Quick Recipe Version (TL;DR)
Jamaican Christmas Curry Goat with Rice and Peas is a deeply aromatic holiday meal: tender, slow-braised goat in a golden curry gravy, served with coconut rice and red kidney beans.
Quick Ingredients
- Goat and seasoning: 3 pounds bone-in goat, cut into 2-inch pieces; 3 tablespoons Jamaican curry powder, divided; 1 teaspoon ground allspice; 1 teaspoon black pepper; 1 1/2 teaspoons fine sea salt.
- Curry aromatics: 1 large yellow onion, chopped; 6 garlic cloves, minced; 1 tablespoon grated fresh ginger; 2 scallions, sliced; 6 fresh thyme sprigs; 1 whole Scotch bonnet pepper.
- For braising: 2 tablespoons neutral oil; 3 cups low-sodium chicken broth; 12 ounces Yukon Gold potatoes, cut into 1-inch chunks; up to 1 cup additional hot water, only if needed.
- Rice and beans: 2 cups long-grain white rice; 1 can red kidney beans, 15 ounces, drained and rinsed.
- Coconut rice liquid: 1 can full-fat coconut milk, 13.5 fluid ounces; 1 3/4 cups water.
- Rice seasoning: 2 scallions, sliced, with 1 tablespoon green tops reserved for serving; 3 thyme sprigs; 6 whole allspice berries; 1 whole Scotch bonnet pepper; 3/4 teaspoon fine sea salt.
Do This
- 1. Season goat with 2 tablespoons curry powder, allspice, black pepper, salt, garlic, and ginger. Cover and refrigerate for 4–24 hours.
- 2. Heat oil in a heavy pot over medium heat. Cook onion and curry scallions for 5 minutes; stir in the remaining 1 tablespoon curry powder for 1 minute.
- 3. Add goat and all its seasoning. Cook for 10 minutes, then add broth, 6 thyme sprigs, and 1 whole Scotch bonnet. Bring to a gentle simmer.
- 4. Cover and gently braise for 2 hours 15 minutes. Add potatoes and cook for 30 minutes, or until goat and potatoes are tender.
- 5. Meanwhile, bring coconut milk, water, beans, rice scallions, 3 thyme sprigs, allspice berries, salt, and the second whole Scotch bonnet to a gentle boil. Add rinsed rice, cover, and cook on low for 25 minutes.
- 6. Let rice rest, covered and off the heat, for 10 minutes. Meanwhile, uncover the curry and simmer for 10 minutes to thicken the gravy.
- 7. Remove whole peppers, thyme stems, and allspice berries. Fluff rice, garnish with reserved scallion tops, and serve with the curry goat.
Why You’ll Love This Recipe
- Rich, layered flavor: Jamaican curry powder, allspice, ginger, and thyme season the meat and its savory gravy.
- Perfect for a holiday table: A slow-cooked centerpiece that feels generous, comforting, and special.
- A complete meal: Creamy coconut rice and kidney beans balance the warmly spiced curry beautifully.
- Excellent for making ahead: The curry tastes even better after a night in the refrigerator.
Grocery List
- Meat: 3 pounds bone-in goat, preferably shoulder or a shoulder-and-leg mix, cut into curry-size pieces.
- Produce: 1 large yellow onion, 1 garlic bulb, fresh ginger, 4 scallions, 2 Scotch bonnet peppers, 1 small bunch fresh thyme, and 12 ounces Yukon Gold potatoes.
- Dairy: None; this recipe uses canned coconut milk.
- Pantry: Jamaican curry powder, ground allspice, whole allspice berries, black pepper, fine sea salt, neutral oil, low-sodium chicken broth, long-grain white rice, one 15-ounce can no-salt-added red kidney beans, and one 13.5-fluid-ounce can full-fat coconut milk.
Full Ingredients
For the Goat and Marinade
- 3 pounds (1.36 kilograms) bone-in goat shoulder or mixed curry goat pieces, cut into approximately 2-inch (5-centimeter) pieces
- 2 tablespoons Jamaican curry powder, preferably a salt-free blend
- 1 teaspoon ground allspice, also called pimento
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons fine sea salt (9 grams)
- 6 garlic cloves, finely minced, approximately 2 tablespoons
- 1 tablespoon finely grated fresh ginger (15 grams)
For the Curry Gravy
- 2 tablespoons neutral oil, such as canola or sunflower oil (30 milliliters)
- 1 large yellow onion (approximately 250 grams), finely chopped
- 2 scallions, thinly sliced
- 1 tablespoon Jamaican curry powder
- 3 cups low-sodium chicken broth (710 milliliters)
- 6 fresh thyme sprigs
- 1 whole Scotch bonnet pepper, stem attached and skin unbroken
- 12 ounces Yukon Gold potatoes (340 grams), peeled and cut into 1-inch (2.5-centimeter) chunks
- Up to 1 cup hot water (240 milliliters), added only if needed during braising
For the Rice and Peas
- 2 cups long-grain white rice (approximately 370 grams), not instant rice
- 1 can no-salt-added red kidney beans, 15 ounces (425 grams), drained and rinsed; approximately 1 1/2 cups drained beans
- 1 can full-fat unsweetened coconut milk, 13.5 fluid ounces (400 milliliters), stirred until smooth
- 1 3/4 cups water (415 milliliters)
- 2 scallions, thinly sliced; reserve 1 tablespoon of the green tops for serving
- 3 fresh thyme sprigs
- 6 whole allspice berries
- 1 whole Scotch bonnet pepper, stem attached and skin unbroken
- 3/4 teaspoon fine sea salt (4.5 grams)
Step-by-Step Instructions
Step 1: Season and marinate the goat
Pat the goat dry with paper towels, checking carefully for any loose bone fragments. There is no need to rinse raw meat. Place it in a large nonreactive bowl or food-safe container.
Add 2 tablespoons Jamaican curry powder, the ground allspice, black pepper, 1 1/2 teaspoons salt, garlic, and ginger. Rub the seasoning over every piece. Cover and refrigerate at 40°F (4°C) or below for at least 4 hours, or up to 24 hours for deeper flavor.
Step 2: Soften the aromatics and bloom the curry
Heat the oil in a heavy 5- to 6-quart Dutch oven over medium heat. Add the onion and the 2 scallions designated for the curry. Cook for 5 minutes, stirring frequently, until softened.
Add the remaining 1 tablespoon curry powder and stir continuously for 1 minute. It should become very fragrant and slightly darker, but not blackened. If it begins to catch, immediately add 1 tablespoon of the measured broth. This brief blooming step develops the curry’s flavor without scorching the spices.
Step 3: Add the goat and braising liquid
Add the goat along with all the marinade and any accumulated juices. Cook over medium heat for 10 minutes, turning the pieces frequently so they are coated in the aromatic oil. The meat will release moisture; it does not need a deeply browned crust.
Pour in the remaining measured broth and scrape the bottom of the pot with a wooden spoon. Add 6 thyme sprigs and 1 whole Scotch bonnet pepper. Bring to a gentle simmer, allowing approximately 4 minutes. The liquid should reach roughly halfway to two-thirds up the meat rather than completely submerging it.
Step 4: Slowly braise until nearly tender
Cover the pot and reduce the heat to low. Maintain a very gentle simmer, approximately 185–200°F (85–93°C), for 2 hours 15 minutes. You should see occasional small bubbles, not a vigorous boil.
Check every 30 minutes, gently turning the meat without breaking the pepper. If the gravy is becoming thick before the goat is tender, add hot water in 1/4-cup (60-milliliter) increments, up to 1 cup total. By the end of this stage, a fork should enter the meat with only light resistance. Older or larger goat pieces may need an additional 30–60 minutes before the potatoes are added.
Step 5: Add the potatoes
Gently stir in the potato chunks, keeping them mostly nestled in the liquid. Cover and simmer on low for 30 minutes, until the potatoes are tender and the goat yields easily to a fork. The meat should pull away from the bone without feeling chewy.
Start the rice now so both components finish together. If the goat still resists a fork after 30 minutes, continue cooking in 15-minute intervals. Remove fully cooked potatoes temporarily if necessary to keep them from breaking apart.
Step 6: Cook the coconut rice and peas
Rinse the rice in a fine-mesh sieve under cool running water until the runoff is mostly clear, then drain thoroughly. In a heavy 3- to 4-quart saucepan with a tight-fitting lid, combine the coconut milk, 1 3/4 cups water, drained kidney beans, remaining scallions except the reserved garnish, 3 thyme sprigs, allspice berries, 3/4 teaspoon salt, and the second whole Scotch bonnet.
Bring to a gentle boil over medium heat, stirring occasionally; allow approximately 5 minutes. Stir in the drained rice once, return to a gentle simmer, and cover immediately. Reduce the heat to its lowest setting and cook for 25 minutes without lifting the lid or stirring.
Step 7: Rest the rice and finish the gravy
Take the rice off the heat and let it stand, covered, for 10 minutes. This resting time allows the grains to finish steaming and firm up without becoming sticky.
Meanwhile, carefully lift the Scotch bonnet and thyme stems from the curry. Simmer the curry uncovered over medium-low heat for 10 minutes, stirring gently, until the gravy coats a spoon but still flows. For a slightly thicker gravy, mash 2 potato chunks against the side of the pot and stir them back in. If the sauce is too thick, loosen it with 1–2 tablespoons hot water.
Step 8: Fluff, plate, and serve
Carefully remove the whole pepper, thyme stems, and allspice berries from the rice. Fluff gently with a fork, lifting rather than stirring vigorously to keep the grains and beans intact.
Spoon the rice and peas onto warm plates or a serving platter. Add the curry goat beside it and ladle a little golden gravy over the edge of the rice. Scatter the reserved scallion greens over the top. Serve hot, and remind everyone that the goat contains bones.
Pro Tips
- Choose the right curry powder: Jamaican curry powder is typically turmeric-forward and often includes allspice. Blends vary in salt and heat; use a salt-free blend for the most predictable seasoning.
- Let tenderness set the schedule: Goat varies considerably in age and cut. Build in an extra hour for a holiday meal rather than trying to rush it with a hard boil.
- Handle Scotch bonnets carefully: Intact peppers provide aroma and some warmth, although their heat varies and they can split during cooking. Wear gloves when handling them, avoid crushing them, and remove them with a spoon.
- Protect the rice: Use a heavy saucepan and the lowest burner setting. Frequent stirring or opening the lid can make the rice gummy or unevenly cooked.
- Know your peas: In Jamaican rice and peas, “peas” commonly refers to beans, including the red kidney beans used here.
Variations
- Milder holiday curry: Replace both Scotch bonnets with 1/4 of a green bell pepper in each pot, removing the pieces before serving. The flavor will be less traditional but much gentler.
- Extra-hot curry: Keep the rice pepper whole, but slit the curry’s Scotch bonnet once before adding it. This releases substantially more heat; use gloves and avoid touching your face.
- Boneless goat: Substitute 2 pounds (900 grams) boneless goat shoulder, cut into 2-inch pieces. Begin checking tenderness after 1 hour 45 minutes of braising, and add the potatoes only when the meat is nearly tender.
Storage & Make-Ahead
Make ahead: Marinate the goat up to 24 hours before cooking, or cook the curry completely 1 day ahead. After chilling, remove any firm excess fat from the surface if desired. Reheat gently, covered, with 1/4 cup water or broth, adding more in 1-tablespoon increments if needed.
Refrigerate: Divide the curry and rice into separate shallow containers and refrigerate promptly, within 2 hours of cooking. Keep at 40°F (4°C) or below and use within 3–4 days. Do not leave cooked rice sitting at room temperature.
Freeze: Freeze curry and rice separately in airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator.
Reheat: Heat leftovers to 165°F (74°C) throughout. For rice, add 1 tablespoon water per cup of cooked rice, cover, and microwave in 1-minute intervals, stirring between intervals, until steaming hot throughout.
Nutrition (per serving)
Estimated for one-sixth of the curry and rice, accounting for the inedible goat bones. Actual values vary with the cut of meat, bone yield, coconut milk, and broth brand.
Calories: 710 kcal | Carbs: 96g | Protein: 43g | Fat: 22g | Saturated Fat: 13g | Fiber: 7g | Sugar: 5g | Sodium: 1000mg | Cholesterol: 85mg
