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 recipe was so tasty! I omitted the garlic and white onion because I am on a low FODMAP IBS diet. I used some homemade garlic oil instead and asafoetida powder as an onion substitute, and it worked wonderfully. I had a goat from my friends farm than we butchered so we used two full legs bone-in and two racks of ribs. Also, we used sweet potatoes instead. One of the most delicious soups I’ve ever had! Thank you.
Still sounds so good! Thank you for sharing, Bret! 🙂
Beautiful recipe, have made it for friends and family a few times now and my only complaint is that there are never leftovers!
Wow! Thanks so much, Dani! 🙂 So happy to know you and your family and friends enjoy it that much. Lol! What dessert did you prepare afterward? I hope you can try some of my 25 Insanely Good Summer Desserts, too. Enjoy!
Awesome recipe! I modified it to suit what I had in the cupboard but the end result is fantastic. The sauce is rich and the potatoes thicken it up beautifully. My only comment would be that a rice side would be too much starch – I just did green beans as a side and that was plenty.
Thank you for sharing, Adrian! I appreciate my readers sharing their own versions of my recipe. 🙂
Rice and peas is what we Jamaicans say not beans and rice .
Great recipe though
Can I ask how I could put this into a crockpot do I put everything in raw and leave it sorry I’ve never used one but I have just bought one as I work all day but want hearty meals
Hello Ali! It is recommended to brown the goat meat first, but you can refer to your crockpot’s instruction manual just to be sure 🙂
This recipe is a favourite in our house. Would this be ok to cook in slow cooker? Any advice on how long or changing the recipe for slow cooking?
Yes it would work out just fine . 4-5 hours , on high.
What would you recommend if using an instant pot pressure cooker, 45 mins?
Yes, definitely. I actually have a recipe for the curry goat using an Instant Pot. 🙂
I cooked this recipe for my boyfriend who is from Cameroon and he loved it ! We both enjoyed this meal a lot. Definitely will be making it again.
I make this with 2″ cubes of beef … after all the prepping, as per instructions, I just pop it in the oven with a lid on for 1hr 45 mins ( 180 fan ) … then i add a good swirl of coconut milk (150 ml )and a handful of spinach … heat up again on hob, swirl round and serve with rice ‘n’ peas and fried dumplings … perfectly divine … amazing … best ever .. thank you so much for fantastic tasty recipe 🙂
This recipe came out perfectly! It was only my second time eating and first time ever cooking mutton. I had about 2.5lbs of mutton and overall cook time was around 4-4.5 hrs on the stovetop. Next time (and yes there will definitely be a next time) I will try using a slow cooker. This recipe is a keeper!!
Hello what kind of bouillon powder is recommended and can I substitute due to me not able to eat beef products?
Hello shaunda,
You can equally use chicken or vegetable bouillon powder.
Hope this helps.
You can use what you have. My favorite is Maggi, but with all the fuss about MSG and chemicals, I’m looking into additive-free options. Chicken and vegetable bouillon work, too. Please let me know how it turns out.
I made this a couple times and it is so so so delicious. I’m about to make it again. I love peppery food so I add 2 or 3 scotch bonnets. I’m so glad I found the recipe! Thank you so much!
Just made this today! Easy and delicious!!! Will be making this again for the family. Thank you
Happy to hear it worked out well.
I have just made my first goat curry following your recipe. Absolutely loved it, can’t wait to try new dishes from you now.
Great ! Thanks so much.
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?
Recently moved to the country and we’ve got goat farmers all around us. This was my first time cooking goat. LOVED the results. Read on a different goat recipe that some people marinate the meat in vinegar first to make it less gamey and remove some of the goat smell…who knows if that had much of an effect, but we did it! Also added about 16 oz of coconut milk, a handful of coarsely chopped carrot hunks, and green peas at the very end. Loved it and will definitely make again. Maybe with cabbage next time? Lots of cabbage farmers around us, too!
That is great! Love all your tips and add -ins. Thanks for taking time out to share this with us.
Ive made this curried goat many a times now its the best one & all my family love it specially my son who does’nt like anything curry & only eats beef but he adores this, i even made it for christmas dinner best one out of all the other receipes
I’m glad that you and your family love it! Thank you.
This was a huge and startling hit. None of us had ever eaten or even contemplated eating goat, but in a local butcher shop I spied some meaty looking randomly cut pieces and inquired about it…..and something within said “Go ahead, fool – buy it!” So glad that I did. Your recipe “kicked a goal”.
Was interesting to find out that goat is the most highly consumed meat on the planet and is so healthy. It will probably be a staple in our home now.
Thank you, Jerry!
So glad that you and your family liked it!
I loved this recipe! Just wondering if a serving here is a cup? I’m trying to track my calories
Sorry I can’t say for sure . Will keep this in mind next time I make it.
You just made me smile this morning, Jerry! Am glad you spied that goat meat – it is just packed full of flavor. Thanks for taking time out to share this with us .
Have a great Day!
I just found this recipe, can this one be used with ox tails?
Yes it can.
I made this for Sunday dinner yesterday, OMG! They loved it!! 🙂
What bouillon is used for curry goat? Chicken?
Beef?
Hi. Beef would be a better option.
Delicious! Such great flavor! I cooked it in a pressure cooker at high Pressure for 40 minutes and it turned out perfect!
Hi! We LOVE this recipe! My mother in law is from Jamaica and she was a huge fan of the recipe! Thanks!!!
I just made the recipe again and it’s in the slow cooker this time. Unfortunately I think I added too much minced ginger. Do you have any suggestions for offsetting the extra ginger? Thanks!