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Jamaican Curry Goat Stew

A stew with Carribean flair and a kick of spice made with yellow potatoes, goat, carrots onions and herbs.

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Potato Type: Yellow
Prep Method: Multi-Cooker




A stew with Carribean flair and a kick of spice made with yellow potatoes, goat, carrots onions and herbs.


  • 3 lbs. Fresh goat meat, cut in small and medium chunks
  • 5 tbsp curry powder
  • 2 tsp sea salt
  • ¼ cup vegetable oil
  • 1 onion, medium sliced
  • 2 tsp ginger, minced
  • 2 tsp garlic, minced
  • 1 tbsp thyme, fresh
  • 1 tbsp tomato paste
  • 3 scallions, sliced
  • 3 cups water
  • 3 yellow potatoes, large chunks
  • 3 carrots, large chunks
  • 2 scotch bonnet peppers
  • 2 bouillon cubes


  1. Toss goat with 2 tablespoons of curry and 1 teaspoon of salt.
  2. Select the sauté setting on the instant pot/pressure cooker. Heat oil and brown the goat meat on all sides. Remove from the pot and set aside.
  3. Add the onions, garlic, ginger, thyme, sauté for 2 minutes.
  4. Then add the scallions, tomato paste, and rest of the curry, sauté for another 2 minutes.
  5. Pour in the water and stir.
  6. Add meat, potatoes, carrots, scotch bonnet peppers and bouillon powder.
  7. Lock the lid on the instant pot and select the soup/stew setting.
  8. Cook for 30 minutes.
  9. Let the pressure release for 10 minutes, and then manually release the rest of the pressure.
  10. Serve and enjoy.


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Franciel Ikeji, MS, RD, LD

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