Jamaican Goat Curry in Denver: Why It's on an Indian Menu

Jamaican goat curry is the dish people least expect on an Indian menu, and the one they talk about most afterward. If you've been looking for curry goat in Denver, it's worth knowing where it comes from.

How curry got to Jamaica

After slavery ended in the British Caribbean, tens of thousands of workers from India came to Jamaica on indenture contracts starting in the 1840s. They brought their spices and their cooking. Over generations, curry became part of Jamaican food, picking up allspice, thyme, and scotch bonnet along the way. Curry goat is now a centerpiece at Jamaican celebrations.

Why goat

Goat is one of the most eaten meats in the world and one of the most overlooked in American restaurants. It's leaner than lamb and has more flavor than chicken, and it's made for slow cooking. Braised low and slow in a spiced sauce, it turns tender and rich, and the sauce picks up a depth you can't rush.

Our version

Our Jamaican goat curry is slow-braised in a mix of Caribbean and South Asian spices. It's dairy-free and gluten-free. It has warmth rather than fire, though you'll notice the scotch bonnet.

What to pair it with

• Basmati rice, or our cranberry saffron rice.
• Garlic naan, if you want to soak up every bit of sauce.
• A Tama Tama cocktail. It's bright enough to cut through the richness.
• A cold lager, if cocktails aren't your thing.

It's on the menu for dine-in, pickup, and delivery. If you want the backstory on why it sits next to butter chicken and momo, read the story behind our menu.