Jamaican · main

Curry Goat

Name: Curry Goat
Prep time: 31 min
Total time: 2 h 31 min
Cuisine: Jamaican
Ingredients: 2 lbs goat meat, bone-in, cut into pieces; 3 tbsp Jamaican curry powder; 1 tsp allspice; 3 sprigs thyme; 1 Scotch bonnet pepper; 4 cloves garlic, minced; 1-inch piece ginger, grated; 1 onion, chopped; 3 scallions, chopped; 2 medium potatoes, cubed; 2 tbsp oil; salt to taste; 1/2 tsp black pepper; 3 cups water

Curry Goat reads richness 6.2, umami 6.0 and heat 4.7 on Palate's 0–10 flavor X-ray — a Jamaican main, about 2 hr 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.3 / 10
Sweet & Fruity — 1.7 / 10
Sour & Bright — 0.6 / 10
Bitter & Earthy — 2.9 / 10
Rich & Fat — 6.4 / 10
Aromatic & Spice — 5.5 / 10

The measured notes (of 18)

Richness 6.2 · Umami 6.0 · Heat 4.7 · Allium 3.8 · Warm Spice 3.3 · Salinity 2.9 · Earthy 2.7 · Herbaceous 2.4 · Sweetness 1.5 · Bitterness 1.5 · Floral 0.8 · Fruity 0.7 · Sourness 0.6 · Nutty 0.6

What's in it (14)

2 lbs goat meat, bone-in, cut into pieces
3 tbsp Jamaican curry powder
1 tsp allspice
3 sprigs thyme
1 Scotch bonnet pepper
4 cloves garlic, minced
1-inch piece ginger, grated
1 onion, chopped
3 scallions, chopped
2 medium potatoes, cubed
2 tbsp oil
salt to taste
1/2 tsp black pepper
3 cups water

Time & effort: about 2 hr 31 min (31 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 78.2 kcal, 8.5 g protein, 2.8 g fat, 5.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

Marinate goat pieces in curry powder, allspice, thyme, garlic, ginger, scallion, salt, and pepper for at least 2 hours.
Sear in hot oil until browned, then add onion, Scotch bonnet, and water or stock to cover and braise 2 to 3 hours until the meat is fall-off-the-bone tender.
Add cubed potatoes in the last 30 minutes and cook until the gravy thickens.
Serve with rice and roti.

Dishes with a similar flavor shape

Beef and Potato Curry — Indian
Pepper Soup — Nigerian
Gungo Peas Soup — Jamaican
Boudin — Cajun/Creole
Kefta Tagine with Eggs (Tagine Kefta Mkaouara) — Moroccan

Keep reading: what richness, umami, heat mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.