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!!!
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.
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, 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 😉
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!
can you substitute the goat for beef?
Yes, you sure can. Beef Shank would do be great!
Most people in Bangladeshi consume goat over any other red meat. I can’t wait to try out a Jamaican curry goat!
You are definitely going to love this ! Can’t seem to get enough of 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!!!
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.
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
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.
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
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!
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
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.
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.
Enjoyed it tremendously!
AWESOME!!! Thanks for the feedback!
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!
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.
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.
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.
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.
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!!
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!!!
Can I use curry bricks instead of curry powder
I haven’t used it . So can’t say for sure.
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!!!
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.
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.
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!!!
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!!!
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.
Making this tomorrow will let u no how it turns out x
Awesome! Can’t wait.
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 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.
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 !
How can I alternate this recipe with precooked goat meat?
Proceed with the instructions and adjust cooking time – cook until potatoes are tender
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.
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.
This recipe had my friends raving for MORE!!! Curry Goat was the Best!! Thanks IMMA 🙂
WooHOO!!! Thanks for letting me know Shaun
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.
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 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.
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.
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 .
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 .
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.
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.
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!
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.
Which Flavor bouillion powder do I buy, the ones I see are either chicken or beef.
either will do just fine.
Oh la la…. Definitely on my next goat project. Will report after I make this! 😀
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
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
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
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 !
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.
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
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.
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.
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
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!!!