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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



Prep Time

15 Mins

Cook Time

60 Mins


Serves 6


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 pressure cooker. Heat oil and brown the goat meat on all sides. Remove from the cooker 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 pressure cooker 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

Franciel Ikeji is a registered and licensed dietitian who is passionate about empowering clients with culturally relevant food and nutrition knowledge and strategies to Eat Better and Live Better.

View Franciel Ikeji's Website

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