Kimbie's Favourite Jamaican Curry Goat Recipe

I have always loved Curry Goat growing up, and so I've played around with recipes. I've settled on this one, which I really enjoy. I hope you do too x Don't forget to make with love 💕❤️🇯🇲

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Wash the Goat meat with the juice of Limes, in some water. You can also use Lemons or Apple Cider Vinegar. As long as it's acidic

Step 2

After rinsing the washed meat, add all of the marinating ingredients. Let this sit for at least an hour. You can pop this in the fridge. But don't worry about leaving it to marinate for long if you don't have time.

Step 3

I recommend Red Potatoes (Red Rooster Potatoes) for their texture and flavour. Dice the Potatoes into medium chunks. Soaking them in water for some time allows the excess starch to diffuse out of them. The water may be a bit cloudy as this process occurs

Step 4

Sweat your aromatics in the oil until translucent. Add the seasoning and mix. Add the sugar, miso paste, cream of coconut and vinegar

Step 5

I recommend using an Enamelled/Raw Cast Iron pot. Put a small amount of Beef dripping or Olive oil in a good pot. Put the marinated Goat meat in a pot, on low heat for 10-20mins. Cover with a lid. The fat should melt off of the meat.

Step 6

After the fat has melted off of the meat, rinse the water out of the Potatoes and add to the pot. Then add Coconut milk, Spinach and Bay Leaves. I'd say for every 1kg of goat meat, you only need about 400ml of Coconut milk. Let this cook for 3-5 hours, on low heat; cover with a lid. This allows the meat to be tender. Check on this periodically, checking the taste and moisture. Depending on your cooking equipment, the meat should be tender around the 3hr mark

Step 7

Serve with some basmati rice, Coconut rice or Rice'n'Peas