Blue Mountain Curry Goat (or Beef) with Roasted Potatoes – Authentic Jamaica Recipe
Bold, golden Jamaican curry slow-braised with crushed pimento berries, ginger, and fresh thyme.
- Country of Origin
- 🇯🇲 Jamaica (Caribbean, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Cubed beef or lamb, Yukon Gold potatoes, Scallions, Jamaican turmeric-rich curry powder, Allspice
Ingredients for Blue Mountain Curry Goat (or Beef) with Roasted Potatoes (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed beef or lamb, prepped into bite-sized pieces
- 1.5 cups Yukon Gold potatoes, washed and trimmed
- 1 cup scallions
- 1 medium onion and 3 cloves garlic, finely minced with Jamaican turmeric-rich curry powder
- 1.5 tbsp traditional Jamaica seasoning (allspice, ginger, garlic, thyme)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cubed beef or lamb for 5 minutes.
- Add minced onion, garlic, Jamaican turmeric-rich curry powder, and allspice, ginger, garlic, thyme, stirring for 2 minutes until deeply aromatic.
- Add Yukon Gold potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in scallions right before serving warm.