Jamaican Goat Curry with Roasted Carrots, Yogurt–Coconut Drizzle & Sourdough Discard Whole Wheat Roti

This deeply fragrant Jamaican-inspired goat curry simmers low and slow until the meat is tender and the gravy is rich with warm spices and Scotch bonnet heat. Served with smoky roasted carrots, a refreshing yogurt–coconut drizzle, toasted crushed cashews, fresh scallions, and soft sourdough-discard roti, it’s a complete island-inspired feast.

Your whole kitchen will smell like heaven — and yes, it’s the kind of meal that earns marriage proposals. 😉

🖤 Ingredients

For the Goat Curry

• 2 ½–3 lbs goat meat, bone-in

• 2 tbsp Jamaican curry powder (store-bought or homemade — see below)

• 1 tsp turmeric (optional)

• 1 medium onion, diced

• 4–5 garlic cloves, minced

• 1-inch piece ginger, grated

• 2–3 sprigs fresh thyme

• 2–3 scallions, chopped (white & green parts separated)

• 1 Scotch bonnet pepper (whole or sliced for extra heat)

• 2–3 cups water or low-sodium stock

• 2 potatoes, peeled & cubed

• 1 tsp allspice

• 1–2 tsp salt, to taste

• ½ tsp black pepper

• 2 tbsp oil for “burning” the curry

Optional: Homemade Jamaican Curry Powder

Mix the following and store airtight:

• 2 tbsp turmeric

• 1 tbsp coriander

• 1 tbsp cumin

• 2 tsp ground allspice

• 1 tsp fenugreek (optional)

• 1 tsp mustard powder

• 1 tsp ginger powder

• ½ tsp black pepper

• ½ tsp paprika or smoked paprika

Use 2 tbsp for this recipe.

For the Roasted Carrots

• 4–5 large carrots, peeled and cut into thick coins or chunks

• 1–2 tbsp olive oil

• ½ tsp cumin

• ½ tsp smoked paprika

• Salt & pepper

Yogurt–Coconut Drizzle

• ½ cup plain yogurt

• ¼ cup coconut milk

• 1 tsp lime juice

• Pinch of salt

Sourdough Discard Whole Wheat Roti

• 1 cup whole wheat flour

• 1 cup sourdough discard

• 1 tbsp oil

• ½ tsp salt

• ¼ cup–½ cup warm water as needed
  (Discard thickness varies — use water to adjust dough consistency.)

For Serving

• Toasted crushed cashews

• Sliced scallions (green tops)

🧑‍🍳 Directions

1. Marinate the Goat

1. Rinse and pat the goat dry.

2. Season with salt, pepper, garlic, ginger, thyme, 1 tbsp curry powder, and the white parts of the scallions.

3. Marinate at least 1 hour, or overnight for the best flavor.

2. Burn the Curry

A classic Jamaican technique.

1. Heat 2 tbsp oil in a heavy pot over medium heat.

2. Add the remaining 1 tbsp curry powder and stir until fragrant — 30–60 seconds.

3. Add the goat pieces and brown on all sides.

3. Build the Curry

1. Add onions and sauté until softened.

2. Add the Scotch bonnet.

3. Pour in enough water or stock to just cover the meat.

4. Bring to a boil, cover, and reduce to a simmer.

Simmer covered for 1½–2 hours until the goat is tender.

4. Add Potatoes & Thicken

1. Add potatoes.

2. Simmer another 25–30 minutes, partially uncovered, until the gravy thickens.

3. Adjust seasoning.

5. Roast the Carrots

1. Preheat oven to 400°F (200°C).

2. Toss carrots with oil, cumin, smoked paprika, salt & pepper.

3. Roast 20–25 minutes until caramelized.

6. Yogurt–Coconut Drizzle

Whisk yogurt, coconut milk, lime juice, and salt until smooth.
Refrigerate until ready to serve.

7. Sourdough Discard Whole Wheat Roti

1. Mix flour, discard, salt, and oil in a bowl.

2. Add warm water a little at a time until a soft dough forms.

3. Knead 3–4 minutes. Rest 10–15 minutes.

4. Divide into balls, roll into thin circles.

5. Cook on a hot skillet 1–2 minutes per side until lightly browned and flexible.

Brush with a bit of oil or ghee, if desired.

🌶️ To Serve

Spoon the tender Jamaican goat curry into bowls over basmati rice
Add roasted carrots on the side or over top.
Drizzle generously with the yogurt–coconut sauce.
Finish with toasted crushed cashews and sliced scallions.

Serve with warm sourdough-discard roti for scooping.