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 – 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 -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
- 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,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.
I am planning on trying this recipe tonight. The narrative with this recipe mentions using ginger. However, I don’t see ginger in the list of ingredients. If you use ginger, how much and what type?
Use 1-2 teaspoons minced ginger.
I made this for my family.
My aunt came round to collect some.
I’m now making some for her and her family, great recipe
Awesome!! Your aunt has got perfect timing lol. I am so glad this was a hit with your family. Thanks for the feedback, Michaela!
I tried this yesterday for the first time and it was amazing, thank you for making such an easy to follow recipe ❤️
Awesome!! Glad you loved it, Kirsty!
Hi. I have got all those ingredients but the only Curry I can access is Keen’s Curry. I’m in Australia but I think it’s English. Will that be sufficient? I ask because 5 tablespoons is a lot. I’m used to hot Curry and chilli so I won’t have a problem it’s just as I say a bit.
Thanks very much.
Turner.
Hi Turner,
Yes it would be. You can use less if desired. Happy cooking!!
Hi There,
The brilliant recipe I have been making this for a while now and enjoying the results.
Thank you for sharing this with us 🙂
Just a question around the recipe though, can allspice also be added to the curry for more flavor or will that just
ruin the taste of the curry?
Thanks
Hi Deepak! I am so glad you love this recipe :)! I haven’t tried all spice in this recipe but I do not think it will hurt. Just start small, maybe 1/4 teaspoon and go from there. Let me know it works out for you!
I diced the habanero pepper because I didn’t see you left it whole…am i going to die?
Hi Lindsay! Hahah. No, you won’t die :). If the dish is too peppery for you, take out all the pieces of the habanero pepper. Take out some of the soup and save for some other time. Then add some water/stock and season to taste. Hope this helps.
Hi! I’m getting ready to make this recipe! I love curry goat! Is it possible to make it in my instant pot pressure cooker and how long would that translate into? Can I add carrots and maybe celery? Thanks for any advice and for the great recipe!
Hi Kelly. I have never tried making this in a pressure pot, but I do not see why this wouldn’t work. It would definitely take less time, say about an hour or so. I suggest you switch to a regular pot before you add in the potatoes so that it does not get all mushy. Let me know how it works out for you :)!
I made this with my Instant Pot last night and out perfect! perfect! I set it to manual for 45 minutes then added 1/2 inch chunks of potatoes and carrots and pressure cooked it for 4 more minutes and the veggies were perfect! I scooped out most of the veggies but left a few potatoesto help thicken it, then boiled down the rest of the sauce. It was perfect! I added a diced tomato at the end and topped it with fresh sliced scallions. Amazing dish! Thank for your advice!
That sounds absolutely Delicious!! I am so glad it worked out great for you, Kelly :). Thanks for the feedback!
This recipe is spot-on! I lived in South London for several years, where there is a large Jamaican community (although my favorite jerk place was actually in North London – Finsbury Park!), and this dish brought back some good memories. The homemade curry powder mix given here is perfect, although I did tone down the (scotch bonnet) heat a great deal for the wife & kiddies. Managed to get goat meat from Cardenas. Served with simple rice and peas. Sadly no Red Stripe at the gas station around the corner…Never mind! Absolutely delicious dish. Thank you so much for posting this!
Fantastic! I am so thrilled this recipe was a hit with your family! Thank you for taking the time to leave this great feedback!
Did you use beef or chicken stock with the goat curry stew?
Hi Dinah. I used beef stock. But you really can use any stock you have at hand or even just water.
Can I use old chilli pepper sauce instead of scotch bonnet and they are to hot for the kids
And can I also use the tined tomato Juice as run out of purée want to cook this today
Yes you sure can .Use what you have on hand. Enjoy!
Wow! Made this today for the first time and can say it is going to be a regular in our household! I had to use lamb as live in Thailand and couldn’t find goat (someone has since told me somewhere in Bangkok I can try so watch this space). The curry was superb, both my husband and I couldn’t get enough and ate ourselves into food comas! I also made your rice and beans to accompany it. I usually do my rice and peas (kidney beans) with just rice,peas,coconut milk and water so the additional seasonings were a great change!
The curry tasted as if my dearly departed dad had come to my house to cook for us and the smell is still lingering and making me think of home! Thank you so much for sharing!
Hahaha. Food comas! I can almost picture that 🙂 haha! I am so glad this was a hit with you and that it took you down memory lane. Thank you for taking the time to leave this feedback, Alison! 🙂
Do you also cover the pot while the potatoes are cooking?
Hi MK! Yes, you do :).
Menu planning for tomorrow, as I’ve secured a delivery of New Zealand South Island wild goat, and I’ve long wanted to make a goat curry. This time, five years’ ago I was in Cuba… ahead of a Caribbean Cruise, so seems appropriate to try it a Jamaican way. I do have some home-grown red chillis sitting on my kitchen bench, and I’m *game* (pardon the pun) to try adding one of them, but it will absolutely be de-seeded (chillis and I do not see eye-to-eye, and I avoid them whenever possible).
Anyway before I go the whole hog (another bad pun) and make the rice & beans to go with it, I’ve a couple of queries… can I use sweet potato successfully in the curry, or some other root vegetable (you can likely tell the nightshade family is not my friend… and this also has tomato paste!) and will the rice be fine without *any* chilli or hot spice?
And one other questions… what are these “peas” you speak of? There’s not much I don’t know about food, and wondering if I’d know them by a different name in NZ?
Hahaha, loving all the puns 🙂 ! Yes, you can use sweet potato, but mind you, it takes less time to cook than the regular potatoes. Also, you are right on track serving this with rice and beans. No peas included in this recipe 🙂 ! Happy cooking!
The peas are red kidney beans ,or u can use gungo peas ,both delicious cooked in wight the rice,
Where can I find canned gungo peas?
This recipe was amazing! It was so full of flavor! I’m going to use this oxtails next!!!
Awesome!!! I am so glad this worked out for you 🙂 .
I am making this right now, using your curry spice recipe as well. Oh my goodness my apartment smells so good! I can’t wait to eat it. Thanks so much for this wonderful recipe.
Your welcome!Thanks for taking time out to let me know .
Oh my goodness! It feels like the smell just wafted into my house haha. Do let me know how it turns out!
Do you think it would work well with pork if so which cut I live in Phuket and lamb and goat are hard to find
Yes it would. Pork shoulder or pork leg would do just fine.
What an amazing recipe!! A great introduction to cooking goat meat, so tender, falls right off the bone! Thank you so much for sharing!
My pleasure. Thanks so much
Tasted amazing ❤️❤️❤️Recipe easy to follow I would
Definitely recommend.
This Was Beautiful. I Love Curries And Make Them Often My first time not only cooking Caribbean curry but first time I have tasted it. Bloody hell it was so lovely I just had to invite my son and his family down for some. Deffo easier than making Indian curry’s like I normally do. Thank you So Much…The Indian Curry Is Out Of The Window Now.
This Was Beautiful. I Love Curries And Make Them Often Omg my first time not only cooking Caribbean curry but first time I have tasted it. Bloody hell it was so lovely I just had to invite my son and his family down for some. Deffo easier than making Indian curry’s like I normally do. Thankyou So Much…The Indian Curry Is Out Of The Window Now.
If your recipe has a total prep time of 1 hour 45 minutes, you can’t then have a line saying- simmer for at least 2 hours. I now have hungry grumpy tired children. Thanks.
This is why you read through a recipe first, Susan.
Hahaha love it
She is right. You should make sure your recipes are correct.
Prep time + cook time (+ rest time) = recipe time, right?
Hello Kevin. The total cook time has been adjusted. Thanks for stopping by!
Obviously it was a type-o. If you read it entirely, the Prep time 15 minutes, cook time 2 hours and 30 minutes, therefore, how can total time be 1 hour and 45 minutes.
The total time should have read 2 hours and 45 minutes
Great recipe! Loved it & so did my family ,thanks for sharing!
I’ve made this recipe numerous times used goat or mutton. Works perfect every time everyone loves it.
Hi I made this before and it was absolutely delicious. I have a question, in the written recipe you use water to cover and add boullion. In the video you use stock. If you use broth or stock do you still add boullion powder?
Hello Robert.
Yes I do. However, it’s a matter of preference , leave out bouillon powder if it’s not your thing.
Broth/stock is bouillon, so really wouldn’t be a need to use both as they are the same thing. My favorite brand Is “better than bouillon.” This recipe is good. Sometimes I add Jamaican allspice. Also as a tip, I use the power cooker, which completes the dish in roughly 1 hour.
Great recipe. It was delicious!!!!!!
what part of the goat is best for stewing or for curry
I have tried stewing goat with most cuts and it works out just fine. The legs will take a longer time to cook, but they are more flavorful.
First of all, let that seasoning marinate for at least 8-12 hours. Then slow cook it for 3.5- 4 hours.
I have tried this many times without marinating the meat, the result was still “insanely “ delicious 🙂
How would I go about doing this in a crock pot? Would I add everything in at one time?
For best results , I would brown the goat , saute the ingredients , deglaze with water and add to crockpot.
Which curry brand do you use
Hi, Stacy. I use my homemade curry powder here >>> https://www.africanbites.com/jamaican-curry-powder/
What flavor bouillon do you use?
I used chicken here . You can equally use beef bouillon powder or cubes .
Hi can you use normal lamb chops for this
Yes you can. You might want to adjust cooking times, depending on desired tenderness.
First time for us to try curry goat, or cooking goat at all for that matter and the whole family loved it. Even the picky ones in the family. The recepie is straight forward and easy to follow. Will definitely be cooking this again and again. Thanks for the brilliant recepie!
I’ve made this three times (once for thanksgiving) and everyone loved it. This is an amazing recipe. Thanks!
My husband and myself decided on this delicious recipe for Thanksgiving and not the traditional turkey and dressing…..It has our place smelling so good and the taste is out of this world…Thanks for sharing this recipe!
So happy you like this. Thank you for taking the time to let me know. Happy long weekend!
My go to dish for comfort. I use this recipe often.
Hi I am looking to do this tonight could I do your steps but then leave on slow cooker over night? Or will that over do it ?
Hello Shaye,
7-8 hours would work just fine , on low , overnight.
Do you cover while cooking the 2 hours or leave the lid off?
Hi. You cover it while stirring the saucepan occasionally and adding more water as needed.
Hi Sarah
Thanks for this wonderful recipe. I decided to go ahead and use the instapot anyways and it turned out great! I followed the recipe but I used the sauté function to first cook it in the oil and then I followed the rest of your directions. Once I added the liquid I turned my instapot to pressure cook, covered of course and cooked it for 10 minutes. I allowed it to naturally vent for 19 mins and then I opened it and added the potatoes and pressure cooked for 3 mins. Delicious. Thank you!!
Tastes fantastic,first taste of goat,it was wonderful
Trust me when you say ‘goat’ i come running. I love the texture and taste ever since I was a kid.. Have fun with the recipe
Can this be prepared with an instant pot? How long will be the cooking time if using an instant pot?
Hi. Akua. Sorry, but I haven’t tried making this using an Instant Pot so I can’t have a definite answer to your question.
Bomb recipe!
I made this dish and it was amazing!! This is a wonderful recipe. It was even better day 2. I cannot wait to try other recipes on this site.
Hi,
Is it best to use goat meat or goat meat on the bone? What would you use in the curry if you only want a slight spice please?
Hi Kerry, Bone in and boneless goat meat work just as well, it’s a matter of preference. My preference is bone in- cause I like nibbling on the bone – Lol.
I would not use the hot pepper . If I use it , drop it in the last 10 minutes of cooking , just for the flavor – not the heat . Happy Cooking
Absolutely fantastic, I made this for my mum’s birthday and everybody enjoyed so much. I would make again.
Hi, can this recipe be cooked in a slow cooker. If so what alterations would I need to make?
Yes you can . Set to high and cook for about 4 hours or more , stirring occasionally .
As a white man with next to no knowledge on this kind of food i was looking for recipes. I am currently making my own curry goat for the first time. I love it, i often order it from Jamaican restaurants etc but i thought i would try my own. Thankyou.
As a caucasian lady with a jamaican partner who himself owns and runs a jamaican resteraunt , my brain went dead on Sunday and I just couldn’t remember how to cook the goat as I generally do chicken rice and peas … amazing!
Hello Lauren. I am glad it worked out well. Thanks for stopping by!
Just so you know this is now a weekly staple in my household and I made it for a work pot luck lunch and won the best dish for it.
I’ve sent everyone the recipe and for such a simple recipe it is soooo flavoursome.
Can you please point me to any other spicy recipes you think I might like. I’ve been trawling your website for a recipe that I might like as much as this one!
Question, is this beef bullion?
Hi Jane,
Beef or chicken bouillon works just fine , in the recipe .
Absolutely brilliant recipe, thanks for sharing. I added bay leaves to the mix and replaced tomato puree with tomato ketchup (genuinely brilliant substitute if you are short on the former, please try). Also, the bullion powder wasn’t needed for me, would have been too salty.
Keep in mind…bullion wasn’t necessary for you because of the ketchup substitution. Ketchup has an extremely high sodium content ❤
This was recipe was out of this world delicious!! I paired it with the rice and peas as suggested and mmm, mmm, mmm!! Thank you!
I’ve had this about 8x and this recipe is perfection!!!
Thank you so much!
You’re fantastic!!!
Could this Recipe be made without onions? If so, what could i substitute with?
Lovely looking recipe.
Thank you. You may leave it out, if you want.