Jamaican Curry Goat with Coconut Rice 🇯🇲🍛
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Ingredients:
For the Curry Goat:
2 pounds goat meat, cut into chunks
3 tablespoons curry powder (preferably Jamaican curry powder)
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1-inch piece ginger, minced
2-3 scallions, chopped
2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
1-2 Scotch bonnet peppers (adjust for spice level, whole for milder heat)
1 can (14 oz) coconut milk
2 cups beef or chicken broth
2 medium carrots, sliced
1 bell pepper, chopped
Salt and pepper, to taste
For the Coconut Rice:
2 cups long-grain white rice (like basmati or jasmine)
1 can (14 oz) coconut milk
1 cup water
1 teaspoon salt
1 tablespoon sugar (optional)
1-2 sprigs fresh cilantro or parsley, for garnish
Instructions:
1. Marinate the Goat:
In a large bowl, combine the goat meat with 2 tablespoons of curry powder, salt, and pepper. Mix well and let it marinate for at least 30 minutes (or overnight in the refrigerator for deeper flavor).
2. Brown the Goat:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the marinated goat meat and brown on all sides, about 5-7 minutes. Remove the goat from the pot and set it aside.
3. Sauté Aromatics:
In the same pot, add the chopped onion, garlic, ginger, and scallions. Sauté for about 3-4 minutes until the onions are translucent.
Stir in the remaining curry powder, fresh thyme, and the whole Scotch bonnet pepper. Cook for another 2 minutes to release the flavors.
4. Add Liquids and Goat:
Return the browned goat meat to the pot. Pour in the coconut milk and beef or chicken broth. Stir to combine.
Add the sliced carrots and bell pepper, then bring the mixture to a gentle simmer.
5. Simmer the Curry:
Cover the pot and let the curry simmer on low heat for about 1.5 to 2 hours, or until the goat is tender and the flavors meld together. Stir occasionally and check the liquid level; add more broth or water if needed.
6. Prepare the Coconut Rice:
In a medium saucepan, combine the rice, coconut milk, water, salt, and sugar (if using).
Bring to a boil over high heat, then reduce the heat to low and cover. Cook for about 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
7. Serve:
Fluff the coconut rice with a fork and serve it on a platter.
Spoon the Jamaican curry goat over the coconut rice, garnishing with fresh cilantro or parsley.
Tips:
Adjusting Heat: If you prefer less heat, remove the seeds from the Scotch bonnet pepper before adding it to the curry.
Accompaniments: Serve with fried plantains or a side salad for a complete meal.
Enjoy your Jamaican Curry Goat with Coconut Rice—a flavorful dish that brings the taste of the Caribbean to your table!