Go Back
Goat Curry with Carrots and onions

Goat Curry with Carrots and Onions

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine African, Caribbean, Indian
Servings 6

Equipment

  • Dutch oven or heavy-bottomed pot This is ideal for even heat distribution and slow cooking. If you don’t have one, a large stock pot or a deep sauté pan with a lid will work.
  • Mixing bowls For marinating the goat meat.
  • Wooden Spoon or Spatula For stirring the curry without scratching your cookware.
  • Sharp chef’s knife For chopping vegetables and trimming the meat.
  • Cutting board Preferably a separate one for meat and vegetables for food safety.

Ingredients
  

For the Marinade

  • lbs bone-in goat meat cut into 1½-inch chunks (ask your butcher to chop it)
  • 1 tablespoon Jamaican curry powder preferably hot
  • 1 teaspoon ground allspice
  • 1 tablespoon fresh thyme leaves or 1 tsp dried thyme
  • 4 cloves garlic minced
  • 1 tablespoon grated ginger
  • 1 scallion chopped
  • 1 small onion chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon white vinegar
  • Juice of 1 lime

For Cooking

  • 2 tablespoons vegetable oil
  • 1 large onion sliced
  • 2 carrots peeled and chopped into chunks
  • 1 Scotch bonnet pepper whole (optional, for heat)
  • 2 teaspoons more Jamaican curry powder for toasting in oil
  • cups water or low-sodium beef broth
  • 2 teaspoons brown sugar
  • Fresh parsley or scallions for garnish (optional)

Instructions
 

Marinate the Goat

  1. Start by giving the goat meat a proper bath in flavor. In a large bowl, combine the goat meat with lime juice, vinegar, garlic, ginger, scallions, chopped onion, thyme, allspice, salt, pepper, and 1 tablespoon of curry powder. Mix well with your hands or a spoon, ensuring every piece is coated. Cover and marinate for at least 4 hours—overnight is best for flavor penetration.

Brown the Meat

  1. In your Dutch oven or large pot, heat the vegetable oil over medium heat. Add 2 teaspoons of curry powder directly into the oil and toast it for 30 seconds—this "burning" of the curry is key in jamaican food and releases the full flavor of the spice blend.
  2. Add the marinated goat meat (but not the marinade liquid yet). Sear the meat on all sides until browned, about 6–8 minutes. This builds the base of your curry’s flavor.

Build the Curry

  1. Once the meat is browned, toss in the sliced onions and cook until softened, about 5 minutes. Add the carrots, the whole Scotch bonnet pepper (don’t burst it unless you like serious heat), and the reserved marinade liquid. Pour in the water or beef broth and stir in the brown sugar. Bring it all to a simmer.

Simmer Low and Slow

  1. Cover the pot with a lid, lower the heat, and let it gently simmer for about 1.5 to 2 hours. Stir occasionally, making sure nothing is sticking to the bottom. The meat should become tender, and the sauce thickened.
  2. If the curry gets too thick before the goat is fully cooked, just add a splash of water. If it’s too thin at the end, remove the lid for the last 10–15 minutes to let it reduce.

Final Taste and Serve

  1. Taste for salt and adjust if necessary. Fish out the Scotch bonnet if used whole. Garnish with fresh parsley or scallions and serve hot.