Jamaican Curried Goat Recipe | Royal Blend Rice & Jerk Callaloo Dinner

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than goat.

scotch bonnet pepper

💰Cheaper: habanero pepper

Habanero offers similar heat and flavor.

curry powder

💰Cheaper: turmeric and cumin

Turmeric and cumin can mimic curry flavor at a lower cost.

allspice

💰Cheaper: mixed spice blend

Mixed spice can substitute for allspice in a pinch.

Rinse goat meat with fresh water to remove any loose bones or fragments.

Add lemon and vinegar to the goat meat to help cut through the raw scent and tenderize the meat.

Drain the goat meat to ensure it's dry for seasoning.

Prepare fresh herbs and spices: onion, scallion, ginger, garlic cloves, pimento berries, thyme, and scotch bonnet pepper.

Grate the ginger instead of chopping it to release more juice and natural oils.

Poke holes in the scotch bonnet pepper to release flavor.

Sprinkle olive oil on the goat meat, then add Maggi all-purpose seasoning, garlic powder, onion powder, jerk seasoning, paprika, cayenne pepper, and curry.

Massage the seasonings into the goat meat and allow it to marinate for about 2 hours or overnight.

Heat avocado oil and add garlic, thyme, pimento berries, and curry to burn the spices for flavor.

Stir-fry the goat meat to coat it in the burnt curry.

Cover the pot to allow the goat to create its own juices and tenderize.

After about 1 hour and 45 minutes, prepare the multigrain rice with coconut milk, garlic herb butter, and salt.

Wash the rice to remove starch, then mix coconut milk powder with warm water to dissolve.

Add the coconut milk and garlic herb butter to the pot and bring to a boil before adding the rice.

Stir the rice and cover to cook, reducing the flame.

Sauté onions and green onions in olive oil for the jerk butter, then add jerk seasoning and butter.

Cook the stems of the calaloo first, then add the leaves and toss with Maggi all-purpose seasoning.

Check on the curried goat, which should be tender and have evaporated most of its juices.

Add remaining ginger, thyme, scallion, and a little liquid to create sauce.

Optionally add overproof white Jamaican rum and reduce to simmer.

Fry plantains until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary