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:
S.A says
This recipe was absolutely PERFECT! I have never had goat that tasted this good! Hubby couldn’t stop raving and I couldn’t stop eating haha!
Carol says
I will only use this recipe, always comes out perfect.
ImmaculateBites says
Thanks Carol! Happy Thanksgiving!
Gary Watson says
Hi, Just simmering now and smells fantastic… Just to check… Simmer with lid on or off?
Many thanks
ImmaculateBites says
With the lid. 🙂
Alisha C Nguyen says
Once the curry mix is made, you can whip this up again with ease. Thanks for another wonderful recipe!
ImmaculateBites says
Thanks Alisha! Glad you liked it!
Mark says
Planning on making this, just wondering if I could make this in a slow cooker whilst at work?
Deepak Stevens says
I love this recipe and have been using this for about 2 years now. As a suggestion, you can add some allspice and also towards the end a splash of coconut milk to the curry. Personally, I felt this added an extra flavour to the dish.
Sandra says
I have made this recipe over and over again! LOVE it – so authentic
Jenna Kelly says
This was the PERFECT meal for my partner’s birthday dinner – with your rice & beans recipe, and saltfish fritters for a starter! One question: I made quite a lot…are the leftovers ok to be frozen?
ImmaculateBites says
Hi Jenna! I am so happy you liked this Curry Goat Recipe. Yess! Please make sure your curry is completely cold before you freeze it.
Sally Jones says
I love this recipe really easy to cook and tastes amazing
Talician says
I made this today and it’s delicious! This was my first time ever having goat meat and I really enjoyed it. I used a small amount of potato flakes to thicken the sauce at the end, instead of using whole potatoes. I didn’t need much, though, because the sauce thickened very nicely by itself even before I added the flakes. I also made the coconut rice you suggested and they were definitely made for each other. So good! Thank you –
Tee Addo says
Great recipe!
Imma Adamu says
So glad you like it. Let me know how it turns out when you bake it… I can’t wait.
Wieslawa says
This recepie is excellent, my family loves it. Thank you.
Immaculate Bites says
I’m so happy to know this! If you’re up for another curry recipe for next time, here’s one: Ground Beef Curry. Enjoy!
Curry Goat Lover says
This is the second time we’ve made this and it’s amazing! The pepper kicks up the heat a bit too much for my kids so used hot curry powder instead and it was perfect! Absolutely amazing.
Immaculate Bites says
Glad you enjoyed this recipe! I have some awesome list of 25 Insanely Good Summer Desserts your kids might enjoy, too 😉
Marc says
Been my go to Curry Goat recipe for so long, so finally getting around to a review. Tasty stuff
Immaculate Bites says
Wow! Thank you, Marc! Have you also tried the Curried Goat Stew?
Tarron says
I’ve made this recipe at least a dozen time now. Using all sorts of meat from goat, to pork, beef, chicken and even fish. It’s always a crowd pleaser and it’s now one of my most favourite things to eat. It reminds me of the curry my Jamaican grandmother used to make for me as a kid. I’ll never stop eating this.
Kat says
HI. What cut of meat is used?
Kat says
HI . Using GOAT. What cut of meat used?
Immaculate Bites says
Shanks or briskets is okay, Kat 🙂
Ericka says
Made this dish for my fiance, he absolutely loves it!!! So do I!! I pair it with your rice and beans…..so delicious!
Immaculate Bites says
Thank you so much, Ericka! 🙂