Creamy Jamaican Goat Curry Stew, full of flavorful goat meat with just the right amount of spices. Serve this Jamaican Curry Stew with some Vermicelli Rice or cream coconut rice for a winning combo!
Why This Recipe Works
If you've never had goat meat, you're missing out! If you don't like the gamey taste that lamb has, you'll be happy to know that goat meat tastes milder, and has a sweetness to it that I absolutely love!
While Birria (Mexican goat stew dish) seems pretty popular, I opted to create a Jamaican Goat Curry Stew recipe instead, with Middle Eastern flavors like allspice, ginger, and curry. These spices, along with the creaminess of the coconut milk, resulted in one awesome recipe!
If you don't have access to goat meat, you can easily substitute lamb or mutton in this Jamaican Goat Curry Stew recipe.
How to Make This Recipe
- Chop meat into chunks and place in a large ziplock bag, along with the crushed garlic.
- Mix curry, allspice, salt, black pepper, ginger, and thyme until combined. Add the spices to the bag and mix thoroughly to infuse into the meat. Marinade a few hours, or overnight.
- Heat half the oil in a Dutch oven, and sear half the meat on all sides. Remove meat from the pot, and repeat with the remaining oil and meat.
- Add the onion and cook until soft. Add the meat that was set aside back into the pot.
- Add crushed tomatoes, coconut milk, chicken broth, and dried Arbol chilis. Bring to a boil, then reduce the heat to low, cover, and simmer for 1-½ hours.
- Chop potatoes and add to the curry. Cover, and cooking for an additional 30 minutes.
- Serve stew over white rice.
Recipe FAQs and Expert Tips
At one time, mutton was quite popular in the U.S. But gradually, mutton was replaced by more popular meats such as beef and pork.
But in countries like India, where beef isn't consumed, and the Middle East, where they don't eat pork, mutton is quite popular.
You may be wondering "what exactly is mutton?" The word "mutton" refers to lambs that are generally 2-3 years old.
Whereas "lamb" refers to sheep that are under a year old. I should also mention that "spring lambs" are lambs under three months old (poor babies).
Of the three, spring lambs are the most tender and delicious, followed by lamb, with mutton being the least tender, and is t
he gamiest.
The fact that Americans generally don't like gamey meat, might explain why mutton is not very popular in America. However, it is slowly making a comeback, as Americans are becoming more open to trying new foods.
This Jamaican Goat Curry Stew is pretty thick and rich, so it should not need thickening. The starch in the potatoes does a nice job of thickening the stew.
If you opt not to use potatoes in the stew, you can use cornstarch to thicken the stew. Adding one to two tablespoons of cornstarch, whisked into a ¼ cup of cold liquid (wine, milk, broth, or water) should do the trick.
- Although some Jamaican goat curry recipes call for nine tablespoons of curry in their recipe, I think that's overkill. If, however, you think it needs more curry, feel free to add more!
- The coconut milk is a must if you want a creamy stew.
- As mentioned earlier, if you can't find goat meat, you can use lamb. If you don't like either, beef may be substituted.
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Goat Curry Stew
Ingredients
- 2 lbs. goat or lamb meat 2" cubes
- 4 cloves garlic crushed
- ¼ cup curry powder
- 1 T. allspice
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. ginger
- 1 tsp. dried thyme
- 2 T. oil
- 1 medium onion chopped
- 1 14.5 oz can crushed tomatoes
- 1 13.5 oz can coconut milk (low fat)
- 2 cups chicken broth
- 3-5 dried arbol chilis (optional)
- 2 medium potatoes
Instructions
- Chop meat into chunks and place in a large ziplock bag, along with the crushed garlic.
- Mix curry, allspice, salt, black pepper, ginger, and thyme until combined. Add the spices to the bag and mix thoroughly to infuse into the meat. Marinade a few hours, or overnight.
- Heat half the oil in a Dutch oven, and sear half the meat on all sides. Remove meat from the pot, and repeat with the remaining oil, and meat.
- Add the onion and cook until soft. Add the meat that was set aside back into the pot.
- Add crushed tomatoes, coconut milk, chicken broth, and dried arbol chilis. Bring to a boil, then reduce the heat to low, cover, and simmer for 1-½ hours.
- Chop potatoes and add to the curry. Cover, and cooking for an additional 30 minutes.
- Serve stew over white rice or creamy coconut rice.
Notes
- Although some Jamaican goat curry recipes call for nine tablespoons of curry in their recipe, I think that's overkill. If, however, you think it needs more curry, feel free to add more!
- The coconut milk is a must if you want a creamy stew.
- As mentioned earlier, if you can't find goat meat, you can use lamb. If you don't like either, beef may be substituted.
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