Jamaican Curry Goat Recipe
My Jamaican curry goat recipe is an incredibly delicious slow-cooked stew full of fork-tender goat meat and spicy Jamaican flavor, all smothered in a creamy gravy! An absolutely must-make Jamaican recipe that takes out-of-the-ordinary into spicy deliciousness! Incredibly easy with minimal prep makes it even better.
We enjoy goat meat quite regularly in my beloved Cameroon. So when I tried curry goat in a Jamaican restaurant, it was like going home. Adding this recipe to my repertoire was only natural.
Ask anyone who loves Jamaican food to choose their favorite recipe, and curry goat will appear on the list. Although it has become increasingly popular in the States due to the influx of different cultures, it’s not celebrated nearly as it should be. While food choice is a personal matter, my personal opinion is that having an open mind leads to more joy.
Did you know that goat is the most consumed meat throughout the world? Plus, because goats and sheep are more likely to be free-range and pasture-fed, they’re better for us than commercially raised beef and chicken.
However, I love the flavor when properly cooked. I like it thick and creamy but sometimes adjust flavors and textures for the family. It would be a crime to miss out on trying this curry at least once in your life.
Jamaican Curry, the Perfect Spice Mix for Goat
The aromatic blend of garlic, ginger, thyme, onion, and hot pepper added to traditional curry spices takes center stage in Jamaican curry powder. Something about those spices marries well with the unique flavor of goat. For even more amazing results, make your own. You can use less of the homemade version because it doesn’t contain fillers, and fresh spices pack a bigger flavor punch.
How to Make Jamaican Curry Goat
- Season the meat with salt and pepper, and set aside.
- Sear: Heat the oil in a large pot over medium heat. Sear the goat meat, stirring frequently, scraping browned bits off the bottom of the pot. (Photo 1)
- Spice: Add the curry powder and stir for 1-2 minutes to bloom the flavors. Add the garlic, ginger, white pepper, onions, thyme, tomato paste, scallions (green onions), and scotch bonnet pepper and stir for another minute. (Photos 2-3)
- Simmer: Pour in just enough water to cover the meat, bring it to a boil, and simmer until tender. (It takes about 2 hours, depending on the cut and altitude.) Stir occasionally and add more water as needed. (Photo 4)
- Add the potatoes and bouillon powder about 20 minutes before removing the pot from the heat. Continue cooking until the potatoes are tender (for thicker stew, cook them until they start falling apart. (Photo 5)
- Serve: Adjust the stew’s thickness with water or stock. Remove from the heat and enjoy. (Photo 6)
Recipe Tips
- Goat meat is available at most international, halal, and Latin American markets. It’s comparable to beef shanks or briskets, so feel free to swap out beef if you can’t find it.
- Searing is optional but adds flavor. Sometimes, I skip that, assemble everything in a crockpot, and let it take care of itself when I’m short on time.
Batch Cooking and Storage
Making a double batch of stew and freezing it in serving or meal-size portions is a fantastic time-saver. It also helps me stay on a healthy diet without stressing.
Goat stew lasts 3-4 days in the fridge or 3-4 months in the freezer.
What to Serve With Jamaican Curry Goat
Rice and peas or beans and fried plantains are my favorite sides. You’ll be so happy you tried it. Enjoy!
More Mind-Blowing Goat Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”nJSsvpCs” upload-date=”Mon Aug 06 2018 20:36:18 GMT+0000 (Coordinated Universal Time)” name=”Jamaican Curry Goat” description=”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.”]
This blog post was originally published in April 2017 and has been updated with additional tips, new photos, and a video
Jamaican Curry Goat
Ingredients
- 3-3½ pounds (1.5-2k) goat meat (cut into chunks)
- ¼ cup (60ml) cooking oil
- 4-5 tablespoons (30-40g) Jamaican curry powder
- 2 teaspoons (10g) minced garlic
- 1-2 teaspoons (5-10g) minced ginger
- 1 medium onion, sliced
- 1 teaspoon (2-3g) white pepper
- 1-2 teaspoons (1-2g) fresh thyme
- 2 green onions, sliced
- 1 tablespoon (15g) tomato paste
- water to cover
- 2-3 medium potatoes, peeled and cut into chunks
- 1 whole scotch bonnet pepper (or any hot pepper; adjust to suit tastes)
- 1 tablespoon (10g) bouillon powder (optional)
- salt to taste
Instructions
- Season the goat meat with salt and pepper, and set aside.
- In a large pot, heat oil over medium heat until hot, then add the meat, stirring frequently and scraping browned bits off the bottom.
- When the meat has browned, add the curry powder and stir for 1-2 minutes.
- Then add the garlic, ginger, onion, white pepper, thyme, scallions (green onions), tomato paste, and scotch bonnet pepper, and stir for another minute.
- Pour in just enough water (or broth) to cover the meat, bring to a boil, and simmer until tender. The time will depend on the meat, altitude, and preference, but mine takes 2-3 hours. Stir occasionally and add more liquid as needed.
- Add the potatoes and bouillon powder 15-20 minutes before the stew is done. Continue cooking it until the potatoes are tender. For a thicker stew, cook the potatoes until they start falling apart. You can thin it with water or stock if it gets too thick.
Tips & Notes:
- Feel free to use a slow cooker or a pressure cooker for this recipe. You may want to reduce the water or broth for a thicker stew
- Yuca, true yams, and sweet potatoes make tasty substitutes for potatoes
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
It is a great recipe for goat meat! Love it because of the taste and tenderness
Thank you so much Val, yeah I develop this recipe to have a unique and decadent taste:)
This was incredible…cannot wait to make it again! I’ve been looking for an authentic curry goat recipe for a long time and this did it for me! Thank you for sharing
Yeah, I try to produce original and authentic recipes. I am glad you like it 🙂
Truly amazing! I’ve made this several times and it is the only recipe I reference bc it was perfect the first time and continues to be a go to… goat-to? Couldn’t help myself lol. Thank you for the awesome recipe!
Glad to hear this. Thank you so much!!! Stay tuned for more amazing recipe on the go-to list:)
One of the best things I’ve eaten in a long, long time.
Thanks, Tzipora for your feedback. Much Love!
Great recipe. Be sure to make OR use a good commercial Jamaican curry powder. I also split the meat 50/50 (goat/pork)- the goat was expensive (but good). Make sure there is a fair amount of bones in it – flavor and richness. Home grown diced scotch bonnet at the table was perfect. Thanks!
Thank you for trying this, yeah great to adjust as per your need. If you spare some time to give ratings as well it would be helpful for other readers too. 🙂
Omg this came out so delicious thank you so much, can’t wait to try another dish by you.
Great, Thank you for sharing your experience with me. On a lighter note, as you like the recipe, I would say it deserves 5-star rating as well 🙂
This recipe turned out amazing. No goaty flavor at all, thanks to curry.
Yayy, Thank you for trying this recipe and sharing your precious words with me. Stay tuned and more amazingly delicious recipes:)
I want to try this, can I finish cooking it in my slow cooker instead of simmering on the stove top? Thanks
You absolutely can. It turns out great. Thanks for commenting.
I love this recipe
Yayy!!! Thank you so much dear, Much Love:)
I’m part Jamaican and I would go there every year for my birthday anniversary and Mom would cook it All the time
Good to hear that:)
Hey Amina, thanks for sharing! 🙂 can not wait to try it! Is there an alternative for your curry? I am starting in the kitchen world and I would like something easier haha any curry powders brand that you could recommend? Thanks for reading!
Many Jamaican cooks prefer Betapac, but Badia has a good mix too if you want a shortcut.
Thank you again! I live in the UK so any of them are very accesible (I guess in Amazon). I think someone mentioned Dunn’s, I will try and let you know! 🙂
Sure you will find. Thank you for being very engaged on our blog. Enjoy Cooking!!!
Delicious recipe… I’m a Muslim and is fasting for Ramadan now. Made it tonight for iftar(dinner after breaking fast) and it was so hearty and comforting. The whole family loved it (and suggested that Imma, you should open up your restaurant).
I made it with lamb and it did take more than 2 hours to get the meat tender enough. Aslo added carrots to the stew and it turned out great.
I’ve used many of your recipes and they are all so good!
Wao amazing to hear your story. Much love and respect, Thank you for your feedback!!!
I’ve made this many times and have had happy hearts leave the party always
Great to hear that. Thanks for the feedback!!!
My Guyanese man is so impressed with my cooking skills, thanks to you!!
Amazing to hear that, Wish you more happiness in your life. Try some other recipes and get more compliments, Yayyy!!!
I have used this recipe several times and is now my go to recipe. I follow the instructions, even making the mixed curry spice. I don’t put the scotch (personal preference) but replace with a fresh chilly with less heat. I also use the linked recipe for the rice and beans. Every single time it is delicious.
Great to hear that you customized it. Try some other recipes you would love too.
Delicious! I had to use lamb instead of goat as it’s not generally available in supermarkets where I live, but was amazing nonetheless! There is still a flavour that is missing (or rather not as dominant as it should be) – I just need to put my finger on it, and tweak the curry mix slightly. Otherwise, super happy, and super full!
Pimento and Use Dunns Curry powder Thank me later
Great recipe… turned out well!
As the water reduces do you add more to cover all the meat again? Or just a bit to stop it sticking to the pan? I added just a bit but didn’t have much sauce at the end.
Hi, Sarah. I’d say add more water as needed, but not that much to cover the meat again.
Man this is my GO TO recipe!! Always a hit and everyone loves it!
I loves this recipe so much!!!!!
Have made this recipe many times and never disappoints!
I have tried a few different recipes and this is my favourite. Always a winner!