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Jamaican Curry Goat (Oven-Cooked)

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The Jamaican Curry Goat is a traditional Jamaican dish and what I personally call a pot of Caribbean Goodness😍. It’s marinated overnight and infused with all those flavors of the Caribbean, then slow-cooked in a spicy, thick, rich, and luscious gravy of aromatics and spices, resulting in succulent, fall-off-the-bone tender and juicy chunks of meat bursting with aromatic spicy flavors andddddddd it all comes together in the oven.  BIG WIN!

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Curry goat is a traditional Jamaican dish slow-cooked on the stovetop, outside over an open flame, or on a coal stove. This version (mostly) a hands-off method allows the goat to cook evenly and slowly and there is no compromise on flavor whatsoever. NONE!

Curry is hands down my favorite spice. It instantly makes everything taste so much better. True story. The Jamaican curry is magic. I hope you will love this recipe as much as I do and add it to your meal rotation.

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What’s The Difference Between Jamaican Curry And Indian Curry?

Before we dive into cooking this delicious dish, Let’s talk curry!!

The main difference between Jamaican and Indian curry is that Jamaican curry is made with curry powder. Curry in India is not made with curry powders (that’s a UK invention) and is often sauce-based with either coconut milk or cream blended with tomatoes, fresh herbs, and toasted spices.

Jamaican curry is not a single spice but a unique blend of spices which often includes a mix of turmeric, cumin, paprika, cardamom, garlic, and fenugreek. Its also infused with pimento seeds (allspice berries), which gives Jamaican curry its unique flavor and sets it apart from most other curries. Got it? Excellent.😁 Let’s move on.

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What Are The Differences Between Goat Meat, Mutton, and Lamb?

Goat Meat

Now that we know the differences in curries let’s talk goat meat – shall we? Goat meat comes from goats, not sheep. Jamaicans have historically referred to goat meat as mutton. It’s NOT the same thing, but if you hear a Caribbean (or South Asian) person mentions “mutton” in a sentence they are more than likely referring to goat meat. Got it? lol 😎.

Goat meat is red meat, with fine-grained flesh and ranges in color from light pink to bright red. The tender cuts have a sweet but only slightly gamey flavor.

Goat meat is also lower in calories, saturated fats, and cholesterol than beef, pork, lamb, and chicken. The goat is lean with very little fat or marbling, so high temperatures will make it tough when cooked. Low and slow is always the go.

The common name for goat meat is simply “goat”, though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (It.), cabrito (Sp.), or kid.

Mutton

The meat of an adult sheep (around two to three years old) is mutton.

Mutton has a deep red color and is fattier than lamb. It is also tougher and the flavor is stronger and gamier. This is because it contains a higher concentration of fatty acids which intensify as the animal becomes older. 

You can serve up your oven-cooked curried goat with your choice of rice, veggie, or roti wrap for an insanely delicious meal.

Lamb

The meat from a sheep in its first year is a lamb. Fresh lamb meat varies in color from light pink to pale red. Generally the darker the shade of pink, the older the animal.

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Ingredient Rundown

Ingredients To Make Jamaican Curry Goat

Goat Meat – cut them in 1-2 inch chunks. The bones are pretty tough. Ask your butcher to cut them up at purchase. This will save you time and aggravation.

Spices – Jamaican curry, all-spice, turmeric, all-purpose seasoning, garlic powder, onion powder (you can use granulated garlic powder or onion powder)

Other – freshly cracked pepper, salt, dry bay leaves, boiling water, and butter

Vinegar – I used white distilled vinegar to rinse the meat. You can also use lime juice or lemon.

Aromatics – yellow onion, garlic cloves, whole scotch bonnet pepper, fresh ginger, my custom seasoning blend, fresh thyme, scallions (both green and white parts)

Vegetables – carrots and white potatoes

Garnish – Fresh thyme (optional)

*** The full recipe, including all ingredients, measurements, and instructions, and recipe video 🎥 is located in the recipe card below.

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Where To Source Key Ingredients?

Where Can I Buy Jamaican Curry Powder?

I can always pick up a pack of my favorite curry powder at my local grocery store. You’ll definitely find it at the Caribbean Market if there is one close by. If you’re unable to locate the item in your area you can also source it from Amazon. I’ve linked a few for your convenience. My absolute favorite Jamaican Curry powder is Betapac Curry (not sponsored). Betapac Curry is a product of Jamaica and the brand preferred by most Jamaicans.

Here are some other brands you might like as well:

Where Can I Buy Quality Goat Meat?

You should be able to source good quality goat meat at the butcher in the Caribbean community or the local Halal butcher shop. I personally prefer to buy my goat meat directly from the butcher shop (instead of the supermarket). It’s usually better cuts and quality.

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Substitution

Can I Substitute Jamaican Curry for Indian or Thai Curry?

No, Nope! Not for this dish. Thai and Indian curries are different flavor profiles and differ from the Jamaican Curry in taste and composition.

Do I Need to include both carrots and potatoes?

No, you don’t need to add both. You can choose between the two ingredients. The carrots add color + nutrients and in my opinion, is a must for any respectful stew. The potato makes it heartier and helps to thicken the gravy. You can also use a cornstarch slurry as a thickening agent.

If you’re using a slurry add it gradually and check the consistency before adding more. I use a 1:2 ratio of corn starch to cold tap water.

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What Goes Well With Curry Goat?

You can serve yours up with a variety of sides.

It’s typically served with plain white rice or Jamaican rice and peas. You can also with boiled provisions, wrapped in a delicious roti or even over mashed potatoes. Let me know in the comments how are you serving yours?

Got Leftovers?

Make sure the leftovers have cooled down to room temperature before storing.

How To Store Leftover Curry Goat In The Fridge?

You can store your leftover curry goat in the fridge for 3-4 days.

Leftovers can be kept for 3-4 days in the refrigerator. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately.

How To Store Leftover Curry Goat In The Freezer?

To store your leftover curry goat freeze it in an airtight container with a lid or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.

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How Long Does Curry Goat Last In The Freezer? 

Properly stored, it will maintain the best quality for about 4 months but will remain safe beyond that time.

You can freeze your curry goat in small batches. This way you don’t have to reheat the whole thing for small servings; it reheats really well.

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Need To Reheat?

How To Reheat Leftover Curry Goat On The Stovetop?

The curry goat reheats really well on the stovetop. You can remove the frozen meal from the freezer and allow it to thaw in the fridge until you are ready to reheat. This is my preferred and go-to for reheating most of my leftovers. The food tastes a lot fresher and much better in my opinion.

Empty the curry goat in a saucepan over low heat and allow the food to heat all the way thru slowly. It does take some patience to re-heat this way, but of course, you can use the microwave. (see microwave instructions below)

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How To Reheat Leftover Curry Goat In The Microwave?

This is not my preferred method of reheating my leftovers. It heats unevenly and sometimes the food just tastes a bit off flavorwise (in my opinion) But I’m fully aware that the microwave is quick and efficient and if it’s your preferred way to reheat here’s what I suggest:

Place a damp paper towel over the plate to add moisture and prevent the goat meat from drying out too much. Reheat for about 4-5 minutes until your meal has heated all the way through. The actual time varies depending on your microwave.

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Kraving More?

Check out my other krave-worthy curry recipes, or explore  The Recipe Index for even MORE KRAVE-WORTHY EATS.

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JAMAICAN CURRY GOAT (OVEN-COOKED)

JAMAICAN CURRY GOAT (OVEN-COOKED)

This Jamaican curry goat version is slowed cooked in a spicy, thick, rich, and luscious gravy of aromatics and spices resulting in a fall-off-the-bone tender pot of Caribbean goodness plus it all come together in the oven.

Recipe by Kerri-Ann Bryan
5 from 3 votes
Course: MainCuisine: JamaicanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

300

kcal
Marination

12

minutes
Total time

14

hours 

Gather Your Ingredients

  • 3 pounds goat meat, cut in 2-inch bite sizes

  • 1/4 cup white distilled vinegar

  • 2 tablespoons Jamaican curry powder, divided (homemade version below)

  • 1 tablespoon ground turmeric

  • 2 tablespoons all-purpose seasoning

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 tablespoons custom seasoning blend

  • 1 medium yellow onion, chopped and divided

  • 4 stalks scallion, chopped and divided

  • 4 cloves garlic, chopped

  • 2 piece fresh ginger, crushed or 2 teaspoons ground ginger

  • 8 sprigs fresh thyme, chopped and divided or 2 teaspoons dried thyme

  • 3 pieces dry bay leaves

  • 1-2 teaspoon freshly cracked black pepper or to taste

  • 1 teaspoon pink Himalayan salt or to taste

  • 1/4 cup vegetable oil

  • 4 cups boiling water

  • 1 large potato, diced

  • 1 medium carrot, cut in rounds

  • 6 whole pimento berries, crushed

  • 2 whole scotch bonnet peppers, or habanero or slices

  • 2 tablespoon butter

Instructions

  • Trim meat, cut into 1-inch bite-size pieces (you can ask your butcher to cut into pieces at the time of purchase), and place in a medium-large bowl.
  • Pour vinegar into a bowl and add enough water to cover the meat. Allow goat meat to sit in the mixture for at least 30-60 seconds, then drain.
  • Rinse at least twice with fresh tap water to remove the vinegar smell from the meat.
  • Next, let the goat meat sit in the bowl for at least one minute to allow the excess moisture to drain to the bottom of the bowl. Drain any liquid sitting at the bottom of the bowl, then pat the goat meat dry with a clean paper towel. Discard paper towel when done.
  • To the bowl, add one tablespoon curry powder, turmeric, custom seasoning blend, chopped onion, scallion, garlic cloves, ginger, thyme, scotch bonnet pepper, bay leaves, pimento seeds, black pepper, and salt.
  • Massage the seasonings into the meat, cover airtight and place in the bottom of the refrigerator to marinate for at least two hours. Over-night is best.
  • Remove bowl with marinated goat meat from the refrigerator, and place on the counter for 30-45 minutes to take the chill off the chicken and allow it to come down to room temperature. This allows for evening cooking.
  • Preheat oven to 325° and boil water, and set aside.
  • Heat vegetable oil in a heavy bottom pot over medium heat and add the remaining one tablespoon curry powder and scotch bonnet pepper. Toast curry for 2 minutes, stirring periodically.
  • Increase heat to medium-high, add the marinated meat, and sear 3-4 minutes uncovered on both sides.
  • Next, add 4 cups of boiling water. Cover and bring to a boil.
  • Transfer pot with cover to oven and cook for 2- 2.5 hours or until the meat is tender.
  • Check liquid level occasionally (every 20-30 minutes) and add more water if low. Keep liquid level at least half covering the meat (The top of the meat should be visible).
  • Add the potatoes, carrots, and the remaining onions, scallion, and thyme; cook for 20 minutes until potatoes are tender, and the broth has reduced into a rich, silky gravy.
  • Give thanks and Enjoy!
  • Serve warm with Jamaican rice & peas, plain white rice, or roti.

Recipe Video

Kerri’s Recipe Tips

  • Allow the goat meat to come down to room temperature to remove the chill. This will allow the goat meat to cook evenly.
  • Use hot water instead of cold when cooking. The hot water doesn’t disrupt or stops the cooking process.
  • I ALWAYS recommend reading through the recipe in full a couple of times before starting. That way you know exactly what to expect and you can prep accordingly.
  • Gather all your ingredients before cooking. This way you don’t forget to add an ingredient or two. Believe me, It has happened so many times so I use “mise en place” to save my sanity and the recipe.

Nutritional Information

Nutrition Facts

4 servings per container


Calories683.74

  • Amount Per Serving% Daily Value *
  • Total Fat 28.35g 44%
    • Sodium 2539.34mg 106%
    • Amount Per Serving% Daily Value *
    • Potassium 1971.5mg 57%
    • Total Carbohydrate 29.24g 10%
      • Sugars 3.12g
    • Protein 74.76g 150%
    • Vitamin A 844.83%
    • Vitamin C 36.85%
    • Iron 13.34%
    • Phosphorus 714.62%
    • Zinc 14.43%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    kerriannskravings.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. For more information read our Nutritional Disclaimer.

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