Jamaican Curry Goat Batch

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Caribbean · 230 min · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 1 lb goat meat, bone-in, cubed
• 1 tbsp Jamaican curry powder
• 1 medium yellow onion
• 2 garlic cloves
• 3/4 tbsp fresh ginger
• 1 Scotch bonnet pepper
• 1 medium Yukon gold potatoes
• 1/4 tbsp fresh thyme
• 1/4 tsp ground allspice (pimento)
• 1 tbsp vegetable oil
• 3/4 tsp salt

Method (tap to check — screen stays awake)

1. Season goat with 2 tbsp curry powder, minced garlic, ginger, thyme, allspice, and salt; marinate at least 1 hour, overnight for the best flavor.
2. Heat oil in a heavy pot over medium-high and bloom remaining 1 tbsp curry powder 30 seconds.
3. Add goat and brown on all sides 8-10 minutes.
4. Add diced onion and whole Scotch bonnet, then pour in water to cover; bring to a boil.
5. Cover and simmer on low 2 hours, topping up the water as needed, until the meat is nearly fork-tender and starting to release from the bone.
6. Add cubed potatoes and simmer uncovered 20-25 minutes until the goat is fully fork-tender and the gravy thickens.
7. Remove the whole Scotch bonnet and cool before portioning.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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