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
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 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.
This recipe had my friends raving for MORE!!! Curry Goat was the Best!! Thanks IMMA 🙂
WooHOO!!! Thanks for letting me know Shaun
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.
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.
How can I alternate this recipe with precooked goat meat?
Proceed with the instructions and adjust cooking time – cook until potatoes are tender
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 !
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.
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 tomorrow will let u no how it turns out x
Awesome! Can’t wait.
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.
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!!!
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!!!
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.
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.
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!!!
Can I use curry bricks instead of curry powder
I haven’t used it . So can’t say for sure.
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!!!
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!!
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.