Authentic Jamaican Curried Goat with Fluffy White Rice

Ingredients

• 450 g / 1 lb Goat Meat (bone-in, cut into 1-2 inch pieces)
• 2 tbsp Jamaican Curry Powder
• 1 (or 1/2 for less heat), deseeded and minced (handle with gloves) Scotch Bonnet Pepper
• 4, minced Garlic Cloves
• 1 inch piece, grated Fresh Ginger
• 1/2 medium, chopped Yellow Onion
• 1/2 medium, chopped Green Bell Pepper
• 2 stalks, chopped Scallions (Green Onions)
• 2 Fresh Thyme Sprigs
• 5-6 Allspice Berries (Pimento Seeds)
• 120 ml / 1/2 cup Coconut Milk (full fat)
• 1 medium, peeled and cubed (1 inch) Potatoes
• 1 medium, peeled and sliced Carrots
• 2 tbsp Vegetable Oil
• 480 ml / 2 cups (plus more as needed) Water or Chicken Broth
• to taste Salt
• to taste Black Pepper
• 180 g / 1 cup Long Grain White Rice
• 360 ml / 1.5 cups Water for rice

Method

1. 1

   Clean the goat meat thoroughly. Pat dry with paper towels.

2. 2

   In a large bowl, season the goat meat with 1.5 tablespoons of Jamaican curry powder, half of the minced garlic, half of the grated ginger, half of the minced Scotch bonnet pepper, salt, and black pepper. Mix well to coat all pieces. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.

3. 3

   Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, brown the marinated goat meat in batches until nicely seared on all sides. Do not overcrowd the pot. Remove browned goat meat and set aside.

4. 4

   Reduce heat to medium. Add the chopped onion, remaining garlic, remaining ginger, remaining Scotch bonnet (if using), and green bell pepper to the pot. Sauté until softened, about 5 minutes.

5. 5

   Add the remaining 1/2 tablespoon of curry powder to the pot and toast for 1-2 minutes, stirring constantly, until fragrant. This deepens the curry flavor.

6. 6

   Return the browned goat meat to the pot. Add the fresh thyme sprigs and allspice berries. Pour in the water or chicken broth, ensuring the meat is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.

7. 7

   After 1 hour, add the cubed potatoes, sliced carrots, and coconut milk to the pot. Stir gently, cover, and continue to simmer for another 1 to 1.5 hours, or until the goat meat is fork-tender and the sauce has thickened. If the sauce becomes too thick, add a little more water or broth.

8. 8

   While the curry finishes cooking, prepare the white rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 360 ml (1.5 cups) of water. Bring to a rolling boil over high heat.

9. 9

   Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during cooking.

10. 10

    Once the rice is cooked, remove it from the heat and let it rest, covered, for 5-10 minutes. Then, fluff with a fork.

11. 11

    Taste the curried goat and adjust seasoning (salt and pepper) if necessary. Remove the thyme sprigs. Stir in the chopped scallions just before serving.

12. 12

    Serve the hot Jamaican Curried Goat generously over the fluffy white rice.