Jamaican Curry Goat Recipe

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.

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.

Return the browned goat meat to the pressure cooker. Pour in 1 ¼ cup of water, then secure the lid. Cook on high pressure for 40 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.

Once all the pressure has been released and the lid can be safely opened, remove it. Set the pressure cooker back to sauté mode. Add the diced russet potato and the whole Scotch bonnet pepper to the pot. Let it simmer for 10-15 minutes, stirring occasionally, until the potatoes are tender. Carefully remove the whole Scotch bonnet pepper before serving.