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
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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
Hi. Am I right in thinking you have 2 different goat stew recipe and goat curry? Both with same curry power ( your own mix) only I see a curried goat stew and a Jamaican curried goat with slightly different ingredients. Anyway what I’m desperate to know is, when do I add this to the slow cooker? Which step? Love the recipe by the way.
Hi, Jo. Yes, I have three goat stew recipes. Each one has a different twist, and one is specifically for an Instant Pot.
Many of the spices used in Jamaica (and most Caribbean countries) are African influenced. Human ingenuity adapts cuisine to what’s available, therefore a slight difference.
Now for your question. When I’m feeling relaxed and want to use the slow cooker, I sear the meat and season it (up to step 4). Then transfer it to the slow cooker, use a little broth to deglaze the pan, and pour that in too. Add the rest of the broth and slow cook for 4-6 hours on high or 8-10 hours on low (or longer until the meat is tender). Add the potatoes about halfway through.
Hope that helps, and please let me know how it turns out.
Oh, if I’m stressed for time, I just toss all the ingredients into the slow cooker, set it, and forget it until dinner. Searing the meat and toasting the spices add more flavor, but it’s not a deal-breaker.
another absolutely delicious recipe I love goat meat. I used Habanero chilli again and made it for family I invited over and everyone loved it . Another 10 out of 10 for me, it’s become a regular meal because it’s so delicious . Thankyou for delicious recipes x
Thank you, Dianne. This is my favorite goat recipe, too.