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
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:
Mechee says
I am missing Jamaican food so much since relocating to a remote island. I saw goat at my local grocery store and decided to go for it! When you mentioned bouillon/stock. Which type? Vegetable/ Chicken/ Beef? Thank you for posting this recipe.
Imma says
Hi Mechee. Anyone you have at hand will work just fine. Looking forward to your feedback :)!
Mechee says
It came out delicious! I used Chicken broth as my stock instead of water. I didn’t realize how easy this recipe was and wished I would have started cooking it sooner! So good and I’m so happy I got to enjoy some delicious Jamaican food. Thank you for sharing!
Imma says
Wonderful! That is the thing about cooking. You just need to get started and before you know it you’re done. I am so glad this was a hit for you, Mechee!
Liz says
I have boneless goat kebab meat, but I want to make this recipe. I do have some chicken wing tips in the freezer, should I throw them in and pull them out at the end? Or just stick with the recipe?
Imma says
Hi Liz. The chicken wing tips will cook faster than the goat meat, so I will suggest sticking with the recipe for this one :).
Dee says
I was wondering whether I can omit the potatoes? ( keto) and if I could do this in a pressure cooker?
ImmaculateBites says
Hi Dee,
You can omit the potatoes from Jamaican curry goat to make it keto-friendly. The potatoes are not essential to the flavor, so leaving them out won’t significantly affect the dish.
Dora says
I switched up the this recipe using beef as my partner does not like any form of goat, mutton or lamb. I got my butcher to chop the sirloin beef into medium size cubes as I knew it would shrink as it tenderised. It was amazing. I followed the recipe to the letter as I have a tendency to add when I am cooking and wonder why it doesn’t always taste great. My partner loved it. We had it with plain rice as I did not soak my kidney beans the night before and it was delicious. Coleslaw on the side just added to the amazing meal. Such an easy recipe to follow and I fully recommend anyone to try this recipe.
ImmaculateBites says
Hi Dora,
It’s wonderful to hear that your adaptation of the Jamaican curry goat recipe with beef turned out so well! Using sirloin beef was a great choice, and it’s fantastic that your partner loved it. Serving it with plain rice and coleslaw sounds like a perfect combination. Thanks for sharing your experience and recommendation!
Ama Bruce says
I absolutely loved this recipe, so easy and simple to make. I also used jalapeño coloured peppers and one scotch bonnet and mmmnn taste will blow you away.
Imma says
Glad you loved it Ama! Thanks for the review :)!
Lei says
Looks amazing, definitely trying this recipe at the weekend! If using a slow cooker, when should I add the ingredients to the slow cooker please? Would this be in between step 4 and 5 after browning the goat? Thanks
Imma says
Hi Lei. At step 5, put everything into your slow cooker and cook on high for 4 hours or low for 6 hours. Then add the potatoes and cook on high for one hour or low for and hour and a half. Happy cooking.
Shae Warren says
This was absolutely FANTASTIC! I used a habanero instead of a scotch bonnet because I had it on hand. Otherwise followed exactly. Incredibly easy and sooooooooo delicious!
Imma says
Awesome!! Glad you loved it :)!
Monica Jensen says
I made this tonight but added kumara instead of potato. It was so so good!! Can’t wait to have it reheated for lunch
Imma says
Ohh Kumara! I love sweet potatoes too. Glad this recipe was a hit with you !
Dave Bates says
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?
Imma says
Hi Dave. Yes, lamb would work. No need to adjust the cooking time.
Chezza says
My mum loves the sauce not such a big meat eater so if I followed the same recipe without the meat would I still need all the oil at the start of the recipe?
Imma says
Hi Chezza. Yes, you would still need to use oil.
natalie shaher says
Could this be done in slow cooker , if so would it be on low or high and how long , thanks
ImmaculateBites says
Hi Nathalie,
Yes it could be. Cook on low for about 8 to 10 hours. Cooking on low for a longer period is ideal for tougher cuts of meat like goat, as it allows the meat to become tender without drying out. If you’re short on time, you can cook it on high for about 4-5 hours. Hope this helps
Kimberly says
I love this. It made my whole family love goat
Imma says
My family loves goat meat too! 🙂 Glad you enjoyed it, Kimberly!
Sylvia vincent says
Can I add coconut cream to this recipie
Sylvia vincent says
Can I add some coconut cream to it at the end
Imma says
Hi Sylvia. I have never tried with is particular recipe but I don’t see why not :)! Do let me know how it turns out for you.
Warren Beaulé says
Fantastic recipe! I used 1/2 coconut milk and 1/2 water. I used 2 Carolina reapers as well. Family loved it.
Imma says
Awesome! I am glad this was a hit with your family, Warren!
Chris says
Lovely recipe, easy to make and delicious. I made coconut rice to go with it ,my family cleaned the plates!
ImmaculateBites says
Hi Chris
I’m delighted to hear that your family enjoyed the meal! Coconut rice is an excellent choice to pair with many dishes, offering a subtle sweetness and rich, creamy texture that complements a variety of flavors. It’s wonderful that it was a hit with your family and that the plates were cleaned – that’s always a great sign of a successful meal!
Thanks for sharing .
Emma says
If I cook this in the oven what temperature shall I cook at? I’m in the uk
ImmaculateBites says
Hi Emma,
When cooking goat in the oven , a low and slow approach works best to ensure the meat becomes tender and the flavors meld beautifully. In the UK, where oven temperatures are typically measured in Celsius, you should aim for a moderate temperature. Here’s a guideline:
Preheat your oven to around 150°C to 160°C (approximately 300°F to 320°F). This temperature range allows the goat meat to cook slowly, absorbing the spices and becoming tender without drying out.
Cooking Time: Depending on the size and cut of the meat, it will generally take about 2 to 3 hours. Check periodically to ensure it’s cooking evenly and not drying out. If it seems dry, you can add a bit more liquid.
Remember, each oven can vary slightly, so it’s good to check the curry goat occasionally. The goal is for the meat to be tender enough to easily pull apart with a fork. Enjoy your Jamaican curry goat!