Jamaican Goat Curry

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Goat is a popular island meat for jerking. Its stronger flavor works well with the rich seasonings of the jerk rub. Read more about Jamaica’s Jerk cuisine in the article “Cookin’ Jerk on de Barbacoa, Mon!” By Rick Browne


3 lbs. goat meat, cut into 1”-1 1/2” inch pieces

1/4 cup cider vinegar

2 cups water

Goat Curry

Jerk rub:

1 small Scotch bonnet pepper, seeded and minced

4 oz. curry powder

1 oz. freshly ground black pepper

2 tablespoons sea salt

4 sprigs fresh thyme (or 1 tablespoon dried)

1/2 teaspoon allspice

1/8 teaspoon ground cloves

1 1/2 cups water

1 1/2 cup coconut milk

1 large onion, roughly chopped

2 cups thickly sliced carrots

2 garlic cloves, minced

1 oz. vegetable oil

1 lb. peeled, cubed white potatoes


Wash goat meat in vinegar-water. Pat dry and rub with the jerk rub, put in sealable plastic bag and let sit for 4-5 hours in refrigerator.

Remove the meat from the refrigerator and bring to room temperature (about 20 minutes).

In a cast iron or heavy saucepan, or wok, on bbq grill or side burner over high heat, heat the oil until it just begins to smoke.

Place the spiced meat in the saucepan, turning frequently to brown all sides.

Add the water and coconut milk to the pot, then add the onions, carrots, and garlic, turn down the heat and simmer for 35-40 minutes, making sure meat is always at least half-covered with liquid, adding small amounts of water as necessary.

Add cubed potatoes and cook covered for additional 20 minutes on very low simmer.

Sprinkle on chopped green onions and serve.

Dad’s Curry Goat

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In Jamaica, they call pimento allspice. You can find allspice berries in the spice section of your grocery store, but they are often less expensive bought in bulk at a natural foods store. If you can’t find goat meat you can substitute lamb or mutton.


•    2 pounds goat meat, diced
•    3 tablespoons curry powder, divided
•    2 medium onions, diced
•    3 (or more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros)
•    1 teaspoon black pepper
•    2 cloves garlic
•    Salt to taste
•    2 green onions, thinly sliced
•    1 sprig fresh thyme
•    12 allspice berries
•    1/4 cup vegetable oil
•    2 large potatoes, peeled and diced
•    2 large carrots, peeled and diced


In a large bowl, toss the meat with 2 tablespoons curry and everything except the potatoes and carrots. Cover the bowl with plastic wrap and refrigerate overnight.

Pour the oil into a very large skillet over medium high heat. Add 1 tablespoon curry to the oil and stir. Add the meat, marinade, carrots and potatoes to pan and stir. Pour in 1 1/2 cups water and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally until the meat is cooked through, about 40 minutes.

Taste and adjust seasonings. If desired, add another Scotch bonnet, whole, and cook 5 more minutes.

Serve with rice or flatbreads.

K.B.’s Goat Pepper Sauce

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It’s really exciting to discover a unique but authentic island hot sauce recipe! This makes enough sauce to last for maybe a year in the refrigerator. Note that it is uncooked. Grind or process the peppers in a well-ventilated space, or preferably outdoors. Warning: the heat level of this sauce is off the scale, so use it sparingly. The Bahamas have an extensive sea salt extraction operation, so that is the preferred salt.


  • 1 pound goat peppers (habaneros), seeds and stems removed, halved

  • ½ pound garlic, peeled

  • White vinegar as needed

  • Sea salt to taste, about 1 teaspoon

  • Olive oil as needed


In a food processor, combine, in small batches, the goat peppers and garlic and puree into a paste. Make sure that the peppers and garlic are well mixed. Place in a large jar and cover with vinegar. Add the sea salt and mix well. Then pour 2 inches of olive oil on top of the mix. K.B. says the oil keeps the air out and preserves the pepper.


Goat Pepper Fried Chicken

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Here is a typical Bahamian fried chicken recipe that varies only slightly from island to island, and there are hundreds of islands. Serve with potato salad and a rum punch


  • 1 chicken, cut up

  • 1/4 cup K.B.’s Goat Pepper Sauce or your favorite habanero hot sauce

  • Salt and pepper to taste

  • 2 eggs, beaten

  • 2 tablespoons evaporated milk

  • Vegetable oil for deep-frying

  • Flour as needed

  • Breadcrumbs as needed

  • Additional goat pepper sauce or habanero hot sauce


Combine the chicken, pepper sauce, and salt and pepper in a zip bag. Marinate in the refrigerator for 2 hours. In a bowl, combine the eggs and the evaporated milk. Heat the oil until hot in a deep-fryer. Remove the chicken and dip in the flour, then in the egg mixture, and finally in the bread crumbs. Place in the deep-fryer and cook until golden brown. Serve with additional sauce as desired.

Grenadian-Style Curried Goat

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For this recipe, use a good quality imported curry powder; the domestic curry powders just don’t have the taste or the punch needed for this recipe. Serve this dish with rice and peas or fried plantains or cooked yams.


  • 2 pounds fresh goat (or lamb), cut into large pieces, washed

  • 2 tablespoons fresh lime juice

  • 4 tablespoons freshly grated ginger

  • 1 teaspoon salt

  • 4 tablespoons vegetable oil (use coconut oil if available)

  • 4 tablespoons white sugar

  • 2 hot Scotch bonnet (or habanero) chiles, seeds and stems removed, minced

  • 6 cloves garlic, minced

  • 2 cups chopped onion

  • 1 tomato, peeled, seeded, and chopped

  • 3/4 cup tomato sauce

  • 4 tablespoons imported curry powder

  • 3 teaspoons dried thyme, or 4 sprigs fresh thyme

  • 1 cup water, if necessary


Put the cut-up goat in a large, shallow glass dish. Drizzle the lime juice over the meat, and spread the ginger over the meat. Sprinkle the meat with the salt, then cover the pan and marinate in the refrigerator for 4 to 6 hours.

Heat a very large, heavy casserole to a high heat, add the oil and the sugar, and allow the mixture to carmelize. Add the meat and remove the casserole from the heat and allow the meat to brown without stirring for 30 seconds. Return the pan to the heat, stir the meat, and finishing browning it.

Turn the heat down to medium and cook for 10 to 15 minutes, carefully turning and stirring the meat.

Add the chile peppers, garlic, and onion; reduce the heat to a simmer, cover, and simmer for 20 minutes stirring twice. Then add the remaining ingredients, cover, and simmer for 1 ½ to 2 hours, or until the meat is tender. Stir the meat occasionally and check to make sure it doesn’t burn. Add more water, if necessary.