Jamaican Spice Step-By-Step

At a Glance

Prep: 25 min | Cook: 2 hr 15 min | Total: 2 hr 40 min | Serves: 6 | Difficulty: Medium

Introduction

This Jamaican curry goat delivers tender meat, toasted curry flavor, and balanced heat from Scotch bonnet pepper. Pimento, also called allspice, adds its warm, clove-like flavor, while garlic and scallion build the savory base. The curry should taste deep and rounded, not simply hot.

The key is to season the goat before cooking, toast the curry powder in oil, and simmer the meat gently until it nearly falls from the bone. The finished gravy should be thick enough to coat a spoon, with small beads of seasoned oil on top. Serve it with rice and peas, plain rice, or boiled food so the sauce has room to shine.

The method below uses bone-in goat, which gives the gravy more body. Ask yourself before serving: is the goat tender, is the curry cooked through, and does the Scotch bonnet provide warmth without hiding the pimento and garlic? Those are the marks of a balanced pot.

Ingredients

Protein

• 3 lb bone-in goat meat, cut into 2-inch pieces

Produce

• 6 scallions, sliced; reserve 2 for finishing
• 8 garlic cloves, finely chopped
• 1 medium yellow onion, chopped
• 1 Scotch bonnet pepper, seeded and finely chopped
• 1-inch piece fresh ginger, grated
• 2 medium carrots, cut into thick pieces

Pantry

• 3 tbsp Jamaican curry powder
• 2 tbsp vegetable oil
• 4 cups water or unsalted stock
• 2 tsp salt, plus more to taste

Spices

• 6 whole pimento berries
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp black pepper

Optional add-ons are 2 medium potatoes, peeled and cubed; 1 tbsp browning sauce for darker color; 1 tbsp lime juice for rinsing; and 1 cup coconut milk for a softer, richer gravy. Use coconut milk only if you want a variation from the traditional water-based finish.

Instructions

1. Season the goat for 20 minutes. Place the goat in a large bowl. Add the salt, black pepper, half of the garlic, half of the scallion, ginger, half of the onion, Scotch bonnet, and 3 pimento berries. Mix thoroughly so the seasoning reaches every piece. Cover and refrigerate for at least 20 minutes, or up to 12 hours. If using lime juice, add it during this step, then rinse and pat the goat dry before seasoning.

2. Brown the meat over medium-high heat for 8-10 minutes. Heat the oil in a heavy Dutch oven or deep pot until it shimmers. Remove loose pieces of scallion and garlic from the goat so they do not burn, then brown the meat in batches. Turn each piece until it has a deep brown surface on at least two sides. Transfer the browned goat to a plate. Do not crowd the pot; crowded meat steams instead of browning.

3. Toast the curry powder for 60-90 seconds. Lower the heat to medium. Add the curry powder to the oil left in the pot and stir constantly. It should darken slightly and smell nutty, but it must not turn black. This short toasting step removes the raw taste from the powder and gives the gravy its foundation.

Pro Tip: If the pot looks dry after browning, add 1 teaspoon of oil before toasting the curry. Burned curry powder will make the entire pot bitter, so reduce the heat immediately if it begins smoking.

4. Build the seasoning base for 4 minutes. Add the remaining onion, garlic, and scallion to the toasted curry. Stir over medium heat until the onion softens. Add the remaining pimento berries, thyme, and bay leaf. Scrape the browned bits from the bottom as the vegetables release moisture.

5. Return the goat and add liquid. Put the meat and any juices back into the pot. Pour in 4 cups of water or stock. The liquid should come about two-thirds of the way up the meat, not completely cover it. Bring the pot to a gentle boil over medium-high heat, about 5 minutes, then reduce the heat to low.

6. Simmer slowly for 1 hour 45 minutes to 2 hours. Cover the pot, leaving the lid slightly ajar, and cook at a gentle simmer. Stir every 25-30 minutes and add a small amount of water if the gravy becomes too thick before the goat is tender. The meat is ready when a fork slides into the thickest piece with little resistance. Keep the heat low; a hard boil can make goat tough.

7. Add vegetables during the final 25 minutes. Stir in the carrots and potatoes, if using. Continue simmering uncovered or partly covered until the vegetables are tender and the gravy thickens. Skim excess oil from the surface if needed, but leave a little seasoned oil for flavor.

8. Finish and rest for 10 minutes. Remove the thyme stems, bay leaf, and any loose pimento berries. Taste and adjust the salt. Stir in the reserved scallion and, if desired, a few thin slices of Scotch bonnet for extra heat. Turn off the heat and let the curry rest for 10 minutes before serving. The sauce will settle and thicken slightly as it stands.

Chef Notes & Variations

Bone-in goat gives the best texture and a fuller gravy, but pieces vary in size....