Jamaican Curry Goat
Slow-cooked Jamaican curry goat with bold spices, green seasoning, and rich gravy.
Caribbean
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Season 400g goat pieces with 1 tbsp green seasoning, 1 tbsp curry powder, salt, and black pepper. Marinate at least 2 hours. Chop 1 onion, mince 2 garlic cloves, and measure 0.5 tsp thyme and 1.25 cups water.
Bloom
Heat 1 tbsp oil in a heavy pot over medium heat. Add 1 tbsp curry powder, cook 30–60 seconds, stirring constantly until darkened and fragrant.
Sear
Add marinated goat to the pot, cook 5–7 minutes, stirring frequently, until browned on all sides and caramelised.
Build
Add onion, garlic, thyme, and half a scotch bonnet pepper (whole or halved). Cook 3–4 minutes over medium heat, stirring, until aromatic and onion begins to soften.
Braise
Pour in 1.25 cups water and bring to a boil over high heat. Reduce to low, cover partially, and simmer 1–1.5 hours, stirring occasionally, until meat is tender and sauce thickens to coat the back of a spoon.
Finish and plate
Taste and adjust seasoning with salt and black pepper. Transfer to a serving dish with sauce, garnish simply, and serve hot with rice or bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.