Jamaican Curry Goat – insanely delicious slow-cooked Jamaican Spiced Curry that is full of flavor and tender to the bone! An absolutely must-make Jamaican food! So easy to make with minimal prep. 
If you ask anyone who loves Jamaican food to pick his or her favorite, this Curry Goat would no doubt make an appearance on the list. Although goat meat has become increasingly popular in the United States due to the influx of different cultures, it isn’t celebrated nearly enough as it should. Most people shy away from it. Not a good thing. In fact, did you know it is the most consumed meat throughout the universe? Its health benefits are staggering when compared to other kinds of beef, including chicken. It has less saturated fat, calories, and cholesterol. 
But what gets me most about goat meat is not its benefits, the flavor is quite appealing, cooked properly the meat is succulent tender and rich. 
You can purchase goat meat at most International Markets –halal markets, or from Mexican and Latin American butchers. Goat meat is comparable to beef shanks or briskets. So feel free to swap the goat meat for these cuts of meat. This Jamaican Curry Goat is one of my favorite Jamaican dishes — never seem to get enough off of it. Chunky pieces of goat are slowly simmered in aromatic blend garlic, ginger, thyme, onions, and hot pepper and with curry taking center stage, until thick and creamy or however, you like it. For amazing results try making your own curry powder with this blend here. Use less with this blend because it’s homemade and packs a whole lot of spice in it. No fillers. 
I like it thick and creamy but have to adjust sometimes for family. In fact, it would be a crime not to savor this curry at least once in your lifetime. 
Oh, be sure to serve it with this Caribbean beans and rice right here. You will be happy you did. 
Enjoy!!!
Watch How to Make It
Jamaican Curry Goat
Ingredients
- 3- 3 1/2 pounds goat meat (cut in chunks)
- ¼- ½ cup cooking oil
- 2 teaspoons minced garlic
- 1 -2 teaspoons minced ginger
- 1 medium onion sliced
- 4-5 Tablespoons Curry powder
- 1- teaspoon white pepper
- 1-2 teaspoons fresh thyme
- 2 green onions sliced
- 2-3 medium potatoes
- 1 Tablespoon tomato paste
- 1 scotch bonnet pepper (adjust to suit taste buds or replace with any hot pepper)
- 1 tablespoon Bouillon powder (optional)
- Salt to taste
Instructions
- Season goat with, salt and pepper. Set aside
- In a large pot, heat oil over medium heat, until hot, and then add the goat meat sauté stirring, frequently, any browned bits off the bottom of the pot, until goat is brown.
- Then add curry, stir for about 1-2 minutes.
- Add the garlic,ginger, white pepper, onions,thyme, tomato paste, scallions (green onions) and scotch bonnet pepper stir for about a minute.
- Then pour in just enough water to cover the goat and bring to a boil and let it simmer until tender (depending on the goat size and preference) about 2 hours or more, stirring the saucepan occasionally and adding more water as needed..
- About 15-20 minutes before you remove from the stove add potatoes and bouillon powder. Continue cooking until potatoes are tender, if you want really thick curry goat let the potatoes cook even more .
- You may adjust thickness of soup with water or stock.
Nutrition Information:
Ari says
Hey Amina, thanks for sharing! 🙂 can not wait to try it! Is there an alternative for your curry? I am starting in the kitchen world and I would like something easier haha any curry powders brand that you could recommend? Thanks for reading!
Amina says
Many Jamaican cooks prefer Betapac, but Badia has a good mix too if you want a shortcut.
Khadija says
Delicious recipe… I’m a Muslim and is fasting for Ramadan now. Made it tonight for iftar(dinner after breaking fast) and it was so hearty and comforting. The whole family loved it (and suggested that Imma, you should open up your restaurant).
I made it with lamb and it did take more than 2 hours to get the meat tender enough. Aslo added carrots to the stew and it turned out great.
I’ve used many of your recipes and they are all so good!
Amina says
Wao amazing to hear your story. Much love and respect, Thank you for your feedback!!!
Ricky McNair says
I’ve made this many times and have had happy hearts leave the party always
Amina says
Great to hear that. Thanks for the feedback!!!
Debra says
My Guyanese man is so impressed with my cooking skills, thanks to you!!
Amina says
Amazing to hear that, Wish you more happiness in your life. Try some other recipes and get more compliments, Yayyy!!!
Sadaf Lynes says
I have used this recipe several times and is now my go to recipe. I follow the instructions, even making the mixed curry spice. I don’t put the scotch (personal preference) but replace with a fresh chilly with less heat. I also use the linked recipe for the rice and beans. Every single time it is delicious.
Amina says
Great to hear that you customized it. Try some other recipes you would love too.
MBC says
Delicious! I had to use lamb instead of goat as it’s not generally available in supermarkets where I live, but was amazing nonetheless! There is still a flavour that is missing (or rather not as dominant as it should be) – I just need to put my finger on it, and tweak the curry mix slightly. Otherwise, super happy, and super full!
Anthony Eskins says
Pimento and Use Dunns Curry powder Thank me later
P Turner says
Great recipe… turned out well!
Sarah says
As the water reduces do you add more to cover all the meat again? Or just a bit to stop it sticking to the pan? I added just a bit but didn’t have much sauce at the end.
imma africanbites says
Hi, Sarah. I’d say add more water as needed, but not that much to cover the meat again.
Janie Mo says
Man this is my GO TO recipe!! Always a hit and everyone loves it!
John doe says
I loves this recipe so much!!!!!
Clare Price says
Have made this recipe many times and never disappoints!
Rusty W says
I have tried a few different recipes and this is my favourite. Always a winner!