Jamaican curry has its roots in the island's Indian heritage, but it's become something entirely its own — earthier and warmer than other curries, thanks to Jamaican curry powder (heavy on turmeric and pimento) and the essential scotch bonnet. Goat is the classic meat, slow-cooked on the bone until it falls apart.

Ingredients

  • 3 lb bone-in goat meat, cut in pieces
  • 4 tbsp Jamaican curry powder (divided)
  • 1 onion, chopped
  • 4 cloves garlic + 1 thumb ginger, minced
  • 3 scallions, chopped
  • 1 tbsp fresh thyme + 1 tsp ground pimento
  • 1 whole scotch bonnet
  • 2 potatoes, cubed
  • 3 tbsp oil, salt & black pepper
  • Water or stock to cover

Method

  1. Season the goat with 2 tbsp curry powder, the garlic, ginger, scallion, thyme, pimento, salt and pepper. Cover and marinate at least 1 hour — overnight is best.
  2. Heat oil in a heavy pot. Add the remaining 2 tbsp curry powder and let it sizzle ("burn the curry") for about a minute to bloom the spices.
  3. Add the seasoned goat and sear on high heat until browned all over.
  4. Add the onion and the whole scotch bonnet, then pour in enough water or stock to just cover. Bring to a boil, then reduce to a gentle simmer, cover, and cook 1.5–2 hours until the meat is fork-tender. (A pressure cooker cuts this to about 45 minutes.)
  5. Add the potatoes for the last 30 minutes — they soften and help thicken the gravy. Remove the scotch bonnet, season to taste, and serve over rice and peas.

🔥 Flavor secret

"Burning" the curry powder in hot oil before the meat goes in is the step most people skip — and it's exactly what gives Jamaican curry its signature depth. Don't rush it.