Divine Moroccan-Style Braised Divine Lamb

Divine Jamaican Goat Curry

Bold • Aromatic • Slow-Cooked Perfection

Taste the Difference

A deeply flavorful Caribbean classic — slow-simmered with authentic spices, fresh aromatics, and premium halal goat. Rich, fragrant, and fall-apart tender, this dish delivers true island depth with a refined Divine finish.

Watch the Divine Flavor

See how this dish comes to life:

Ingredients

Divine Goat

• 2½–3 lbs Divine Foods USA goat (bone-in stew cuts preferred)
• 2 tablespoons Jamaican curry powder (authentic dark blend)
• 1 teaspoon allspice (pimento)
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon sea salt (adjust to taste)
• 2 tablespoons fresh thyme (or 1 tablespoon dried)
• 1 Scotch bonnet pepper (whole for mild, sliced for heat)
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic, minced
• 2 scallions, chopped
• 1 onion, sliced
• Juice of 1 lime or 2 tablespoons vinegar (for cleaning)

For Cooking

• 2 tablespoons avocado or coconut oil
• 1 tablespoon curry powder (for blooming)
• 1 can full-fat coconut milk
• 1 to 1½ cups water or halal broth
• 2 potatoes or carrots (optional)

Preparation

Clean the Divine goat with lime juice or vinegar, rinse thoroughly, and pat dry.

Season generously with curry powder, allspice, paprika, black pepper, salt, thyme, ginger, garlic, scallions, onion, and Scotch bonnet.

Cover and marinate for at least 4 hours — overnight delivers the deepest flavor.

Cooking Instructions

Step 1: Bloom the Curry

Heat oil in a heavy pot over medium heat.
Add curry powder and stir for 20 to 30 seconds until fragrant and darkened.

Step 2: Brown the Goat

Add the marinated Divine goat (reserve excess marinade).
Sear until lightly browned on all sides.

Step 3: Build the Curry

Add reserved marinade, coconut milk, and enough liquid to just cover the meat.
Stir gently to combine.

Step 4: Slow Simmer

Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 1½ to 2 hours, stirring occasionally, until tender.

Step 5: Finish — Divine Style

Add potatoes or carrots during the final 30 minutes, if using.
Simmer until the sauce thickens slightly and the goat becomes fork-tender.
Adjust seasoning to taste.

Serving Suggestions

Serve warm with:

• Jamaican rice and peas
• Steamed cabbage or callaloo
• Fried ripe plantains

Divine Pro Tips

✔ Keep the Scotch bonnet whole for aroma without overpowering heat
✔ Use toasted Jamaican curry for deeper color and flavor
✔ This curry develops even more richness the next day — perfect for meal prep

Your New Obsession Has a Name — Divine Foods USA

Where authentic flavor meets premium halal quality.