Slow-Cooked, Tender, and Packed with Island Flavor
Servings: 6–8
Prep Time: 20 minutes (plus 1–2 hours to marinate)
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Ingredients
For the Goat:
- 3 lbs goat meat (bone-in preferred), cut into chunks
- 2 Tbsp Jamaican curry powder (chief or betapac brand recommended)
- 1 Tbsp all-purpose seasoning
- 1 tsp salt
- 1 tsp black pepper
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 medium onion, chopped
- 2 stalks scallion, chopped
- 3 cloves garlic, minced
- 1 Scotch bonnet pepper, sliced (keep whole if you want mild heat)
- 1 Tbsp fresh ginger, grated
- 2 Tbsp vinegar or lime juice
- 2 Tbsp vegetable or coconut oil
For Cooking:
- 2½ cups hot water or beef broth (add more as needed)
- 2 medium potatoes, diced
- 1 carrot, sliced
- 1 tsp pimento (allspice)
- 1 Tbsp butter (optional, for richness)
Equipment
- Large Dutch oven or heavy-bottomed pot
- Mixing bowl
- Wooden spoon
Step-by-Step
1️⃣ Season & Marinate:
Rinse goat meat with vinegar or lime juice and pat dry.
In a large bowl, season with curry powder, all-purpose seasoning, salt, pepper, thyme, onion, scallion, garlic, ginger, and Scotch bonnet.
Mix thoroughly, cover, and marinate for at least 1 hour (overnight if possible).
2️⃣ Brown the Curry:
In a large pot, heat oil over medium heat. Add 1 tsp curry powder directly to the oil and let it darken slightly (about 30 seconds).
This brings out that deep “toasted” curry flavor.
3️⃣ Sear the Meat:
Add the seasoned goat pieces (reserve the marinade). Brown on all sides, working in batches if needed.
4️⃣ Simmer and Build the Stew:
Add reserved marinade, pimento, and enough hot water or broth to cover the meat. Bring to a boil, then reduce to low, cover, and simmer for 1½ to 2 hours, stirring occasionally until the goat is tender.
Add water as needed during cooking to prevent drying.
5️⃣ Add Vegetables & Finish:
Once the goat is tender, add diced potatoes and carrots. Simmer uncovered another 15–20 minutes until the gravy thickens naturally.
Add butter if you like a glossy finish.
Tips & Swaps
- Meat Options: Substitute lamb or beef if goat isn’t available — just adjust cook time.
- Tenderness Tip: If the goat is tough, add ½ tsp vinegar during the last 20 minutes of cooking.
- Spice Level: For more heat, slice the Scotch bonnet open; for less, keep it whole and remove before serving.
- Curry Boost: Mix Jamaican curry with a touch of turmeric for extra color.
- Storage: Keeps up to 4 days refrigerated; flavor improves overnight.
Serving Suggestions
Serve with:
- White rice or rice & peas
- Fried plantains or steamed cabbage
- A cold sorrel or ginger beer
Optional Presentation:
Serve in a deep bowl with tender pieces of goat resting in golden gravy, garnished with thyme sprigs and sliced Scotch bonnet on the side. That’s that WAM Flavors festive richness — comfort, color, and pure culture. 🌿🐐✨
