What better way to beat the icy chill of the January blues than an island-inspired winter warmer? Shiver no more, because our take on Jamaican curry goat is about to set dinner on fire.

Curry goat arrived in Jamaica with the many Indian migrants who made the island their home. Bringing with them a variety of spices and cooking techniques, age-old traditions blended with new island flavours leaving us with the G.O.A.T. of all curries. A regular feature at weddings and parties all around Jamaica, it’s the fusion of aromatics that makes this curry so special. That, and the heart of any Caribbean dish, the fiery scotch bonnet (don’t say we didn’t warn you).

New to the world of Jamaican cooking? All you need is a fragrant combination of staple spices, a few hours for marination (trust us, it’s worth it), and a couple more for the stew. Before you know it you’ll be tucking into tender chunks of goat meat, soaked in a heady fusion of cumin, coriander and allspice. Serve up with crispy roti or a hearty helping of rice and peas to seal the deal.

*Greatest of all time (come on, we had to do it)

Curry Goat

Serves: 4

Marinating time: 4 hours

Total cooking time: 2 – 2 ½ hours

 

500g goat meat with bones

2  onions (sliced)

4 cloves of garlic (crushed)

4 potatoes (chopped into large bite-size chunks)

Small bunch of thyme

1 tbsp turmeric

1 tsp ground fenugreek

1 tsp ground coriander

1 tsp ground cumin

1 tbsp pimento berries (ground)

1 tbsp flour

1 scotch bonnet

2 tbsp vegetable oil

 

Step 1 Marinate the meat in your spices before resting it in the fridge for 4 hours. Top tip: Leave it overnight for extra flavour.

 

Step 2 Heat a splash of vegetable oil in a large casserole dish, toss in your goat meat (bones and all) and brown evenly.

 

Step 3 Add your onions and garlic, sprinkle with flour and stir till well coated.

 

Step 4 Cover with 600 ml of water and give everything a good mix, scraping any browned bits off the bottom of the dish.

 

Step 6 Add the thyme and scotch bonnet then stew the lot for 1 – 1 ½ hours until the meat is tender.

 

Step 7 Toss in the potatoes and simmer for another 15 – 20 minutes till tender.

 

Step 8 Serve with roti and steamed cabbage, or try our recipe for Caribbean-style rice and peas.

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