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
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!
I am missing Jamaican food so much since relocating to a remote island. I saw goat at my local grocery store and decided to go for it! When you mentioned bouillon/stock. Which type? Vegetable/ Chicken/ Beef? Thank you for posting this recipe.
Hi Mechee. Anyone you have at hand will work just fine. Looking forward to your feedback :)!
It came out delicious! I used Chicken broth as my stock instead of water. I didn’t realize how easy this recipe was and wished I would have started cooking it sooner! So good and I’m so happy I got to enjoy some delicious Jamaican food. Thank you for sharing!
Wonderful! That is the thing about cooking. You just need to get started and before you know it you’re done. I am so glad this was a hit for you, Mechee!
I have boneless goat kebab meat, but I want to make this recipe. I do have some chicken wing tips in the freezer, should I throw them in and pull them out at the end? Or just stick with the recipe?
Hi Liz. The chicken wing tips will cook faster than the goat meat, so I will suggest sticking with the recipe for this one :).
I was wondering whether I can omit the potatoes? ( keto) and if I could do this in a pressure cooker?
Hi Dee,
You can omit the potatoes from Jamaican curry goat to make it keto-friendly. The potatoes are not essential to the flavor, so leaving them out won’t significantly affect the dish.
I switched up the this recipe using beef as my partner does not like any form of goat, mutton or lamb. I got my butcher to chop the sirloin beef into medium size cubes as I knew it would shrink as it tenderised. It was amazing. I followed the recipe to the letter as I have a tendency to add when I am cooking and wonder why it doesn’t always taste great. My partner loved it. We had it with plain rice as I did not soak my kidney beans the night before and it was delicious. Coleslaw on the side just added to the amazing meal. Such an easy recipe to follow and I fully recommend anyone to try this recipe.
Hi Dora,
It’s wonderful to hear that your adaptation of the Jamaican curry goat recipe with beef turned out so well! Using sirloin beef was a great choice, and it’s fantastic that your partner loved it. Serving it with plain rice and coleslaw sounds like a perfect combination. Thanks for sharing your experience and recommendation!
I absolutely loved this recipe, so easy and simple to make. I also used jalapeño coloured peppers and one scotch bonnet and mmmnn taste will blow you away.
Glad you loved it Ama! Thanks for the review :)!
Looks amazing, definitely trying this recipe at the weekend! If using a slow cooker, when should I add the ingredients to the slow cooker please? Would this be in between step 4 and 5 after browning the goat? Thanks
Hi Lei. At step 5, put everything into your slow cooker and cook on high for 4 hours or low for 6 hours. Then add the potatoes and cook on high for one hour or low for and hour and a half. Happy cooking.
This was absolutely FANTASTIC! I used a habanero instead of a scotch bonnet because I had it on hand. Otherwise followed exactly. Incredibly easy and sooooooooo delicious!
Awesome!! Glad you loved it :)!
I made this tonight but added kumara instead of potato. It was so so good!! Can’t wait to have it reheated for lunch
Ohh Kumara! I love sweet potatoes too. Glad this recipe was a hit with you !
Hi!
I have a big lump of roast lamb leftover, can I cut it into chunks and use it for this recipe? If so, how do I adjust the cooking times?
Hi Dave. Yes, lamb would work. No need to adjust the cooking time.
My mum loves the sauce not such a big meat eater so if I followed the same recipe without the meat would I still need all the oil at the start of the recipe?
Hi Chezza. Yes, you would still need to use oil.
Could this be done in slow cooker , if so would it be on low or high and how long , thanks
Hi Nathalie,
Yes it could be. Cook on low for about 8 to 10 hours. Cooking on low for a longer period is ideal for tougher cuts of meat like goat, as it allows the meat to become tender without drying out. If you’re short on time, you can cook it on high for about 4-5 hours. Hope this helps
I love this. It made my whole family love goat
My family loves goat meat too! 🙂 Glad you enjoyed it, Kimberly!
Can I add some coconut cream to it at the end
Hi Sylvia. I have never tried with is particular recipe but I don’t see why not :)! Do let me know how it turns out for you.
Fantastic recipe! I used 1/2 coconut milk and 1/2 water. I used 2 Carolina reapers as well. Family loved it.
Awesome! I am glad this was a hit with your family, Warren!
Lovely recipe, easy to make and delicious. I made coconut rice to go with it ,my family cleaned the plates!
Hi Chris
I’m delighted to hear that your family enjoyed the meal! Coconut rice is an excellent choice to pair with many dishes, offering a subtle sweetness and rich, creamy texture that complements a variety of flavors. It’s wonderful that it was a hit with your family and that the plates were cleaned – that’s always a great sign of a successful meal!
Thanks for sharing .
If I cook this in the oven what temperature shall I cook at? I’m in the uk
Hi Emma,
When cooking goat in the oven , a low and slow approach works best to ensure the meat becomes tender and the flavors meld beautifully. In the UK, where oven temperatures are typically measured in Celsius, you should aim for a moderate temperature. Here’s a guideline:
Preheat your oven to around 150°C to 160°C (approximately 300°F to 320°F). This temperature range allows the goat meat to cook slowly, absorbing the spices and becoming tender without drying out.
Cooking Time: Depending on the size and cut of the meat, it will generally take about 2 to 3 hours. Check periodically to ensure it’s cooking evenly and not drying out. If it seems dry, you can add a bit more liquid.
Remember, each oven can vary slightly, so it’s good to check the curry goat occasionally. The goal is for the meat to be tender enough to easily pull apart with a fork. Enjoy your Jamaican curry goat!
I’m trying this recipe for Thanksgiving
Great! Do let us know how it works out .
Happy Thanksgiving!!
I have tried a lot of different recipes and am disappointed every time. Can you please tell how to make the meat tender.
Hi stacey!
I’m sorry to hear that you’ve been disappointed with previous attempts at making Jamaican Curry Goat. Achieving tender meat can be a bit of a challenge, but there are several ways to ensure that your goat meat turns out tender and flavorful.
It is super important that you cook the meat over low heat for an extended period allows the muscle fibers to break down more fully …this might take longer than you expect And cooking times will vary vastly depending on the the quality of the goat meat.
Thank you
You are welcome!!
I am planning to make this over the weekend. Where does the fennel come in?
Hi Simran.
It is part of the spice mix grind it along with the other spices to make the curry powder.
I hope this answers your question and clarifies the role of fennel in the recipe. Enjoy making your Jamaican Curry Goat! ️✨
Thank you very much:)
You welcome!
Btw can I make this in the pressure cooker, so basically, pressure cook it instead of the long simmer?
Hi Simran,
Absolutely, you can definitely make Jamaican Curry Goat in a pressure cooker to speed up the cooking process. Using a pressure cooker can tenderize the meat much faster than a long simmer, without sacrificing flavor.
P.S.: the curry spice mix (the link provided) doesn’t have fennel, it does have fenugreek. Maybe I am missing something. Could you please clarify. Thank you
I apologize for the confusion. The curry spice mix linked in the recipe includes fenugreek and not fennel. Fennel has its own unique flavor that can contribute to the overall complexity of a curry spice mix. It’s optional here.
Thank you for bringing this to my attention, and I appreciate the opportunity to clarify. I hope you enjoy making your Jamaican Curry Goat! ️✨
This was very refreshing and tasty. The fresh fennel made a huge difference for me. Thank you!
I’m so glad you loved it. And thank you for your feedback.
Super simple! Hearty & everyone loved this! Great instructions
Hi Nadia,
I’m thrilled to hear that the recipe was a hit and that you found the instructions easy to follow! There’s nothing like a hearty meal to bring everyone together, and it’s always a win when everyone loves it. ✨
Thank you for taking the time to share your experience. It’s feedback like this that makes the food community so enriching. Keep cooking and keep enjoying! ️