JamaicanMain course
Jamaican Curry Goat
This Jamaican curry goat is tender and deeply spiced, cooked in a pressure cooker to get that fall-apart texture. The goat meat marinates overnight with curry powder, ginger, and allspice, building a rich base of flavor. Browning the meat and sautéing the aromatics in the pressure cooker before cooking under high pressure helps develop a complex, savory sauce. Finish it with potatoes and a whole Scotch bonnet for a gentle heat, removing the pepper before serving.
49 minServes 4
Method
4 steps · 49 min total
- 01
Prepare and Season Goat
Rinse the goat meat thoroughly with vinegar and water. In a large bowl, season the goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, chopped onion, sliced garlic cloves, and thyme sprigs. Mix well to coat everything, then cover and marinate for at least 4 hours, or ideally, up to overnight in the refrigerator. - 02
Sear Goat and Sauté Aromatics
Before cooking, remove the onion and garlic from the marinated goat and set them aside. Set your electric pressure cooker (like an Instant Pot) to high sauté and add 2 tablespoons of oil. Once hot, add the goat meat in batches if necessary, browning it for about 2-3 minutes per side until a nice crust forms. Remove the browned goat from the insert and set aside. Add another 1 tablespoon of oil to the pot, then stir in the remaining curry powder and sauté for about 10 seconds until fragrant. Add the reserved onions and garlic, sautéing until they soften, which takes about 4 minutes. If the onions look a little dry, add a splash of water to help them along.
