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Jamaican Curry Goat with Coconut Rice

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A rich and flavorful Jamaican dish made with tender, slow-cooked goat meat simmered in bold curry spices and served alongside creamy coconut rice. It’s a comforting, traditional Caribbean meal perfect for gatherings or hearty weeknight dinners.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Caribbean
  • Diet: Halal

Ingredients

  • 2 lb (900 g) goat meat, cut into 2-inch cubes
  • 2 tablespoons Jamaican curry powder
  • 1 tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 Scotch bonnet or habanero pepper, finely chopped (optional)
  • 1 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 2 cups beef or chicken broth
  • 2 medium potatoes, peeled and cubed
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 2 cups long-grain rice, rinsed
  • 1 can (13 to 14 oz) coconut milk
  • 1½ cups water
  • ½ teaspoon salt

Instructions

  1. In a large bowl, season the goat meat with curry powder, salt, and black pepper. Mix well and marinate for 30 minutes to 1 hour.
  2. Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Brown the goat meat on all sides, then remove and set aside.
  3. In the same pot, add chopped onion, garlic, and Scotch bonnet pepper. Sauté for 2–3 minutes until fragrant.
  4. Stir in thyme and allspice. Return browned goat meat to the pot and pour in broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally.
  5. Add cubed potatoes and simmer uncovered for another 15–20 minutes until potatoes are tender and sauce thickens.
  6. Meanwhile, combine rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes. Remove from heat and fluff with a fork.
  7. Serve curry goat hot over coconut rice.

Notes

  • For deeper flavor, marinate the goat meat overnight in the fridge.
  • Add a splash of coconut milk to the curry for extra richness.
  • Adjust spice level by using more or less Scotch bonnet pepper.
  • Curry goat tastes even better the next day as flavors develop.

Nutrition

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