Deon Thomas’s Goat Curry


  • 2 lbs. goat meat, cut in bite size pieces
  • 2 oz. curry powder or packet of Chef Deon's Jamaican Curry
  • 1 onion, diced
  • 3 sprigs thyme
  • 1/2 cup diced carrots
  • 1/2 cup diced potatoes
  • 1/2 cup diced celery
  • 1 Tbsp. allspice
  • 1 Tbsp. minced Jamaican ginger
  • 1 Tbsp. black pepper
  • 1/4 cup salt
  • 1 - 1/2 gallon water + 1-1/2 pints
  • 1/2 cup vegetable oil
  • 2 Tbsp. flour (optional)
  • 1 Scotch bonnet pepper with stem
Deon Thomas’s Goat Curry

Elizabeth Cecil

In a bowl, dissolve salt in 1½ gallons of water. Place goat meat in salted water and let sit for at least 2 hours in refrigerator. Drain well before seasoning.

Add curry, black pepper, allspice, and oil to goat and mix well. Heat a large skillet and sear goat meat until brown.

Add the 1 ½ pints water. Cover and let cook for an hour, then add all the vegetables and herbs except whole pepper. Bring to a boil, then reduce to a simmer and cover. As vegetables start to become tender add the pepper, being careful not to break it. You want the flavor of the pepper in the curry, not the heat. Simmer until meat is tender and adjust seasoning to taste. Serve over rice.