Our dishes
Jamaican Curry Goat in Accra, Slow-Cooked Bone-In
Goat slow-cooked with Jamaican curry, pimento and scotch bonnet until it falls off the bone, served with rice and peas.
Authentic Jamaican Curry Goat
₵245
Premium goat slowly braised in traditional Caribbean curry until meltingly tender, with thyme, pimento and Scotch bonnet. Served with two sides.
On the menu today
Heat: Medium
Dietary: Gluten Free
Contains: Mustard
Jamaican curry, not Indian curry
The spice base is different: allspice, thyme and scallion sit underneath our house curry seasoning, and scotch bonnet carries the heat.
Bone-in, on purpose
The bones are where the flavour comes from. Expect to work a little; that is part of it.
Where it comes from
Curry came to Jamaica with Indian indentured labourers in the nineteenth century and was reshaped by Jamaican hands and Jamaican ingredients: pimento, thyme, scallion and scotch bonnet alongside the curry spices.
How we cook it
Bone-in goat, browned then simmered down with Jerk Harbour's house curry seasoning. Medium heat as standard.
Feeding a crowd
A dependable crowd-pleaser for buffets and celebration menus, and one of the easiest dishes to scale for large numbers. Catering.
Keep reading
- Jamaican Rice & Peas in AccraLong-grain rice simmered in coconut milk with kidney beans, thyme, scallion and pimento — the plate every jerk, oxtail and curry goat sits on.Read
- Jamaican Oxtail in AccraOxtail braised for hours with butter beans, thyme, pimento and browning until the meat gives way at the touch of a fork.Read
- What Is Scotch Bonnet?The fruity, floral chilli behind Jamaican heat, and why it is not interchangeable with other peppers.Read