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Preparation time: 2 hr 30 min

Cooking time: 2 hr 30 min

Method

Ingredients

Method

Jamaican Style Curry Goat

Step 1: SEASON & MARINATE

Coat goat with curry powder, garlic, ginger, thyme, salt and pepper. Marinate minimum 2 hours — overnight delivers best flavour penetration.

Step 2: TOAST THE CURRY

Heat oil in a heavy pot. Add 1 tbsp curry powder and cook 1–2 min until darkened and fragrant. This blooms the spices — do not skip it.

Step 3: BROWN THE GOAT

Add marinated goat in batches over high heat. Brown all sides 5 min per batch. Do not overcrowd — colour equals flavour.

Step 4: SLOW BRAISE

Add onion, scotch bonnet and enough water to cover. Bring to boil, reduce heat, cover and simmer 1.5 hours until goat is almost tender.

Step 5: ADD POTATO & FINISH

Add cubed potato and cook uncovered 30–40 min until potato is soft and gravy thickened. Remove scotch bonnet. Season.

Serving instructions

Bone-in goat delivers far superior flavour. Toasting the curry powder is non-negotiable. Grace Coconut Milk adds authentic richness at the finish.
Serving instructions
Bone-in goat delivers far superior flavour. Toasting the curry powder is non-negotiable. Grace Coconut Milk adds authentic richness at the finish.

Ingredients

Servings
4

Grace Coconut Milk, x1.75 cup

Goat meat, bone-in, cut into pieces, x3.5 lb

Jamaican curry powder, x3.0 tbsp

Medium potatoes, cubed, x2.0 count

White onion, diced, x1.0 count

Garlic, minced, x4.0 cloves

Fresh ginger, grated, x1.0 tbsp

Scotch bonnet pepper, whole, x1.0 count

Fresh thyme, x3.0 Springs

Vegetable oil, x2.0 tbsp

Allergen information
  • Gluten-free, Dairy-free, High-protein