Counter 04 · Lamb & Goat
Caribbean Curry Goat
Jamaican-style curry goat: bone-in pieces seasoned overnight with curry, thyme, scallion and Scotch bonnet, then browned and simmered low until the gravy turns rich.
- Prep
- 20 min
- Cook
- 2 hr 30 min
- Serves
- 6
- Level
- Easy
Curry goat is Sunday food across Jamaica, Trinidad and the Miami neighborhoods that carry those traditions. The key step many skip is burning the curry, which means toasting the curry powder in hot oil until it darkens and smells nutty before the meat goes in. That removes the raw, dusty taste. Leave the Scotch bonnet whole for fragrance with gentle heat, or split it if you want fire. Potatoes added late thicken the gravy. Serve with rice and peas or roti.
Method
-
Rub the goat with 2 tbsp curry powder, thyme, scallions, garlic, allspice and salt. Refrigerate covered at least 6 hours or overnight.
-
Heat the oil in a heavy Dutch oven over medium-high. Add the remaining 1 tbsp curry powder and stir for 60 to 90 seconds, until it darkens a shade and smells toasty.
-
Add the goat, shaking off the scallions and garlic and setting them aside. Brown the meat, stirring, for 10 minutes.
-
Stir in the onion and reserved seasonings for 3 minutes, then add 4 cups hot water and the whole Scotch bonnet. Bring to a boil, cover and simmer 1 1/2 hours, stirring occasionally.
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Add the potatoes and simmer uncovered 30 to 40 minutes, until the goat pulls from the bone and some potato breaks down into the gravy.
-
Fish out the Scotch bonnet, taste for salt and let the curry sit 10 minutes before serving.
