Pimento Grain

the recipes of a nomadic Jamaican

Karee Curry Goat

Print Friendly

Curry goat, or curried goat for those of you who prefer the grammatically correct to the culturally sound, is one of the traditional dishes served on special occasions in Jamaica.  At birthday celebrations, weddings, nine nights or wakes, a ram is usually killed and its intestines, head and manly parts used to make a spicy soup called mannish water. The rest is cooked down in a yellow Madras-style curry and served with fluffy white rice. This is my variant of the Jamaican classic.

Scotch Bonnet/Habanero

Habaneros are a good alternative to Scotch Bonnet peppers

A few weeks ago I bought some goat in a hispanic meat market and after 4 hours it was not entirely cooked. I ended up doubting my method but last weekend I tried again and had fork tender goat in two and a half hours. I am accustomed to getting freshly butchered goat from the open-air market in my Jamaican community but my recent move to the state of Washington put me in a position where I have very little control over the source of my meat. I will share my recipe with you but bear in mind that it is possible that the quality of the package of goat you buy will affect the cooking time. I recommend preparing goat a day ahead of serving because, from my recent experiences, you don’t know just how long it will take and the flavor is ten times better when it has been reheated after a day or two plus it is easier to skim the excess fat when the dish has cooled.  This recipe will work excellently with lamb but should take less time to cook.

Well-seasoned goat

Well-seasoned goat

1. Marinade

 3 lbs goat

overnight in

2 tsp salt or 1tbsp creole seasoning

1 tbsp powdered ginger

2 tbsp shredded or diced fresh ginger

1 tsp thyme leaves

5 pimento (allspice) berries, crushed

1 tsp ground peppercorn

1/2 tsp cumin

1 tsp smoked paprika

1/4 tsp cardamom

1 tsp ground mustard

1 tsp turmeric

6 extra large cloves garlic, crushed

minced skin of one small Scotch Bonnet or Habanero pepper (do not use veins or seeds unless you can handle immense heat)

sprig of fresh thyme

2. Fry on medium-low heat until slightly brown but still juicy

1 large onion, sliced


4 tbsp preferred cooking oil

3. Stir in

2 tsp cumin

2 tbsp Madras curry powder

4. Cook covered for 5 minutes, allowing powdered seasonings to blend and permeate onions. If pan is dry at this point, add a couple tablespoons of water

5. Push onions to one side of pan, increase heat and add goat pieces, searing well on each side

6. When goat is seared, cover and return to low heat for around 30 minutes before adding

1.5 cup water

7. Bring to a slow simmer then decrease heat to lowest setting that will maintain a simmer

8. Allow meat to cook, covered, for 1.5 to 2 hours, checking every 30 minutes that the water has not dried out

9. When meat is tender, add

3/4 cup coconut milk

10. Stir and allow sauce to reduce to desired thickness

11. Serve with hot white rice and a sweet slaw to balance the pepper


Enjoy with hot white rice and sweet, cooling sides like this apple slaw and cucumber relish.




1 Comment

  1. Awesome recipe! I really like the creole seasoning. Great job!

Leave a Reply

Your email address will not be published.


© 2018 Pimento Grain

Theme by Anders NorenUp ↑