JamaicanMain course
Jamaican Curry Goat
This Jamaican curry goat is cooked in a pressure cooker, yielding deeply spiced, fall-apart meat. The goat marinates overnight with curry powder, ginger, and allspice, which builds a robust foundation. You'll brown the meat and sauté the aromatics directly in the pressure cooker, developing a rich, savory sauce before cooking under high pressure. Finish it off with potatoes and a whole Scotch bonnet, which infuses a gentle heat; just remember to pull the pepper out before serving.
49 minServes 4
Method
4 steps · 49 min total
- 01
Season the 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.
