeper flavor infusion.
  2. Brown the meat: Heat vegetable oil in a large pot over medium-high heat. Add goat meat and brown on all sides to seal in juices and add depth of flavor. Remove and set aside.
  3. Cook aromatics: In the same pot, sauté chopped onion, minced garlic, thyme, and the remaining 1 tablespoon of curry powder for 2–3 minutes until fragrant and soft.
  4. Simmer the curry: Return browned goat meat to the pot. Pour in beef or chicken stock and add the whole Scotch bonnet pepper for subtle heat. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the goat is tender. Add chopped carrots halfway through cooking to soften.
  5. Adjust seasoning: Remove Scotch bonnet pepper if desired to reduce heat. Taste and adjust salt and black pepper to desired seasoning.
  6. Cook the coconut rice: In a medium pot, combine long-grain rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender and liquids are absorbed.
  7. Fluff and serve: Fluff the cooked coconut rice with a fork and serve it alongside the flavorful Jamaican curry goat for a complete meal.

Notes

  • Marinating the goat meat overnight enhances the flavor deeply but is optional if short on time.
  • Adjust the Scotch bonnet pepper amount based on your tolerance for heat; removing it before serving lessens the spice.
  • If goat meat is not available, lamb can be used as a substitute with a slightly different taste.
  • Use fresh thyme if possible for the best aromatic flavor.
  • Make sure to rinse the rice before cooking to remove excess starch for fluffier rice.

Nutrition

Keywords: Jamaican curry goat, Caribbean recipe, curry goat with coconut rice, goat curry, coconut rice, spicy goat stew

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