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:
Jeanette says
I have just made my first goat curry following your recipe. Absolutely loved it, can’t wait to try new dishes from you now.
ImmaculateBites says
Great ! Thanks so much.
Dave says
Hi!
I have a big lump of roast lamb leftover, can I cut it into chunks and use it for this recipe? If so, how do I adjust the cooking times?
Gabrielle says
Recently moved to the country and we’ve got goat farmers all around us. This was my first time cooking goat. LOVED the results. Read on a different goat recipe that some people marinate the meat in vinegar first to make it less gamey and remove some of the goat smell…who knows if that had much of an effect, but we did it! Also added about 16 oz of coconut milk, a handful of coarsely chopped carrot hunks, and green peas at the very end. Loved it and will definitely make again. Maybe with cabbage next time? Lots of cabbage farmers around us, too!
ImmaculateBites says
That is great! Love all your tips and add -ins. Thanks for taking time out to share this with us.
Tracy says
Ive made this curried goat many a times now its the best one & all my family love it specially my son who does’nt like anything curry & only eats beef but he adores this, i even made it for christmas dinner best one out of all the other receipes
Imma Adamu says
I’m glad that you and your family love it! Thank you.
Jerry Falke says
This was a huge and startling hit. None of us had ever eaten or even contemplated eating goat, but in a local butcher shop I spied some meaty looking randomly cut pieces and inquired about it…..and something within said “Go ahead, fool – buy it!” So glad that I did. Your recipe “kicked a goal”.
Was interesting to find out that goat is the most highly consumed meat on the planet and is so healthy. It will probably be a staple in our home now.
Imma Adamu says
Thank you, Jerry!
So glad that you and your family liked it!
Stephanie Brock says
I loved this recipe! Just wondering if a serving here is a cup? I’m trying to track my calories
ImmaculateBites says
Sorry I can’t say for sure . Will keep this in mind next time I make it.
ImmaculateBites says
You just made me smile this morning, Jerry! Am glad you spied that goat meat – it is just packed full of flavor. Thanks for taking time out to share this with us .
Have a great Day!
Arleen Leake says
I just found this recipe, can this one be used with ox tails?
ImmaculateBites says
Yes it can.
Juanita Graves says
I made this for Sunday dinner yesterday, OMG! They loved it!! 🙂
Bill says
What bouillon is used for curry goat? Chicken?
Beef?
imma africanbites says
Hi. Beef would be a better option.
Irina says
Delicious! Such great flavor! I cooked it in a pressure cooker at high Pressure for 40 minutes and it turned out perfect!
Callie says
Hi! We LOVE this recipe! My mother in law is from Jamaica and she was a huge fan of the recipe! Thanks!!!
I just made the recipe again and it’s in the slow cooker this time. Unfortunately I think I added too much minced ginger. Do you have any suggestions for offsetting the extra ginger? Thanks!