Recipe courtesy of The Highlander

Curried Goat

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  • Level: Intermediate
  • Total: 2 hr 50 min
  • Active: 35 min
  • Yield: 8 servings
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2 pounds goat meat, cut into 1/2-inch cubes

1/4 cup fresh lime juice (from about 2 limes) 

1 teaspoon ground allspice 

1 teaspoon jerk seasoning 

1/2 teaspoon ground ginger 

2 sprigs fresh parsley 

2 sprigs fresh thyme 

1 bunch fresh chives 

1 bay leaf 

2 tablespoons canola oil 

1 teaspoon cumin seeds 

5 cloves garlic, finely chopped 

2 tablespoons Jamaican curry powder 

2 large sweet yellow onions, finely diced (about 3 cups) 

1 whole habanero pepper, wrapped in cheesecloth

2 tablespoons tomato paste 

Two 13.5-ounce cans coconut milk 

4 medium carrots, cut into 1/2-inch dice (about 2 cups) 

2 large russet potatoes, cut into 1/2-inch dice (about 2 cups) 

1 tablespoon Jamaican brown rum 

4 tablespoons butter 

Jasmine rice, for serving


Special equipment:
  1. Wash the goat and cover in lime juice in a bowl; set aside.
  2. Stir together allspice, jerk seasoning, ginger, parsley, thyme, chives and bay leaf in a bowl and set aside. Heat oil in a Dutch oven until it starts to smoke, then add cumin seeds and garlic. Fry until toasted, then add curry powder, onions and habanero and cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 1 minute. Add coconut milk and simmer until it boils. Add goat (discard lime juice), carrots and potatoes and simmer on medium-low for 45 minutes. Turn flame to low and stir in rum and butter, then simmer for 1 hour 30 minutes.
  3. Discard habanero. Serve over Jasmine rice.