Recipe byThe ZestyPlate Kitchen
Goat marinated in curry and spices, browned, then pressure-cooked until falling-apart tender in a rich, fiery sauce with potato.
Curry goat is the dish that shows up when there's something to celebrate. The meat takes its time, softening in a deeply spiced curry until it pulls apart at the fork. A long marinade and slow cooking turn a tough cut into something fragrant and rich. Using a pressure cooker speeds the whole thing up without losing any of that special-occasion flavour.
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Prep 250 min
Cook 70 min
Total 320 min
Medium
Scale:
- 3 Lbs Goat Meat
- 2.5 tbsp Jamaican Curry Powder
- 1/2 tsp Ground Ginger
- 1/2 tsp All-Purpose Seasoning
- 1/4 tsp Allspice
- 1 chopped Onion
- 6 cloves sliced Garlic
- 3 sprigs Thyme
- 2 tablespoons Oil
- 1 1/4 cup Water
- 1 Scotch Bonnet
- 1 large Russet Potato
- To taste Salt
- To taste Pepper
Preparation
- Rinse the goat meat with vinegar and water.
- Season it with 1 and a half tablespoons of the curry powder, the all-purpose seasoning, ground ginger, allspice, onion, garlic and thyme, then marinate for at least 4 hours or overnight.
- Lift the onion and garlic off the goat and set them aside.
- Set an electric pressure cooker to high sauté and add the oil. Brown the goat for about 2 to 3 minutes per side, then take it out. Add 1 tablespoon of oil with the remaining curry powder and sauté for around 10 seconds, then add the onions and garlic and cook until softened, about 4 minutes, with a splash of water if the pan dries out.
- Return the goat with the water, cover, and cook for 40 minutes on high pressure. Let it release naturally for 10 minutes, then release the rest.
- Open the cooker and set it to sauté for 10 to 15 minutes. Add the potatoes and a whole scotch bonnet and cook until the potatoes are soft. Fish out the scotch bonnet before serving.
Tips from the ZestyPlate Kitchen
- Marinate the goat for at least four hours, or overnight, so the spices reach right into the meat.
- Brown the pieces properly before pressure cooking; the colour builds real flavour into the finished sauce.
- Toast the curry powder in hot oil to wake up its aroma before the meat returns to the pot.
- Stir the potato in near the end so it breaks down a little and thickens the sauce.
Frequently Asked Questions
Yes. Simmer the goat gently on the hob for two to three hours until it's fork-tender, topping up with water whenever the pot runs low.
Caribbean, African and halal butchers usually stock it. Go for bone-in pieces for the best flavour, and use lamb as a stand-in if goat is hard to find.
Goat wants long, slow heat. The marinade helps, but it's the pressure cooker or a patient low simmer that breaks down the connective tissue.
Rice and peas, white rice or roti, often with a cold drink to hand. It's a festive plate that tends to appear at gatherings.
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