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:
Abby says
I looove Jamaican food and wanted to make this goat curry since the recipe looked reasonably easy to make. I followed the recipe and did it in my instant pot on the slow cooker setting by adding a little oil to to brown the meat and seasonings and to make sure I had enough salt/pepper…etc. I put it on high for 4 hours and when I came back, it smelled divine. I simmered it down a little bit (still using sauté function of instant pot) and it wa PERFECT!!! Even my husband, with a very discerning palate, said it was one of the best goat curries he’s ever had. THANK YOU IMMA!! You have a faithful subscriber for life and I’m exploring some of your other recipes now. Keep up the great work!
ImmaculateBites says
Woo Hoo! High Five!!!! I am SOOOOO trying this out in my slow cooker. I have an instant pot as well and never used it this way. Thanks Abby.
David Tatham says
literally cooking this right now, I’ve made one with the scotch bonnet and one without for the Kids after Christmas day. a great recipe and really easy! I’ve added a little sugar and a cap of cider vinegar that has worked nicely too 🙂
ImmaculateBites says
Thanks David! So glad to hear it worked out well for you. Merry Christmas!!
Rich says
Hi,may sound a silly question,but do you chop the scotch bonnet?looks whole in the picture.thanks
ImmaculateBites says
Hi Rich! No I don’t. If you are a heat seeker then chop it. It’s too spicy for me to handle (am a chicken ). I love love the flavor of scotch bonnet but not so much the heat. Happy Cooking!!!
John says
Hi Imma
Would it be ok to use less oil? I am in the middle of a diet and would rather avoid it! 🙂
Thanks
john
ImmaculateBites says
Hi John! You sure can. I have several times. Happy Cooking!!!
Linda says
Got curried goat cooking at the mo! Along with red beans on the boil.
So its curried goat rice & peas today really love Jamaican food so do my family. x
ImmaculateBites says
You are going to love this too! Thanks for taking the time to share your thoughts with us.
Nicole says
I have been searching high and low for a decent, easy to follow curry goat recipe. This is one of my favorite dishes! I’ve never been able to find a proper recipe, but I’m glad I stumbled across your website! So far seems very easy to follow and informative. I’ve already subscribed. Thank you!
ImmaculateBites says
Yay! Thanks for subscribing. Do let me know how this works out for you.
Connor B says
Absolutely gorgeous! It’s a bit of a pain finding goat in the UK, but I found a little Caribbean store near me that sells it. I’ve made times this curry goat a couple of times now, using a big cast-iron pot, but I want to try using the slow cooker. How would you adjust the cooking times? Thanks!
ImmaculateBites says
Thanks ! I hear you goat meat is not readily available in some parts of the world. I would cook in a slow cooker for about 4-5 hrs on high. Happy Cooking!!!
Jessica McMillan says
Can I use curry bricks instead of curry powder
ImmaculateBites says
I haven’t used it . So can’t say for sure.
Richard says
Hi Imma. I’ve been making this recipe with wild goat and it turns out awesome everytime. Using younger female goats means no gamie taste but not everyone has the ability to source their own wild goats I guess. Very cheap under utilised meat and there are plenty of them over here. Cheers.
ImmaculateBites says
So Jealous Richard! Wild goats taste even better! I wish I could lay my hands on some here… Thanks for taking the time to share your thoughts with me. Cheers!!!
Tif says
I am making this for friends on the weekend. Thank you for posting such clear directions!
My husband can’t eat regular potatoes. Do you think I could use sweet potatoes (the orange ones) in place of white?
Thank you! Signing up! So happy to have some exciting recipes.
ImmaculateBites says
You sure can Tif! Make sure you cut them in large chunks . So they don’t get too mushy. Thanks for signing up!!
dee says
Saw this on a post sometime back and I begged for the recipe..the lady made a mess of me.. was browsing through and I stumbled on your page and Voila!!! “Jamaican goat curry” in all its glory… thanks ma’am…good work you doing here…
ImmaculateBites says
Thanks Dee! So glad you are here and do let me know how it works out for you.
Julie G says
Hi! I’m so happy to have found this recipe and blog. I had goat the first time in Curacao about 10 years ago. Now I order it whenever I find it on a menu ( not too often in Rhode Island, unfortunately). I found a Latin market that will sometimes have goat meat frozen and am so happy I can cook it at home now. I followed your recipe but used chicken stock instead of water/bullion and sweet potato salad instead of white. DELICIOUS!! Oh- and I served it over black rice with pink beans, spiced up with garlic and epazote. Thank you for this!
ImmaculateBites says
Hi Julie! Thanks for taking the time to share your thoughts with us. So happy to hear this recipe worked out well for you.
Lauren says
Hi this looks so delicious I can’t wait to make it! Just wondering how much of the homemade Jamaican curry powder to use? As you said to cut down on it, I’ve been saving so many of your recipes for well over an hour now so glad I stumbled across your page! Thanks!
ImmaculateBites says
Hi Lauren! So glad you are here. Use about 1/2 tablespoon less. It all depends on your tastebuds. So adjust to taste.
Francis says
This sounds like a spicy version of Mbuzi Tumbukiza. Usually prepared on sunday, start by cutting up goat meat, throw it into a clay pot, layer on roughly cut onions, whole garlic, rough cut tomatoes, sprinkle salt on top, add a few pilipilis and then the Potatoes in large chunks. Cover with a tight lid or if you do not have a lid use a pan fitting the top and place a stone on top to press down…..place over a charcoal jiko(stove?). after roughly 2 hrs turn with a wooden spatula and serve.
You can add dhania to flavor at the end
ImmaculateBites says
Thanks for taking the time to share this with us.
JK108 says
Imma,
Cant wait to try your recipe, I was in Jamaica March/April and had Curry Goat delicious, and I loved the Escovitch Fish. Cant wait to go back.
ImmaculateBites says
This will certainly take you back to Jamaica . Do tell how it works for you. Thanks!
Werner Mittelsdorf says
Enjoyed it tremendously!
ImmaculateBites says
AWESOME!!! Thanks for the feedback!