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Jamaican Curry Goat

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Author: Imma

Jamaican Curry Goat – insanely delicious slow-cooked Jamaican Spiced Curry that is full of flavor and tender to the bone! An absolutely must-make Jamaican food! So easy to make with minimal prep. Jamaican Curry Goat If you ask anyone who loves Jamaican food to pick his or her favorite, this Curry Goat would no doubt make an appearance on the list. Although goat meat has become increasingly popular in the United States due to the influx of different cultures, it isn’t celebrated nearly enough as it should. Most people shy away from it. Not a good thing. In fact, did you know it is the most consumed meat throughout the universe? Its health benefits are staggering when compared to other kinds of beef, including chicken. It has less saturated fat, calories, and cholesterol. Jamaican Curry Goat But what gets me most about goat meat is not its benefits, the flavor is quite appealing, cooked properly the meat is succulent tender and rich. Jamaican Curry Goat You can purchase goat meat at most International Markets –halal markets, or from Mexican and Latin American butchers. Goat meat is comparable to beef shanks or briskets. So feel free to swap the goat meat for these cuts of meat. This Jamaican Curry Goat is one of my favorite Jamaican dishes — never seem to get enough off of it. Chunky pieces of goat are slowly simmered in aromatic blend garlic, ginger, thyme, onions, and hot pepper and with curry taking center stage, until thick and creamy or however, you like it. For amazing results try making your own curry powder with this blend here. Use less with this blend because it’s homemade and packs a whole lot of spice in it. No fillers. Jamaican Curry Powder I like it thick and creamy but have to adjust sometimes for family. In fact, it would be a crime not to savor this curry at least once in your lifetime. Jamaican Curry Goat Oh, be sure to serve it with this Caribbean beans and rice right here. You will be happy you did. Caribbean Rice and Beans Enjoy!!!

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.”]

Jamaican Curry Goat
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Jamaican Curry Goat

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.
4.97 from 298 votes
Prep: 15 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 45 minutes
Jamaican
Servings 6 people

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Ingredients

  • 3- 3 1/2 pounds goat meat (cut in chunks)
  • ¼- ½ cup cooking oil
  • 2 teaspoons minced garlic
  • 1 -2 teaspoons minced ginger
  • 1 medium onion sliced
  • 4-5 Tablespoons Curry powder
  • 1- teaspoon white pepper
  • 1-2 teaspoons fresh thyme
  • 2 green onions sliced
  • 2-3 medium potatoes
  • 1 Tablespoon tomato paste
  • 1 scotch bonnet pepper (adjust to suit taste buds or replace with any hot pepper)
  • 1 tablespoon Bouillon powder (optional)
  • Salt to taste
US Customary - Metric

Instructions

  • Season goat with, salt and pepper. Set aside
  • In a large pot, heat oil over medium heat, until hot, and then add the goat meat sauté stirring, frequently, any browned bits off the bottom of the pot, until goat is brown.
  • Then add curry, stir for about 1-2 minutes.
  • Add the garlic,ginger, white pepper, onions,thyme, tomato paste, scallions (green onions) and scotch bonnet pepper stir for about a minute.
  • Then pour in just enough water to cover the goat and bring to a boil and let it simmer until tender (depending on the goat size and preference) about 2 hours or more, stirring the saucepan occasionally and adding more water as needed..
  • About 15-20 minutes before you remove from the stove add potatoes and bouillon powder. Continue cooking until potatoes are tender, if you want really thick curry goat let the potatoes cook even more .
  • You may adjust thickness of soup with water or stock.

Nutrition Information:

Calories: 329kcal (16%)| Carbohydrates: 10g (3%)| Protein: 43g (86%)| Fat: 12g (18%)| Saturated Fat: 4g (25%)| Cholesterol: 118mg (39%)| Sodium: 299mg (13%)| Potassium: 608mg (17%)| Fiber: 2g (8%)| Sugar: 1g (1%)| Vitamin A: 150IU (3%)| Vitamin C: 10.5mg (13%)| Calcium: 48mg (5%)| Iron: 6.2mg (34%)
Author: Imma
Course: Main Course
Cuisine: Jamaican
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Nutrition Facts
Jamaican Curry Goat
Amount Per Serving
Calories 329 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 118mg39%
Sodium 299mg13%
Potassium 608mg17%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 1g1%
Protein 43g86%
Vitamin A 150IU3%
Vitamin C 10.5mg13%
Calcium 48mg5%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.

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Jamaican-goat-curry

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Comments & Reviews

  1. Daniel Rollins says

    Yes What type of Bouillon powder should I use? I can hardly wait to try this recipe it looks so good.
    I will let you know how it turns out.

    Thanks

    Great Website.

    Reply

  2. Bonita says

    5 stars
    Yum – I just got home from my mum’s little farmlet with two big juicy goat legs (I grew up in a very multicultural area of outback Australia so love eating goat). I normally go Greek style with my goat but this sounds too delicious not to try. I am going to make a giant batch of your curry for our State of Origin footy finals and will serve it from a cast iron camp oven that we will have simmering over a fire in a 44 gallon drum outside the shed. Just the thing for a cold winter night. The boys will think I am the goddess of footy food again 🙂 thank you. Bon

    Reply

    • ImmaculateBites says

      A farmlet? Serving this curry goat in a 44 gallon drum- WOW!!! So Jealous!! You are a GODDESS Bonita! It is going to be so much fun. Happy Cooking.

      Reply

  3. Natalie says

    Hi I am wondering when you put the thyme in ? Am making now I keep re reading and not seeing it in the method . Thanks

    Reply

  4. Steven Bradburn says

    5 stars
    First time I ever cooked curry goat and it was delicious. The recipe was easy to follow and the step by step pictures really helped

    Reply

  6. Rachael says

    5 stars
    Not sure if my original comment posted, but I felt compelled to let you know how amazing this recipe was. I followed the recipe exactly (instead of the scotch pepper I used a habanero) and it turned out better than I could have imagined. Everyone in the family gave rave reviews! I made this with your Caribbean rice recipe. Everything was a slam dunk! I just signed up for email alerts. You’ve got a fan for life 😉

    Reply

    • ImmaculateBites says

      WOO HOO! Super Excited! so glad you are here Rachael. Thank you so much for taking the time to share your thoughts with us.

      Reply

  8. Sherri says

    5 stars
    Delicious! Couldn’t find my dear Jamaican friend’s recipe but yours sounded similar so tried it. Perfect! Only thing I added were 3 carrots, chopped up. Thank you, thank you. I will be back for more of your recipes.

    Reply

    • ImmaculateBites says

      AWESOME! Glad mine worked out just fine. Do let me know which ones you try. Thank you so much for taking the time to provide feedback. Really appreciate it.

      Reply

  9. Monica says

    5 stars
    Made this with the jamaican curry spice. Everyone loved it! I did add a little bit of sugar though because I was using wild/ feral goat meat and the meat is very…..well wild smelling haha. So for people using wild goat you might need to add sugar to cover up the heaviness of the meat if that makes sense. I also used a pressure cooker & it turned out wonderful!! Thanks so much for sharing!!!

    Reply

    • ImmaculateBites says

      Hi Monica! I just learned something new today. Never new you could use sugar to cover the gamey taste. Thank you so much for taking the time to share your thoughts with us.

      Reply

    • Tee Young says

      5 stars
      Hey to remove gamey taste from goat…..NOsugar needed.just wash the meat with Lime Juice.Let it soak 1/2 hour then rinse the meat.Season and cook. Tender and delicious Tee

      Reply

      • Mama says

        5 stars
        Lime mixed with water but any other acid such as vinegar should do. Jamaicans love to wash this meat in some kind of acid such as vinegar or lime. Dateable acids like to the ones above only please,

  13. Steve says

    I had no idea that goat was the most consumed meat in the world. We eat so little of it in the U.S. This looks delicious. I’ll have to get adventurous and go find some goat!

    Reply

    • ImmaculateBites says

      Yes it is Steve! Saw it online and even on the Oprah show so it must be correct – right? And it is such a shame that we do not eat as much! And it is darn tasty!

      Reply

  14. Rosanne from Malta says

    Hi, I found your blog a few days ago looking for malva pudding and I have since been following you on flipboard. This is a recipe I would really love to try with goat meat as I had it in Jamaica and loved it. Since butchers don’t sell goat in my country and I have to source it directly from a farmer, do I ask for adult goat meat or kid? And what part of the goat do I ask for? Thanks.

    Reply

    • ImmaculateBites says

      Hi Rosanne! Yay! Am so happy you joined the party!!!
      Now to answers your questions. Go with the Adult goat, that is the only one I use and that is what you probably had in Jamaica. Best cut of meat to use are shoulder, back or the front legs. However, the hind legs are meatier which are good but it tends to stick to your teeth.Happy Cooking!!!

      Reply

  15. Charlene @ That Girl Cooks Healthy says

    5 stars
    Yum! You made curry goat? I love to hate you Imma. Seriously this looks SO darn good, I cannot remember the last time I ate curry goat because I find myself eating more of a vegan diet as of lately. Thank you for showcasing one of the many beautiful cuisines from my culture.

    Reply

    • ImmaculateBites says

      Aww thanks Charlene! How can you last that long? I always double up when I make it. It disappears quickly it my household.

      Reply

      • Rob says

        5 stars
        Imma, I LOVE curry goat. I’m gonna make this. My issue is when ever I make a stew like this, the meat is always still tough, what’s your secret?

      • ImmaculateBites says

        Hi Rob! Goat meat is best cooked Low and slow. At least 2 1/2 hours . Works like Magic!!! Hight heat might lead to toughest. Hope this helps out.

      • Eileen says

        5 stars
        Hi Imm
        I made this recipe for our new years meal but unfortunately there was no heat in it as would be expected of a curry. I followed the recipe accurately. What do you think I did wrong.

      • ImmaculateBites says

        Hi Eileen.Did the scotch bonnet shred to pieces ? If so double the pepper next time .

      • Jim says

        I love making curry goat, I tend to brown the meat then cook it all in a slow cooker over 8 hours. When I get in from work the smell is fantastic, great recipe!