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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!
Table of Contents
- Jamaican Curry Goat
- Here’s Why You’ll Love this Recipe
- What is Curry Powder?
- What is Jamaican Curry Powder Made Of?
- Curry Powder to Use in this Recipe
- What does Curry Goat Taste Like?
- What’s Needed to Make this Recipe (Kitchen Equipment)
- Ingredients and Ingredient Notes
- How to Prepare Jamaican Curry Goat
- See My Story Below for Step-by-Step Instructions!
- Recipe Variations and Substitutions
- Serving Suggestions and Tips
- Recipe Notes and Tips for Success
- Can I Make this Ahead of Time?
- Storage Instructions
- Reheating Instructions
- Frequently Asked Questions (FAQs)
- Interested in more Jamaican Recipes? Check These Out!
- Jamaican Curry Goat Recipe
- DID YOU MAKE THIS RECIPE?
- ARE YOU STILL HUNGRY?
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!
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.
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.
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.
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).
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.
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.
Frequently Asked Questions (FAQs)
Yes. Goat is healthier than chicken, beef, and pork. It has less saturated fats, calories, and cholesterol.
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.
Most international markets sell goat meat. Halal, Mexican, and African shops tend to sell goat meat too.
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!
- Ackee and Saltfish
- Brown Stew Fish
- Jamaican Oxtail Recipe
- Jamaican Red Peas Soup
- Jamaican Chicken Soup
- Jerk Chicken Sandwich
- How to Soak Fruit for Christmas Cake
- Easy Jamaican Pigeon “Gungo” Peas and Rice
- Jamaican Pickled Vegetables (Escovitch Sauce)
- Jamaican Curry Shrimp (Seafood)
- Jamaican Rasta Pasta
- Quick & Easy Jamaican Jerk Chicken
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Jamaican Curry Goat
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
Nutrition
Well, what can one say? It’s a shame other vistor do not come to your website i lloked at one who 74 comments but like your and so glad i did it was Bloody amazing
THANK YOU SO MUCH
Hhaha! I’m so glad you tried it out and loved it!! Thanks so much for leaving a review to let everyone else know to try it as well!! Awesome!!
I didn’t try it yet, but i would really like to know what cut of meat you used for the stew. Will any ‘stew’ cut work for this dish or do you have any recommendations?
If you enjoy have curry goat with bones I’d recommend the rib cuts, but if you prefer more meaty I’d recommend the shoulder or the leg!! Hope this helps!
Brilliant recipe. I made it last week. Goat I got out of the freezer from an African shop. I did use no bones meat as the meat was cut frozen which means the bony meat has lots of splinters. Decent anatomical cuts – the bones in would clearly be better. Agreed.
Comment – the cooking takes a lot longer, maybe I had an old goat. More like 4-6 hrs. But I kind of expected that. I left it a couple of nights in the fridge after cooking before eating and that was further a good thing.
Hi Peter! Thanks so much for leaving this feedback! I understand why you opted for the boneless goat, and regardless of bone-in or boneless the recipe is a winner! Also, yes – the older the goat, the tougher the meat, the more time it takes to cook until tender! I’m so happy you enjoyed!
I can’t wait to make this! I am curious though I have a jar of Monsoon Coast Tobago habanero curry powder, would that work in this recipe?
Also could it be done in an instant pot? It is all I have to cook with
Hi Fraser, absolutely it can be done in the instapot – it’ll be ready faster and tender! Just put it on sauté mode towards the end to adjust the seasoning as desired and let it simmer until ready! Also, absolutely! I would definitely give that curry a try!
I have tried a few times to make curry goat but it never turned out properly, this recipe finally got me there, it came out delicious I’m so happy, the only change was using boneless mutton instead of goat, I really love the tips and instructions as I think this made all the difference, thank you!
I love this for you Alaina!! Yayyyy to finally getting it right! So happy I could assist!!