Recipe-1 › Curries of the world › Jamaican curry goat
A Sunday favourite in Jamaica, brought to the Caribbean by Indian indentured workers in the 19th century and made Jamaican with allspice, thyme, scallions and Scotch bonnet pepper. The curry powder is toasted in oil first, which Jamaicans call “burning the curry”.
Close to the base recipe HotToo hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.
Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.
This page takes those nine steps and shows what to change to make Jamaican curry goat. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.
Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Jamaican curry goat
See the full base recipe (with timers and tips) · See all curries on the world map
The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.
Main ingredient: 1 kg Goat (or mutton) on the bone, marinated overnight in curry powder, garlic, thyme and scallion.
Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.
Base step: do not useCut onions and chillies.
Jamaican curry goat: do thisCut onions and scallions. Use a Scotch bonnet instead of green chillies (whole for flavour, chopped for heat).
Base step: do not useFry in some oil for around 4 minutes on medium-high heat.
Jamaican curry goat: do thisFirst “burn the curry”: fry a spoon of curry powder in the hot oil for a minute, then add the onions.
Base step: do not useCut the vegetable(s) of your choice.
Jamaican curry goat: do thisUse the marinated goat.
Add them and fry for around 4 minutes on medium-high heat.
Base step: do not useAdd red chilli powder and turmeric.
Jamaican curry goat: do thisAdd a little more curry powder, a few allspice berries and thyme instead of chilli powder.
Keep frying until just before they start browning.
Base step: do not useAdd some water.
Jamaican curry goat: do thisAdd water to just cover.
Add salt.
Base step: do not useBoil until the gravy is as thick as you like.
Jamaican curry goat: do thisSimmer for 2 hours or more until tender, adding potato chunks for the last 30 minutes.
Serve: With rice and peas.
For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.
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