Jamaican Curry Goat – insanely delicious slow cooked Jamaican Spiced Curry that is full of flavour 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 increasing 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 beefs, 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 dish — 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 life- time. 
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 – insanely delicious slow cooked Jamaican Spiced Curry that is full of flavour and tender to the bone! An absolutely must-make Jamaican food! So easy to make with minimal prep.
- 3- 3 1/2 pounds goat meat (cut in chunks)
- ¼- ½ cup cooking oil
- 2 teaspoons minced garlic
- 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
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Season goat with, salt and pepper. Set aside
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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.
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Then add curry, stir for about 1-2 minutes.
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Add the garlic, white pepper, onions,thyme, tomato paste, scallions (green onions) and scotch bonnet pepper stir for about a minute.
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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..
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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 .
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You may adjust thickness of soup with water or stock.
I am going to try making this for Christmas dinner as we have a Jamaican in the house. I have a question though, how many pounds of goat meat do I need? It’s listed 3-3 1/2 lbs. What does this mean?
It means any amount of meat that’s between 3 -3 and 1/2 pounds would work.
Hello! Just wanted to thank you for the recipe. I made it last year for a family member and it was very popular. So popular that I was specifically asked to make it again. Another dish of yours won me serious points with my SO’s family.
Thanks again and enjoy your holiday.
Wohooo! I’m so happy for you. Happy holidays to you, too.
I finally made this yesterday and it is excellent. I had to drive a long distance to get goat, but it was worth it. After reviewing your comments, Imma, I will use beef shanks next time, as it is much easier to find in my part of Michigan. Thanks for a great meal.
Hello, Imma. Thank you, thank you, thank you a million times. My sister and her boyfriend recently visited my wife and me for the first time. Her boyfriend is Jamaican and I knew he loves goat with curry. I couldn’t resist the opportunity to make it for him. I’ve made goat and I’ve made curry but never goat with curry. Normally I probably wouldn’t serve something to first-time guests the first time I prepare it so I would be lying if I said I wasn’t a bit nervous. There was no need to be. This recipe was such a big hit. Beautiful, delicious, and fun (with your Caribbean rice) and one of the best goat dishes I’ve ever had. Bless your heart.
Paxton, thank you so much for sharing this ! So happy you and your family enjoyed this and the other sumptuous recipes. It really warms my heart that you would take time out to let me know.
Hi, is it better to leave the scotch bonnet whole or finely dice? Would it result in a different taste? Many thanks x
Hi, Leanne. Leave the scotch bonnet whole.
How come there is no ginger in this recipe
You may add ,if desired .
Love this recipe use it all tge time especially in a slow cooker taste is superb
Thanks for letting me know, Phil! Now I have the hankering to prepare this one for tomorrow. =)
Hello Imma!
My name is Kiah. And I have been a fan of yours for months now. I love your site and your recipes are AMAZING, EASY AND SUPER DUPER EXTRA DOUBLELY DELICIOUS!
I’ve tried so many of them and have loved every one that I tried.
Now my question is about this recipe in particular. Can I use cubed goat stewing meat or does it have to have the bone in it?
Thanks!
P.S. YOUR FOOD IS AWESOME!! 🙂
Cubed goat works fine. But I prefer the bone-in as the bone adds flavor to the dish. And I simply love nibbling the bone. 😉
we have a celebration of Caribbean culture once a year where I live, and after going and my partner being too fussy too try goat(), I made this today and replaced with beef to keep as authentic as I could without the goat.
We both adored it!!! Nicest curry I’ve had! Nothing but compliments from the rest of the family either!
I’m glad your family loves it, Ella!
Hi Imma, What a great, no-nonsense curry goat recipe! I love the fact that there is no laborious marinading process as in other recipes, however I did add the juice of half a lime to my seasoned goat as I prepared all the other ingredients, and being a lazy cook just put my fresh sprigs of thyme in whole. (I will remove the stalks when the curry is cooked). I had a read through some of the comments from other people and have a few suggestions. I pierce my scotch bonnets with a sharp knife to release the flavour and spice into the curry, when I leave them whole. To the guy from the UK that cannot get goat meat, I am in London and use Shepherds Bush Market in W12. If he is anywhere near a city he should have no issue tracking down a respected Halal Butcher. When I lived in Manchester I used butchers in Rusholme on the Curry Mile. It is available on line, but expensive (even though it is a byproduct of the dairy industry! The Nannies are kept for breeding and milk while the young Billies are generally slaughtered for pet meat as the market is not huge in England sadly!) Also, Dunn’s river do a really good Jamaican Curry Powder thatis available in the uk, £3.89 for 500g. I love curry goat, and appreciate a recipe that I will be able to eat in the next few hours!! The perfume is filling my flat and my neighbours are going to be soooooooooo jealous! lol I will let you know how it compares to other recipes that I have used, lots of love, Eamonn
Glad to hear it turned out good for you, Eamonn! That curry goat smell is definitely mesmerizing. And thank you so much for all the helpful info. Have a good one!
can you use beef broth instead of water
you sure can.
After trying a few different Curry Goat recipes over the years, which have sadly disappointed.
I’m happy to report this one is our new GO TO recipe.
Authentic and more importantly “absolutely delicious”.
I sliced the Scotch Bonnet up to give it a little extra heat and for us it was perfect.
Thank you so much, I’ll be trying your Jerk
recipe next.
Yay! Thank you so much!
Hi Imma!
I want to make this recipe but cannot have bouillon powder and I definitely don’t want to leave out the extra flavor. What can I use as a substitute? 1 cup of broth? Would that be too much liquid?
Hi Danielle! You can replace half of the water with broth. That would help .Happy Cooking!!!
I use chicken stock and I always add a stick of butter
Hi Imma,
My supplies of goat meat have do finally arrived today….. I’m so pleased as I’m so looking forward to trying ur recipe!! I was wondering if I exchanged the scotch bonnet for 2 tablespoons of hot sauce would this work as well?
Hi Steph, Yes it would do just fine. Happy Cooking!!!
Making this agen for the second time also going to serve it with white rice and veg x
Hi Emma. I’m very interested in cooking this dish. For dinner tonight but I’m confused as to why you mentioned it being confused with ginger, but then didn’t put ginger in the actual recipe?
***Infused
My bad! You really don’t have to use ginger , it works just fine with or without ginger. 1 teaspoon would do just fine .
I made this curry last night! With yam carrots plus a small spoon of jerk seasoning and coconut. . Absolutely easy to follow and adapt. Thank you so much. I’m going to cook it today for my family reunion, I hope I can improve on yesterday’s .
What a great recipe , I’m so happy I stumbled across this blog.
So happy you are here Marie! I really appreciate your kind words and I’m so happy you liked it. Practice makes perfect that’s for sure ! Thanks again and Happy New Year!
I made this today and it was sooooo good! Thank you!!
Great! Thanks for the feedback! And Merry Christmas!
Hi there, I have a couple of questions. I’d like to cook your Jamaican Curried Goat recipe in a slow cooker. I’ve read through the comments section and see you have recommended it be cooked on high for 4-5 hours – which is great. Just wondering at what point in time the potatoes should be added? I was thinking at approximately the 4 hour mark? And also wondering if you feel it would taste better simmered over the stove as the original recipe states, or if a slow cooker would do just as good of a job. Thanks in advance and I can’t wait to try this tonight.
Hi Tammie! I tried both versions and they both deliver in flavor . Just a matter of preference. I usually add the potatoes same time as the goat. Make sure they are large chunks of potatoes. Happy cooking !!!
Love love love this recipe. Made it this weekend. An absolute winning dish. Just aroused my taste buds. Thanks a ton Imma for sharing this recipe. Will check and try out other recipes of yours.
Cheers,
Divya
Oh WOW! Thanks for feedback Divya. Can’t wait to see which ones you try out !
Happy Holidays!!!
I don’t consider myself a good cook but this came out perfect. I was wondering if I should have marinated the goat overnight like I have seen on other recipes, but I didn’t and it still came out tender and flavorful. THANK YOU SO MUCH!
My pleasure ! Glad to hear it worked out well for you. Thank you so much for taking the time to let me know.
Can’t wait to try this recipe.
Awesome! Do let me know how it works out for you.
I had some frozen goat in the freezer that I had bought on a whim and never used. I thawed it out, made sure it wasn’t freezer burned, and found your recipe. I mostly followed it except for the following: I had to simmer much longer for the meat to get tender. The sauce was thin so I thickened with a little cornstarch. I noticed that you mentioned ginger in your narrative, so I threw in a teaspoon of dried at the end. Then for good measure, a teaspoon of coconut sugar. It was delicious with your Caribbean rice!
Awesome ! Thanks for taking time out to share such detailed feedback with us. Glad to hear it worked out well for you.
Excellent recipe thank you so much for such great and clear instructions and the pictures, I often get lost in the kitchen but had no problem with this. Thanks
YES! Glad to hear it was a hit . Thanks for taking the time to let me know.
Hi, when cooking for thr 2 hours is it lid on or lid off?
Hi John! The lid is on.
I was looking for a recipe for goat, an came across your recipe and had to look no further. I’m new to eating goat, as my partner is Congolese and he misses, as he would say, “real food”, so I try my best to find recipes that will seem close to home for him. So I will be preparing your curry goat tomorrow. Your recipes are amazing and looks very very immaculate, you now have another subscriber. Thanks for creating these amazing recipes!!!
Yay ! Thanks for taking the time to let me know kori- it means a lot to me. You are going to love the curry goat it’s one of my favorites .
Have a great weekend!!!
This is awesome. My second time making this Curry Goat. Thank you so much.
Sincerely,
April
My pleasure ! Thanks for taking the time to let me know April.
Have to say this is amazing! I first tried curried goat at my local stall which I travel 30miles to go to and when searching how to make it I came to your recipe….have cooked it several times it is my favourite! Kids love it too so thanks….the rice and pea is delicious also
So happy to hear this . Now you don’t have to add mileage to your car anymore . Yes to that ! Also thrilled that it’s a hit with the family
Hi
Love this dish…. I often wonder how long it will keep in the fridge for, some people I know keep it for a week while others say 3 days,
How long do you keep your curry and rice in the fridge for?
Thanks ! Mine lasts for about 5 days. I try to eat it before the 5th day though. Sometimes, I make , divide in half and freeze the other half.
Im sure you need to season the meat with the curry seasoning from the night before then scrape off what ever seasoning is on it and then brown it then add the seasoning back in after right? so it marinates and brings more flavor.
this looks awesome though. good job.
Really awesome tip! Thanks for sharing Jason.
I really wish I could be invited to eat at your home you have awesome recipes maybe a white girl like me who loves flavor and spice can give a shot at making them if not perfectly will give a foundation to try something great. It is sad tho American cooks can be intimidated by goat meat but I did enjoy curry goat dishes while eating out and some didn’t cook to tenderness but I guess the more Ima and love then tender guaranteed and u definitely will have this on a list of favorites !! Ha
I live the recipe. I add carrots and pretty much the actual recipe give or take amounts of seasonings and love it.
Thank you.
Awesome!Thanks for taking the time to let me know.
Hi so I am American and have a Trinidad husband I tried a goat recipie today and found my goat at the local grocery store surprisingly I tried my own little recipe going off of what my husbands aunt has shown me instead of adding water I used coconut milk and it looks and smells great next time I make this again most likely in the next we weeks I will try this recipe
You are definitely going to enjoy this too! Do let me know how it works out for you. Thanks !
Please stop claiming goat curry as a Jamaican dish. There is nothing Jamaican about it.
It is a dish from the subcontinent or India, made by Indians in Jamaica. It is wrong and inappropriate for Africans to call it their own lol
We are lovers of all things delicious here not fighters, nor haters! And yes, goat curry is widely known as a Caribbean thing. One of those imports that Jamaicans perfected and made it their own. And Africans do have their own curry goat too! Lol
I made this last night for today and it turned out great! I read through some of the comments and opted for the goat shoulder. Seared meat as per the recipe but covered and put in the oven on 265 degrees (F) for 2 hours. Added potatoes and then cooked an additional 45 minutes. The meat was sooooo tender! I grew up in this, but it was my girls first time having goat. We paired with coconut jasmine rice (no beans). They loved it! Next time will do the traditional rice and peas, yam, plantain and dumpling! Arghhhh! I can’t wait. Thanks for posting! Its serving us all well years later!!!!
Fantastic! Oh Boy! You are making me hungry, with those pairings !!!Thanks for taking the time to share your thoughts with us.
Hello, I want to try this recipe but don’t have fresh thyme. Can I use dried time instead?
Of course! Start with 1/2 teaspoon and adjust as you go, depending on the potency of the thyme.
I made this dish with dried thyme and the taste was wow… me and my son are not fans of goat meat, I got a gift of fresh goat meat and couldn’t just give it away cos of how cleAn it looked. I made this and we are everything, didn’t tell my son it was goat meat till after we finished eating. And he couldn’t believe it was goat meat cos of how good it was. We are ours with plain white basmati rice, and it was just perfect. Thanks for the recipe. Am going to your chicken recipe section now to see if I can find something for Sunday lunch
I made your curry today and have some goat marinating in the fridge to cook in a little while in my cast iron dutch oven. So excited!! Thanks for this fantastic recipe inspiration!
My pleasure! Glad it worked out well for you
Oh la la…. Definitely on my next goat project. Will report after I make this! 😀
Which Flavor bouillion powder do I buy, the ones I see are either chicken or beef.
either will do just fine.
Hi Imma. Wow, random find, thank you! Slightly adjusted. Not sure if my changes quite fit with the Jamaican style. Really struggle to get goat here in the UK, I use Chestnut Meats in Cheshire when I can, brilliant goat supplier. I made your curry powder (brilliant, I add 3 jasmine dried chillies de-seeded), I marinate the meat overnight with a good sprinkle of your curry powder, fresh garlic paste, chopped scotch bonnet, chopped coriander, parsley and thyme (Verna’s Pepper Shack suggestion in Brixham. Best place in the world). I crush 10 garlic cloves and 4cm of fresh ginger in the pestle and mortar and add the tomato paste and green onions, white pepper and more parsley. During cooking; around the 1 hour stage I add 3 x chopped sticks of celery. The rest is followed by your recipe guidelines. We have a great Umami supplier here in the UK (www.snowdoniamushrooms.co.uk) and I feel this makes a great difference. I also add sea herbs seaweed and salt mix. Also, Knorr Chicken Powder makes a hell of a difference to the taste. Works for us. Thank you
WOW! You sure know how to take this to the next level.. Oh My! The aroma coming from your kitchen must be INSANE! Everything sounds Delicious. You’ve have got me salivating OVER HERE.
Woh
I am so freaking excited to try this recipe. I have been craving goat for weeks now and have scoured the internet for the best one. Will be cooking tomorrow. Thank you so much for sharing. All love!
Awesome! Can’t wait to hear how it works out for you. Thanks!
Thank you Imma for this recipe. I’ve been eating goat since I was a young girl, my grandmother raised & cooked them in Georgia. It wasn’t until I a visit to the Caribbean that I had it curried and fell in love with it. You mentioned ginger in your story but not as an ingredient. I added 1 Tbsp of ginger and 1 tsp of allspice to the recipe as well. I also like my gravy thick, but even after letting the potatoes cook down, it wasn’t thick to my liking. I mixed some corn starch with about a cup of the liquid and added it back to the pot to thicken it up. The whole family enjoyed it with the Caribbean Rice & Beans and the Jamaican Cabbage, minus the shrimp.
Me too! One of my favorite meat.
What works for me is to slowly cook the goat until tender , and that does it for me. Glad it worked out well for you.
Im so excited to try this recipe. Husband and I raise goats so we eat goat every week. I went online this morning to find something new to try and found this recipe. I would never have thought to make curry. Anyway, I have all the ingredients and my supper game is on! Thank you. Off to look around here for more recipes.
Ginger
Yay! Do let me know how it works out for you. Thanks for taking the time to share your thoughts with us.
What type of boullion do you use? And i noticed a comment about coconut milk as a thickener. When would this be added?
I usually go with what I have on hand. 9 out of 10 times it’s chicken. You can add the coconut milk when you add the water .
Hello! I’m from the UK and I’d really love to try making this for my family at my daughters first birthday party. How many days in advance would you say I could make this? And would i store it in the fridge?
Also, I’ve no idea what Bouillon powder is would you know if there is an alternative in the uk?
Thanks in advance!
Hi Lori! You may cook it a day in advance and store in the fridge. In the U.k you might find chicken bouillon powder as chicken granules-knorr carries it .
Hi Imma!
I’m a long time curry goat fan and this recipe gives me the courage to try cooking it on my own! We can only get frozen goat meat here in Alaska. My question is, what is the best way to thaw it? Its not in conventional packaging. Literally frozen chunks just in a plastic grocery bag from the halal market that I bought yesterday. I just want to make sure its thawed safely and dont want to ruin it by unthawing in the microwave as this is my first time cooking goat.
Hi Deandra! I usually thaw it over-night in the fridge. But when am press for time I soak it in ice cold water. Unthawing in the microwave wouldn’t make that much of a difference. Cause you still need to brown and cook for about 2 hours .
Hope this helps.
I was just wondering at what stage would you put the coconut milk?
After you finish sautéing the aromatics and onions. Add it then give it a few minutes before pouring in water.
Is this ok to cook in a slow cooker? If so, what adjustments would you make?
Yes, you can. About 5 hours on high or more.Definitely use less water Start off with about 2 cups water and adjust if necessary.
I cooked this last night it was wonderful never had anything like this. I’m married to in African so we eat goat but it always the same sauce he know from home but it be good to 🙂 but this is wonderful it didn’t cost me much to make it. You will have a fan out of me for life. I had to subitute the thyme with parsley but it was great with that as well. The store was out
Woohoo! Happy you like them! And so glad to have your here Mary.
This recipe had my friends raving for MORE!!! Curry Goat was the Best!! Thanks IMMA 🙂
WooHOO!!! Thanks for letting me know Shaun
This is a really good recipe. Tastes delicious and authentic. Thanks for sharing this. I can actually enjoy curry goat without having someone else have to make it for me.
Awesome! Thanks for letting me know.
Thank you so much for this recipe. Made for sunday lunch for 7 of us yesterday and it was divine, together with your rice and peas recipe – now on my to-cook list! When’s your recipe book coming out?!! I need to give my friends….
Fantastic! Hopefully Soon. I promise! Thank you so much for letting me know.
How can I alternate this recipe with precooked goat meat?
Proceed with the instructions and adjust cooking time – cook until potatoes are tender
Just tried this, or to be more accurate, it’s on its last 5 mins whilst I finish the saffron rice to go with it. Absolutely astounding! I love eating goat but this is my first time cooking it- so incredibly tender!!! Love this recipe, can’t wait to try out some more of yours 😀 Thank you!!!
Awesome! Thanks for letting me know.. can’t wait to hear what else you try out !
Making this now after I’ve put in the curry powder do I need to draind off the fat also could I use vegetable bouillon powder or does chicken or beef work best thanks x
Hi Syreeta! If I there’s any visible fat I always do my best to scoop it out . Be selective when buying goat meat- If possible get it from a butcher. Yes, you can use vegetable bouillon powder.
Thank you I got my meat frm the farm shop and used vegetable bullion but put half a oxo in as well also put in 2 carrots it’s all cooked now gotta say this is really nice will defently cook again I’m also doin rice and peas no doubt that will be nice as well. Thank you so much for sharing your recipes xx
My pleasure! Glad it all worked out well for you.
Hi Imma, could you let me know whether it is better to simmer covered or uncovered?
Thank you,
Julen
BTW. Brilliant site!!
Thanks Julen! It’s best to simmer with a lid on. Retains more heat and cooks faster. Happy Cooking!!!
Making this tomorrow will let u no how it turns out x
Awesome! Can’t wait.
I looove Jamaican food and wanted to make this goat curry since the recipe looked reasonably easy to make. I followed the recipe and did it in my instant pot on the slow cooker setting by adding a little oil to to brown the meat and seasonings and to make sure I had enough salt/pepper…etc. I put it on high for 4 hours and when I came back, it smelled divine. I simmered it down a little bit (still using sauté function of instant pot) and it wa PERFECT!!! Even my husband, with a very discerning palate, said it was one of the best goat curries he’s ever had. THANK YOU IMMA!! You have a faithful subscriber for life and I’m exploring some of your other recipes now. Keep up the great work!
Woo Hoo! High Five!!!! I am SOOOOO trying this out in my slow cooker. I have an instant pot as well and never used it this way. Thanks Abby.
literally cooking this right now, I’ve made one with the scotch bonnet and one without for the Kids after Christmas day. a great recipe and really easy! I’ve added a little sugar and a cap of cider vinegar that has worked nicely too 🙂
Thanks David! So glad to hear it worked out well for you. Merry Christmas!!
Hi,may sound a silly question,but do you chop the scotch bonnet?looks whole in the picture.thanks
Hi Rich! No I don’t. If you are a heat seeker then chop it. It’s too spicy for me to handle (am a chicken ). I love love the flavor of scotch bonnet but not so much the heat. Happy Cooking!!!
Hi Imma
Would it be ok to use less oil? I am in the middle of a diet and would rather avoid it! 🙂
Thanks
john
Hi John! You sure can. I have several times. Happy Cooking!!!
Got curried goat cooking at the mo! Along with red beans on the boil.
So its curried goat rice & peas today really love Jamaican food so do my family. x
You are going to love this too! Thanks for taking the time to share your thoughts with us.
I have been searching high and low for a decent, easy to follow curry goat recipe. This is one of my favorite dishes! I’ve never been able to find a proper recipe, but I’m glad I stumbled across your website! So far seems very easy to follow and informative. I’ve already subscribed. Thank you!
Yay! Thanks for subscribing. Do let me know how this works out for you.
Absolutely gorgeous! It’s a bit of a pain finding goat in the UK, but I found a little Caribbean store near me that sells it. I’ve made times this curry goat a couple of times now, using a big cast-iron pot, but I want to try using the slow cooker. How would you adjust the cooking times? Thanks!
Thanks ! I hear you goat meat is not readily available in some parts of the world. I would cook in a slow cooker for about 4-5 hrs on high. Happy Cooking!!!
Can I use curry bricks instead of curry powder
I haven’t used it . So can’t say for sure.
Hi Imma. I’ve been making this recipe with wild goat and it turns out awesome everytime. Using younger female goats means no gamie taste but not everyone has the ability to source their own wild goats I guess. Very cheap under utilised meat and there are plenty of them over here. Cheers.
So Jealous Richard! Wild goats taste even better! I wish I could lay my hands on some here… Thanks for taking the time to share your thoughts with me. Cheers!!!
I am making this for friends on the weekend. Thank you for posting such clear directions!
My husband can’t eat regular potatoes. Do you think I could use sweet potatoes (the orange ones) in place of white?
Thank you! Signing up! So happy to have some exciting recipes.
You sure can Tif! Make sure you cut them in large chunks . So they don’t get too mushy. Thanks for signing up!!
Saw this on a post sometime back and I begged for the recipe..the lady made a mess of me.. was browsing through and I stumbled on your page and Voila!!! “Jamaican goat curry” in all its glory… thanks ma’am…good work you doing here…
Thanks Dee! So glad you are here and do let me know how it works out for you.
Hi! I’m so happy to have found this recipe and blog. I had goat the first time in Curacao about 10 years ago. Now I order it whenever I find it on a menu ( not too often in Rhode Island, unfortunately). I found a Latin market that will sometimes have goat meat frozen and am so happy I can cook it at home now. I followed your recipe but used chicken stock instead of water/bullion and sweet potato salad instead of white. DELICIOUS!! Oh- and I served it over black rice with pink beans, spiced up with garlic and epazote. Thank you for this!
Hi Julie! Thanks for taking the time to share your thoughts with us. So happy to hear this recipe worked out well for you.
Hi this looks so delicious I can’t wait to make it! Just wondering how much of the homemade Jamaican curry powder to use? As you said to cut down on it, I’ve been saving so many of your recipes for well over an hour now so glad I stumbled across your page! Thanks!
Hi Lauren! So glad you are here. Use about 1/2 tablespoon less. It all depends on your tastebuds. So adjust to taste.
This sounds like a spicy version of Mbuzi Tumbukiza. Usually prepared on sunday, start by cutting up goat meat, throw it into a clay pot, layer on roughly cut onions, whole garlic, rough cut tomatoes, sprinkle salt on top, add a few pilipilis and then the Potatoes in large chunks. Cover with a tight lid or if you do not have a lid use a pan fitting the top and place a stone on top to press down…..place over a charcoal jiko(stove?). after roughly 2 hrs turn with a wooden spatula and serve.
You can add dhania to flavor at the end
Thanks for taking the time to share this with us.
Imma,
Cant wait to try your recipe, I was in Jamaica March/April and had Curry Goat delicious, and I loved the Escovitch Fish. Cant wait to go back.
This will certainly take you back to Jamaica . Do tell how it works for you. Thanks!
Enjoyed it tremendously!
AWESOME!!! Thanks for the feedback!
Yes What type of Bouillon powder should I use? I can hardly wait to try this recipe it looks so good.
I will let you know how it turns out.
Thanks
Great Website.
Thanks Daniel . I used chicken bouillon. Beef works as well.
Yum – I just got home from my mum’s little farmlet with two big juicy goat legs (I grew up in a very multicultural area of outback Australia so love eating goat). I normally go Greek style with my goat but this sounds too delicious not to try. I am going to make a giant batch of your curry for our State of Origin footy finals and will serve it from a cast iron camp oven that we will have simmering over a fire in a 44 gallon drum outside the shed. Just the thing for a cold winter night. The boys will think I am the goddess of footy food again 🙂 thank you. Bon
A farmlet? Serving this curry goat in a 44 gallon drum- WOW!!! So Jealous!! You are a GODDESS Bonita! It is going to be so much fun. Happy Cooking.
Hi I am wondering when you put the thyme in ? Am making now I keep re reading and not seeing it in the method . Thanks
It’s on line 4 together with garlic and onions
First time I ever cooked curry goat and it was delicious. The recipe was easy to follow and the step by step pictures really helped
You too! Thanks!
When do u add the fresh thyme- at the end to garnish or do u cook with it?
After browning the goat with onions and rest of the ingredients
Not sure if my original comment posted, but I felt compelled to let you know how amazing this recipe was. I followed the recipe exactly (instead of the scotch pepper I used a habanero) and it turned out better than I could have imagined. Everyone in the family gave rave reviews! I made this with your Caribbean rice recipe. Everything was a slam dunk! I just signed up for email alerts. You’ve got a fan for life 😉
WOO HOO! Super Excited! so glad you are here Rachael. Thank you so much for taking the time to share your thoughts with us.
Would coaconut milk enhance the flavor of the sauce?
It sure does.
How much coconut milk would you recommend?
About 1/2 cup. Although it can be adjusted with more to suit individual taste buds
Delicious! Couldn’t find my dear Jamaican friend’s recipe but yours sounded similar so tried it. Perfect! Only thing I added were 3 carrots, chopped up. Thank you, thank you. I will be back for more of your recipes.
AWESOME! Glad mine worked out just fine. Do let me know which ones you try. Thank you so much for taking the time to provide feedback. Really appreciate it.
Made this with the jamaican curry spice. Everyone loved it! I did add a little bit of sugar though because I was using wild/ feral goat meat and the meat is very…..well wild smelling haha. So for people using wild goat you might need to add sugar to cover up the heaviness of the meat if that makes sense. I also used a pressure cooker & it turned out wonderful!! Thanks so much for sharing!!!
Hi Monica! I just learned something new today. Never new you could use sugar to cover the gamey taste. Thank you so much for taking the time to share your thoughts with us.
Hey to remove gamey taste from goat…..NOsugar needed.just wash the meat with Lime Juice.Let it soak 1/2 hour then rinse the meat.Season and cook. Tender and delicious Tee
Thanks for the tip Tee!!!
Let is soak in lime juice or let it soak in water .
Lime mixed with water but any other acid such as vinegar should do. Jamaicans love to wash this meat in some kind of acid such as vinegar or lime. Dateable acids like to the ones above only please,
You are definitely going to love this ! Can’t seem to get enough of it!
When simmering do you cover pot or leave open
I cover the pot.
Most people in Bangladeshi consume goat over any other red meat. I can’t wait to try out a Jamaican curry goat!
can you substitute the goat for beef?
Yes, you sure can. Beef Shank would do be great!
I had no idea that goat was the most consumed meat in the world. We eat so little of it in the U.S. This looks delicious. I’ll have to get adventurous and go find some goat!
Yes it is Steve! Saw it online and even on the Oprah show so it must be correct – right? And it is such a shame that we do not eat as much! And it is darn tasty!
Hi, I found your blog a few days ago looking for malva pudding and I have since been following you on flipboard. This is a recipe I would really love to try with goat meat as I had it in Jamaica and loved it. Since butchers don’t sell goat in my country and I have to source it directly from a farmer, do I ask for adult goat meat or kid? And what part of the goat do I ask for? Thanks.
Hi Rosanne! Yay! Am so happy you joined the party!!!
Now to answers your questions. Go with the Adult goat, that is the only one I use and that is what you probably had in Jamaica. Best cut of meat to use are shoulder, back or the front legs. However, the hind legs are meatier which are good but it tends to stick to your teeth.Happy Cooking!!!
Thanks 😉
Yum! You made curry goat? I love to hate you Imma. Seriously this looks SO darn good, I cannot remember the last time I ate curry goat because I find myself eating more of a vegan diet as of lately. Thank you for showcasing one of the many beautiful cuisines from my culture.
Aww thanks Charlene! How can you last that long? I always double up when I make it. It disappears quickly it my household.
Imma, I LOVE curry goat. I’m gonna make this. My issue is when ever I make a stew like this, the meat is always still tough, what’s your secret?
Hi Rob! Goat meat is best cooked Low and slow. At least 2 1/2 hours . Works like Magic!!! Hight heat might lead to toughest. Hope this helps out.
Hi Imm
I made this recipe for our new years meal but unfortunately there was no heat in it as would be expected of a curry. I followed the recipe accurately. What do you think I did wrong.
Hi Eileen.Did the scotch bonnet shred to pieces ? If so double the pepper next time .
I love making curry goat, I tend to brown the meat then cook it all in a slow cooker over 8 hours. When I get in from work the smell is fantastic, great recipe!
Thank you, Jim! I love goat meat. 😉
I’m making a vegan version right now. Use gardein vegan beef tips.