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
Turned out amazing
Great! So happy to hear this . Thanks for letting us know.
I’ve been trying a few recipes for goat curry over the past few years and have always been disappointed with the results.
This recipe was really good and as ever with curry, it tasted even better the next day.
Thank you so much. I have to admit this is my favorite way to cook goat meat.
This was legitimately restaurant quality. The recipe was perfect.
Thanks for posting this
Hi DJ
I’m absolutely thrilled to hear that you found the dish to be restaurant-quality! That’s one of the highest compliments a home cook can receive, and I’m so glad the recipe lived up to your expectations.
Thank you so much for taking the time to leave such a wonderful comment. Your support and feedback are incredibly valuable to me and the community here.
Best,
Imma
I loved this recipe! Came out perfectly! I wouldn’t change a thing about the recipe. Delicious!
I’m glad that you love this as much as I do. Thanks for taking the time to comment.
This was the best curry I have ever made! Making it again tomorrow for other people to enjoy aswel. Thank you
Thank you so much, I am sure you would love all recipes once you try them. Keep loving:)
Easy to follow instructions. Turned out delicious
Thank you, . Stay tuned for more amazing recipes.
Excellent recipe it turned out so nice better than a recipe book I bought thank you so much. Will be making more dishes.
Thank you so much, I am sure you would love all recipes once you try them. Keep loving:)
Great recipe, thanks! As a suggestion, the written recipe does not say to simmer the goat covered but the video has it covered. Which one?? The written recipe does not indicate how to cut the potatoes but I can see in the video that they are chopped in chunks. Maybe an update to the written recipe is in order?
Thanks for your feedback, and I’m glad you liked it. Yes, I simmer it covered so it doesn’t dry out.
Wow! Talk about immaculate bites! This is delicious, enjoyed it thoroughly. Thank you so much for sharing your recipe ❤️
Thank you, . Stay tuned for more amazing recipes.
Made this on the weekend. Was stoked with the finished result! First time doing a goat curry & even my seasoned goat curry friends asked for the recipe!! Would this recipe also work well with fish? Dan
Wow! That’s great, thanks for sharing. I don’t see why the seasonings wouldn’t work for fish. Though the cook time would be much less.
This recipe is in constance rotation at my house. I add more ginger and more garlic, but keep everything else the same. The flavors are just on point! I highly recommend!
Oh great to hear that. Thank you so much!
I made this tonight. Absolutely amazing. First time trying goat and it’s awesome. £10.99 per kg at my butchers. I used a habbanero pepper. I used beta pay curry powder:D
You are so sweet, thank you!
Hi I’m going 2 do this recipe 2night do I have 2 marinate Iver nite and also wash the meat first . Thankyou
Hi. It’s not necessary to marinate it overnight, so if you don’t have time, no worries. I wash my meat just to be safe. Then I disinfect my work area.
Can’t wait to make this! I bought a whole goat shoulder at a Halal grocer and as soon as I get the Portuguese clay pot through the mail it’s on. I love goat, in fact I like it better than any other protein.
Awesome!!! Can’t wait to know how it turns out for you.
What a great recipe! Easy to make and a wonderfully comforting meal for a cold Canadian night. Will make again, for sure!
Glad you liked it! 🙂 Happy winters with Cozy recipes:)
I have been a fan of goat curry ever since maybe 2013, living in Toronto but after moving to Northern Ontario, getting goat curry is hard. I came across stewing goat meat at my local grocery store last week and almost died. It was pricey but I knew I needed to get it. Will be trying out your recipe this week and will update with an official review! I’m so happy I stumbled upon your recipe/website! Happy Cooking!
Awesome!!! Can’t wait to know how it turns out for you.
Awesome!!! Can’t wait to know how it turns out for you. Let me know if you have any confusion 🙂 Stay blessed!!!
Great recipe! Lots of curry goat in toronto area – just go to a Jamaican restaurantDerrick!!!
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
I loved this recipe so much. First time trying to cook goat on my own, and let’s just say I will be making this dish again in the future! My 6 yr old even enjoyed. Thanks!
Oh great to hear that. Thank you so much!
My household loved it! Even the picky eater. Definately saving this one
Wonderful! Thank you so much for the feedback Ariel :)!
Making this for the second time tonight. My house smelled delicious for a few days after and we couldn’t wait to eat the leftovers.
Thank you:) There’s more to come, so stay tuned Love, Imma
Goat is the most environmentally friendly meat you can eat. I can buy bags of frozen chunks of goat meat at a meat market in my city. We wanted a recipe like the curried goat at our local Jamaican restaurant, and this one was excellent! Simple to make, but complex flavors. Delicious. Definitely entering the rotation.
Thank you so much, Ginny! It’s really nice to hear from you, stay tuned and enjoy more delicious recipes:)
I’ve had a lot of authentic curry goat, over the years and this did not disappoint. The recipe was easy, came together quickly and tasted authentic. I will definitely keep this recipe, for when I get a hankering for curry goat! The only issue is that I needed to slightly thicken the sauce, before serving (and that may just be our preference). My family was super pleased!
I am happy you loved the recipe! Thanks for stopping by :)!
Amazing recipe! My dad used to make curry goat and I never got his recipe 🙁 However this tastes just like his! Thank you so much! I cook regularly for family and friends as we all love it!
I am glad I help you to have your dad’s cooking technique and become a super chef. Try some other recipes from the blog, I am sure you would love them too:)