Jamaican Curry Goat with Coconut Rice 🇯🇲🍛
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Ingredients
For the Curry Goat
2 lbs (900g) goat meat, cut into chunks
2 tablespoons Jamaican curry powder
1 tablespoon allspice
1 onion, chopped
3 cloves garlic, minced
1 inch fresh ginger, grated
2 green onions, chopped
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
1-2 Scotch bonnet peppers (adjust for heat), whole
2 tablespoons vegetable oil
4 cups water or beef broth
Salt and pepper (to taste)
For the Coconut Rice
1 cup jasmine rice
1 can (14 oz) coconut milk
1 cup water
1 teaspoon salt
Instructions
Marinate the Goat
Season Goat: In a large bowl, combine the goat meat with curry powder, allspice, salt, and pepper. Add chopped onion, garlic, ginger, green onions, and thyme. Mix well and let marinate for at least 30 minutes (or overnight for best flavor).
Cook the Curry Goat
Heat Oil: In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
Brown Goat: Add the marinated goat meat to the pot and brown on all sides, about 10 minutes.
Add Liquid: Add water or beef broth to the pot, along with the whole Scotch bonnet peppers. Bring to a boil, then reduce heat to low and cover. Simmer for about 1-1.5 hours, or until the goat is tender.
Adjust Seasoning: After cooking, taste and adjust seasoning if necessary. Remove the Scotch bonnet peppers if you prefer less heat.
Prepare the Coconut Rice
Cook Rice: In a separate saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil.
Simmer: Once boiling, reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
Serve
Plate the Dish: Serve the curry goat over a bed of coconut rice.
Garnish: Optionally, garnish with additional chopped green onions or fresh herbs.
Tips and Variations
Add Vegetables: Include diced potatoes or carrots in the curry for added texture and flavor.
Adjust Heat: Modify the number of Scotch bonnet peppers according to your heat preference.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Jamaican Curry Goat with Coconut Rice!