Christmas/ Jamaican/ Main Dishes & Entrées/ Thanksgiving

Jamaican Curry Goat

November 17, 2022

Jamaican Curry Goat is a beloved Caribbean meal made of stewed goat meat, and chunks of potatoes in a thick, savory curry sauce. This flavoured dish is marinated overnight in Jamaican spices and then slow-cooked until it’s fall-off-the-bone tender. Serve for dinner with a side of white rice and plantains.

close up view of a bowl of curry goat

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Jamaican Curry Goat is a beloved Caribbean meal made of stewed goat meat, and chunks of potatoes in a thick, savoury curry sauce. This full-flavoured dish is marinated overnight in Jamaican spices and then slow-cooked until it’s fall-off-the-bone tender. Serve for dinner with a side of white rice, plantain and coleslaw.

Are you looking for more Jamaican curry recipes? Try this Jamaican Curry Shrimp or this quick and easy Jamaican Coconut Curried Salmon for the perfect weeknight meal!

a bowl of curry goat.
Jamaican Curry Goat in Bowl

Jamaican Curry Goat

Jamaican Curry Goat is one of my favourite Caribbean meals! Chunks of tender goat meat are simmered in a blend of curry powder, ginger, peppers, and fresh thyme, among other robust seasonings. As it slowly cooks, your kitchen will be full of the inviting aroma of warm spices. Enjoy the process because you are about to make the best curry goat recipe!

Here’s Why You’ll Love this Recipe

  • Easy to Make  – with minimal prep, this Jamaican curry goat recipe is pretty hands-off. Most of the “work” is in waiting for the flavours to marry, tenderizing the goat meat in the fridge, and allowing it to simmer on the stove for a couple of hours. All you need is patience and trust me, this is worth the wait!
  • Perfect for Special Occasions  – this standout dish is one of the most popular Caribbean meals. It’s a delicacy so it’s a bit pricier than your standard chicken, beef, or pork so it’s usually reserved for holidays and special occasions. When you serve this, your guests will definitely be impressed.
  • Leftovers Aplenty – While this tastes delicious fresh, curry goat is one of those rare meals that tastes even better the next day. Make a big batch and you can feast on this for several days!
white bowl of curry goat.
Curry Goat in Bowl

What is Curry Powder?

Curry powder is a combination of a blend of dried spices often used in Indian cooking, however, many cultures (i.e. Asian and Caribbean) use curry powder in a variety of dishes as well. It is highly aromatic with a yellowish-orange hue.

What is Jamaican Curry Powder Made Of?

Jamaican Curry Powder is a beautiful spice blend of turmeric, coriander, fenugreek, cumin, pimento, black pepper or pepper variety, star anise, garlic, and sometimes salt.

Curry Powder to Use in this Recipe

You definitely want to use quality Caribbean curry powder. Each culture/region has their own unique blend of spices that make up curry powder so it is important to use a Caribbean brand.

Personally, I recommend using the Betapac Limited Curry Powder or the Montego Jamaican Style Mild or Spicy Curry Powder.

What does Curry Goat Taste Like?

Curry goat has a distinct taste that sets it apart from other Jamaican dishes. Goat naturally has a slightly sweet, rich flavour with a tender, succulent texture. Add curry and you have a savoury sauce with touches of vibrant spices.

jamaican curry powder
Montego Brand Curry Powder
betapac curry powder.
Betapac Brand Curry Powder

What’s Needed to Make this Recipe (Kitchen Equipment)

  • Large Mixing Bowl – use this to season and marinate goat meat.
  • Large Dutch Oven or Pot – to slow cook on the stove.

Ingredients and Ingredient Notes

  • Goat Meat – the main ingredient in this recipe. Cut it into chunks.
  • Curry Powder – use quality curry powder. Personally, I recommend using the Betapac Limited Curry Powder or the Montego Jamaican Style Mild or Spicy Curry Powder
  • Seasoning – I used a blend of all purpose seasoning, salt, black pepper, garlic powder, and onion powder.
  • Scotch Bonnet Pepper – the main flavour component in most Jamaican recipes, scotch bonnet adds a kick of spice.
  • Pimento Seeds (allspice berries) – this brings an aromatic quality to the dish as well as a depth of flavour.
  • Aromatics – I used onion, escallion (scallions), and minced garlic.
  • Fresh Thyme – roughly chopped.
  • Ginger – fresh, grated.
  • Water – the goat needs to stew in liquid until it becomes tender.

To Season Goat

  • Potatoes – cut into small chunks, this thickens the stew and makes it a heartier meal.
  • Fresh Thyme – roughly chopped.
  • Garlic – finely chopped.
  • Ginger – fresh, grated.
  • Bell Pepper – diced.
curry goat ingredient flatlay.

How to Prepare Jamaican Curry Goat

1. Prep Goat Meat: Trim and Rinse

Using kitchen shears, trim any excess fat. Then, place goat meat in a large bowl and add cool water with either some vinegar or lemon juice. Using your hands, gently rub the pieces of meat together to remove any debris or excess fat. Then, rinse, drain and pat dry the meat.

2. Prep Goat Meat: Season

To the large bowl with the goat meat add dried and fresh seasoning – curry powder, all purpose seasoning, salt, black pepper, scotch bonnet pepper, pimento seeds, garlic powder, onion powder, escallion, onion, garlic, thyme and ginger. Cover and allow to marinate in the fridge overnight, or at least a few hours.

a bowl of raw goat meat and seasonings for the marinade.
thoroughly mixed marinated goat.

3. Slow Cooked Jamaican Curry Goat

Heat a large dutch oven or pot over high heat and add vegetable oil. When hot, add the goat meat and cover with a heavy lid. The goat meat will eventually spring its own “water” or liquid, when this has drawn down (almost like frying) add 5 cups of water, or enough to fully cover the meat. Cover and allow to cook on medium heat for approx. an hour to an hour and a half (or more depending on the meat).

close up view of marinated curry goat

Periodically check the pot to ensure the water hasn’t dried out before the meat has cooked and become tender to your liking. Keep adding additional cups of water until desired tenderness has been reached.

Add additional seasoning – potato, thyme, garlic, ginger, sweet pepper, and salt if needed. Then add one cup of water (or more) to cover the potatoes and meat. Leave to simmer on medium-low heat until the potato are fork-tender and the sauce has thickened. Serve hot and enjoy!

See My Story Below for Step-by-Step Instructions!

Recipe Variations and Substitutions

  • Type of Meat – I highly recommend using goat meat for this recipe but if you don’t have any, you can use lamb or even beef instead. You need hearty meat with bones that can withstand long, slow, cooking.
  • Scotch Bonnet Pepper – if you don’t have scotch bonnet pepper, swap it out for habanero pepper.
  • Coconut Milk – while traditional curry goat does not include coconut milk, some recipe variations will add this.

Serving Suggestions and Tips

Curry goat and white rice are a delicious, classic combination. You could swap the white rice for Jamaican Rice and Peas. Yams and plantains would also complement this dish.

Recipe Notes and Tips for Success

  • Wash the Meat – you must wash the goat meat before cooking. Goat meat can have a distinct, gamey scent if not washed thoroughly. It would ruin the whole dish if cuts of meat were not properly cleansed prior to cooking so don’t skip that crucial step.
  • Pat Dry Meat – after washing the meat, be sure to pat it dry so the seasoning sticks.
  • Marinate – goat meat is thick and tough so it needs time to marinate. There’s no way around this. Marinate for at least four hours but preferably overnight.
  • Add Water – gradually add the water so you don’t end up with a bland curry goat. I recommend pouring the first batch of water from the same bowl used to marinate the goat so it absorbs those flavours as well.
raw goat coated with seasonings.

Can I Make this Ahead of Time?

Yes. The marinating process takes at least four hours so that should be done ahead. You can make curry goat ahead of time. See below for storage and reheating instructions.

Storage Instructions

Store leftover curry goat in an airtight container in the store in the fridge for up to 4 days. For longer storage, freeze and it will last up to 3 months.

Reheating Instructions

Reheat over low heat in the oven or over low-medium heat on the stove until it’s evenly warmed.

close up view of a bowl of curry goat

Frequently Asked Questions (FAQs)

Is curry goat healthy?

Yes. Goat is healthier than chicken, beef, and pork. It has less saturated fats, calories, and cholesterol.

Is curry goat spicy?

It has a medium spice level. The scotch bonnet brings the heat but the sweetness of the goat balances it out. If you prefer a less spicy curry goat, leave out the scotch bonnet pepper.

Where can I buy goat meat?

Most international markets sell goat meat. Halal, Mexican, and African shops tend to sell goat meat too.

Is goat meat and mutton same?

No. The term mutton is often used interchangeably between sheep and goat. However, mutton actually references lambs that are older than one year (mature sheep).

Interested in more Jamaican Recipes? Check These Out!

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close up view of a bowl of curry goat

Jamaican Curry Goat

Jamaican Curry Goat is a beloved Caribbean meal made of stewed goat meat, and chunks of potatoes in a thick, savoury curry sauce. This full-flavoured dish is marinated overnight in Jamaican spices and then slow-cooked until it's fall-off-the-bone tender. Serve for dinner with a side of white rice, plantain and coleslaw.
5 from 1 vote
Prep Time 20 mins
Cook Time 2 hrs
Marinating Time 8 hrs
Total Time 2 hrs 20 mins
Course Main Dishes & Entrees
Cuisine Jamaican
Servings 4 servings
Calories 674 kcal

Equipment

  • Large Mixing Bowl to season and marinate goat meat
  • Large Dutch Oven or Pot

Ingredients
  

  • 2 lb Goat Meat cut into chunks
  • 2 tbsp Curry Powder betapac or montego brand curry recommended
  • 1 tbsp All Purpose Seasoning
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 Scotch Bonnet Pepper
  • 8 Pimento Seeds or allspice berries
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 med Onion finely chopped
  • 3 stalks Escallion green onion, finely chopped
  • 5 cloves Garlic minced, or finely chopped
  • 4 sprigs Fresh Thyme
  • 1 tsp Ginger grated
  • 6-10 cups Water divded

To Season Goat

  • 1 med Potato cut into small chunks
  • 2 sprigs Fresh Thyme
  • 1 clove Garlic finely chopped
  • 1/2 tsp Ginger
  • 1/4 Bell Pepper diced

Instructions
 

Prep Goat Meat: Trim and Rinse

  • Using kitchen shears, trim any excess fat. Then, place goat meat in a large bowl and add cool water with either some vinegar or lemon juice. Using your hands, gently rub the pieces of meat together to remove any debris or excess fat. Then, rinse, drain and pat dry the meat.

Prep Goat Meat: Season

  • To the large bowl with the goat meat add dried and fresh seasoning – curry powder, all purpose seasoning, salt, black pepper, scotch bonnet pepper, pimento seeds, garlic powder, onion powder, escallion, onion, garlic, thyme and ginger. Cover and allow to marinate in fridge overnight, or at least a few hours.

Jamaican Curry Goat

  • Heat a large dutch oven or pot over high heat and add vegetable oil. When hot, add the goat meat and cover with a heavy lid.
  • The goat meat will eventually spring its own "water" or liquid, when this has drawn down (almost like frying) add 5 cups of water, or enough to fully cover the meat. Cover and allow to cook on medium heat for approx. an hour to an hour and a half (or more depending on the meat).
  • Periodically check the pot to ensure the water hasn't dried out before the meat has cooked and become tender to your liking. Keep adding additional cups of water until desired tenderness has been reached.
  • Add additional seasoning – potato, thyme, garlic, ginger, sweet pepper and salt if needed. Then add one cup of water (or more) to cover potatoes and meat. Leave to simmer on medium low heat until the potato are fork tender and sauce has thickened. Serve hot and enjoy!

Video

Notes

What Curry Powder to Use – personally, I recommend using the Betapac Limited Curry Powder or the Montego Jamaican Style Mild or Spicy Curry Powder. However, any Caribbean curry will work well here.
Marinate Meat Overnight – for best results, leave your meat to marinate overnight. This leads to unbelievably intense flavour and richness.
Take the Chill Off – remove meat from fridge at least 30 minutes ahead of time, to take the chill off before cooking.
Taste Test – before adding the potatoes and the last bit of seasonings, taste test to gauge the level of saltiness in your dish and adjust as needed.
Curry Goat Gravy – making the gravy is the last step before the goat is finished. Do so by adding potatoes, fresh seasonings and water then allowing to simmer until thickened. If you prefer a thinner gravy, add less potatoes or don’t allow the potatoes to “crush out” into the meat.
 
 

Nutrition

Calories: 674kcalCarbohydrates: 7gProtein: 39gFat: 54gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 166mgSodium: 2497mgPotassium: 659mgFiber: 2gSugar: 1gVitamin A: 230IUVitamin C: 12mgCalcium: 82mgIron: 5mg
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white bowl of curry goat.

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