caribbeanjamaicangoatketostewspicydinner

Curry Goat

Name: Curry Goat
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: Caribbean
Ingredients: 700 g goat shoulder or leg, bone-in, cut into 4-5 cm pieces; 24 g Jamaican curry powder; 8 g fine sea salt; 2 g freshly ground black pepper; 10 g fresh thyme; 18 g garlic, minced; 12 g ginger, grated; 120 g brown onion, sliced; 30 g spring onions, sliced; 10 g scotch bonnet, finely chopped; 2 g ground allspice; 20 g beef tallow or coconut oil; 350 ml water; 120 ml coconut cream; 1 bay leaf; 1 g xanthan gum; 2 g fresh thyme leaves; 10 ml lime juice

This curry goat is rich, peppery, and deeply aromatic, with tender pieces of meat coated in a thick golden sauce scented with thyme, allspice, and toasted curry. Scotch bonnet brings a bright, unmistakable Jamaican heat, while coconut cream rounds the sauce into a luscious keto-friendly finish.

2 servings

792 kcal

Caribbean

Ingredients

Goat and seasoning

700 ggoat shoulder or leg, bone-in, cut into 4-5 cm pieces
24 gJamaican curry powder
8 gfine sea salt
2 gfreshly ground black pepper
10 gfresh thyme
18 ggarlic, minced
12 gginger, grated
120 gbrown onion, sliced
30 gspring onions, sliced
10 gscotch bonnet, finely chopped
2 gground allspice

Pot and braise

20 gbeef tallow or coconut oil
350 mlwater
120 mlcoconut cream
1bay leaf
1 gxanthan gum

Finish

2 gfresh thyme leaves
10 mllime juice

Instructions

1
Pat the goat dry so it browns well. In a bowl, combine the goat with the curry powder, salt, black pepper, thyme, garlic, ginger, onion, spring onions, scotch bonnet, and allspice. Rub the seasoning thoroughly into the meat for 2-3 minutes so the curry and aromatics coat every piece evenly, then let it stand for 10 minutes while you prepare the pot.
2
Heat a heavy pot or Dutch oven over medium-high heat. Add the tallow or coconut oil and, when hot, add the seasoned goat mixture. Let the meat sear hard for 6-8 minutes, turning occasionally, until several edges are well browned and the curry spices smell toasted rather than raw. Browning is key for depth, so do not stir constantly.
3
Pour in the water and scrape the bottom of the pot to release the browned bits. Add the bay leaf and bring to a boil, then reduce to a steady simmer. Cover and cook for 25 minutes, stirring once or twice, until the goat is beginning to tenderise but is not yet fully soft.
4
Stir in the coconut cream and continue simmering uncovered for 12-15 minutes, until the sauce reduces and the goat is tender enough to pierce easily with a knife near the bone. If the sauce looks thin, sprinkle in the xanthan gum while stirring continuously to avoid clumps.
5
Turn off the heat and rest the curry for 5 minutes so the fat settles and the sauce clings better to the meat. Remove the bay leaf, then finish with thyme leaves and lime juice. Taste and adjust seasoning if needed before serving.

Nutrition per serving

792 kcal

Calories

54g

Protein

11g

Carbs

59g

Fat

Fiber

Notes

•For a true Jamaican flavour, use a Jamaican-style curry powder with turmeric, coriander, fenugreek, and allspice notes; 'burning' the curry in fat at the start deepens the flavour.
•Bone-in goat gives the best taste, but if using boneless shoulder, reduce the simmering time by about 5 minutes and check tenderness earlier.
•Scotch bonnet heat varies a lot; remove the seeds for a gentler curry, or leave them in if you want a more traditional fiery finish.
•To keep the dish keto, serve with steamed cabbage, cauliflower rice, or sautéed callaloo instead of rice or roti.

Background

Curry Goat is a beloved Jamaican dish shaped by Indian indentured labourers who brought curry techniques and spice traditions to the Caribbean in the 19th century. In Jamaica, those methods merged with local ingredients such as scotch bonnet, thyme, and allspice, creating the distinctive, deeply seasoned curry served at family gatherings, parties, and Sunday meals.

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