Jamaican Curry Goat
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
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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:
MAGNIFICENT! Thank you. Changes I made to compensate. I didn’t have tomato paste. Used a heart of Celery with the leaves, 20 baby carrots, 1 shallot, 10 whole allspice, 1 whole Scotch bonnet. Green curry mix I had. I boiled everything together skimming off the top as needed and adding water as needed. Mineral salt to taste. It is out of this world. A bag of Goat cubes from wild forks. Hope this helps anyone. I will be making this again this week. Thrilled. Thank you again.
Great substitutes. Thanks for sharing.
Have been using this recipe for over 5 years !
My favourite !!!!
That is the biggest compliment! Thank you so much for sharing, this made my day
I have cooked this recipe close to 20 times now and it’s just such a delicious and easy recipe…
Weekly staple in my house now, plus you can batch cook and freeze…
Amazing!
Hi L.J,
Wow—20 times?! That seriously makes my day! So glad it’s become a weekly staple for you. Love that you’re batch cooking and freezing too—smart and delicious! Thank you!
Hi, it’s because of this review I’m trying this recipe, wish me luck
Can I use baby new potatoes & would I need to take the skin off please.
Absolutely – and no need to take off the skins
Fantastic recipe! Cooked this once and won’t be the last time! We have a lot of wild goats here in New Zealand- lucky to have a mate who hunts them. Just got another couple of meaty bones gifted. Thank you
That sounds amazing Birgit. Fresh wild goat? Now that’s next-level flavor! So glad you loved the recipe—sounds like you’ve got the perfect hookup for more delicious meals. Happy cooking, and enjoy those meaty bones!
I loved this recipe so much!
Thanks so much!!!
Amazing recipe
This is my go-to now and we have it weekly!
I am asked to make it and take to friends and family occasions
This easy recipe is a game changer … Highly recommend!!!!
Wow, that makes me so happy to hear! I’m thrilled this recipe has become a staple for you and that you’re sharing it with friends and family. Thank you so much for the love and recommendation! ❤️
This is my first time cooking this and it turned out fabulous! I substituted butter beans for the potatoes; great meal.
I’m so glad it turned out fabulous! Substituting butter beans for the potatoes sounds like a delicious twist—great idea!
This is my second time using this recipe and my family loves the way it turned out. I substituted the potatoes for yuca and it made the sauce really nice she creamy. Thank you so much
Nice! Thank you for the feedback, Carnetha!