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. 
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. 
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. 
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. 
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. 
Oh, be sure to serve it with this Caribbean beans and rice right here. You will be happy you did. 
Enjoy!!!
Watch How to Make It
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Jamaican Curry Goat
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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
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:
Angie says
Made this, we both loved it. I substituted goat for lamb. I Don usually like this dish bit this recipe….wow, making it again and my fiancé’s brother wants me to make it for him too!!!!.
Immaculate Bites says
Thanks so much, Angie! 🙂
Sally says
Didnt brown the meat first? Now what. I cooked it and everything else..tatse good but didnt shrink and very tender
Immaculate Bites says
Hi Sally! Thank you for dropping by! 🙂
You need to brown the meat first to better bring out its flavor, just like in step 2 of this recipe…
“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.” and the meat we want to have should be tasty and tender after hours of simmering it.
Maybe next time you can try to adjust the cooking time depending on the size and weight of the meat that you will use, so you can achieve your desired tenderness of goat meat.
Lakeisha Banks says
Perfect! Thank you so much!
Keary says
This recipe was easy to follow and the results yielded a delicious meal-better than any restaurant. I prefer my gravy to be a thicker so I added flour and sweet potatoes.
Immaculate Bites says
That’s great what you made to thicken your gravy! Thank you for sharing, Keary! 🙂
Maggie says
This was really delicious! I skipped the hot pepper and used Cool Runnings curry goat. I also added some fresh peas because they needed to be used. It was quite mild as far as heat, but very rich in flavor. Will absolutely make again.
Immaculate Bites says
Still sounds good, Maggie! Thank you for sharing this 🙂
Bret Folger says
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.
Immaculate Bites says
Still sounds so good! Thank you for sharing, Bret! 🙂
Dani says
Beautiful recipe, have made it for friends and family a few times now and my only complaint is that there are never leftovers!
Immaculate Bites says
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!
Adrian says
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.
Immaculate Bites says
Thank you for sharing, Adrian! I appreciate my readers sharing their own versions of my recipe. 🙂
Charmain says
Rice and peas is what we Jamaicans say not beans and rice .
Great recipe though
Ali says
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
Immaculate Bites says
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 🙂
Lisa says
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?
ImmaculateBites says
Yes it would work out just fine . 4-5 hours , on high.
Andre says
What would you recommend if using an instant pot pressure cooker, 45 mins?
ImmaculateBites says
Yes, definitely. I actually have a recipe for the curry goat using an Instant Pot. 🙂
Shaunice S says
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.
Dee says
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 🙂
Dia says
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!!
Shaunda says
Hello what kind of bouillon powder is recommended and can I substitute due to me not able to eat beef products?
ImmaculateBites says
Hello shaunda,
You can equally use chicken or vegetable bouillon powder.
Hope this helps.
Imma says
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.
O Ogundele says
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!
Banke says
Just made this today! Easy and delicious!!! Will be making this again for the family. Thank you
ImmaculateBites says
Happy to hear it worked out well.