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:
Ginger says
Im so excited to try this recipe. Husband and I raise goats so we eat goat every week. I went online this morning to find something new to try and found this recipe. I would never have thought to make curry. Anyway, I have all the ingredients and my supper game is on! Thank you. Off to look around here for more recipes.
Ginger
ImmaculateBites says
Yay! Do let me know how it works out for you. Thanks for taking the time to share your thoughts with us.
Amy says
What type of boullion do you use? And i noticed a comment about coconut milk as a thickener. When would this be added?
ImmaculateBites says
I usually go with what I have on hand. 9 out of 10 times it’s chicken. You can add the coconut milk when you add the water .
Lori says
Hello! I’m from the UK and I’d really love to try making this for my family at my daughters first birthday party. How many days in advance would you say I could make this? And would i store it in the fridge?
Also, I’ve no idea what Bouillon powder is would you know if there is an alternative in the uk?
Thanks in advance!
ImmaculateBites says
Hi Lori! You may cook it a day in advance and store in the fridge. In the U.k you might find chicken bouillon powder as chicken granules-knorr carries it .
Deandra says
Hi Imma!
I’m a long time curry goat fan and this recipe gives me the courage to try cooking it on my own! We can only get frozen goat meat here in Alaska. My question is, what is the best way to thaw it? Its not in conventional packaging. Literally frozen chunks just in a plastic grocery bag from the halal market that I bought yesterday. I just want to make sure its thawed safely and dont want to ruin it by unthawing in the microwave as this is my first time cooking goat.
ImmaculateBites says
Hi Deandra! I usually thaw it over-night in the fridge. But when am press for time I soak it in ice cold water. Unthawing in the microwave wouldn’t make that much of a difference. Cause you still need to brown and cook for about 2 hours .
Hope this helps.
Valencis says
I was just wondering at what stage would you put the coconut milk?
ImmaculateBites says
After you finish sautéing the aromatics and onions. Add it then give it a few minutes before pouring in water.
Pamela says
Is this ok to cook in a slow cooker? If so, what adjustments would you make?
ImmaculateBites says
Yes, you can. About 5 hours on high or more.Definitely use less water Start off with about 2 cups water and adjust if necessary.
Mary says
I cooked this last night it was wonderful never had anything like this. I’m married to in African so we eat goat but it always the same sauce he know from home but it be good to 🙂 but this is wonderful it didn’t cost me much to make it. You will have a fan out of me for life. I had to subitute the thyme with parsley but it was great with that as well. The store was out
ImmaculateBites says
Woohoo! Happy you like them! And so glad to have your here Mary.
Shaun says
This recipe had my friends raving for MORE!!! Curry Goat was the Best!! Thanks IMMA 🙂
ImmaculateBites says
WooHOO!!! Thanks for letting me know Shaun
Meki Taylor says
This is a really good recipe. Tastes delicious and authentic. Thanks for sharing this. I can actually enjoy curry goat without having someone else have to make it for me.
ImmaculateBites says
Awesome! Thanks for letting me know.
Adun says
Thank you so much for this recipe. Made for sunday lunch for 7 of us yesterday and it was divine, together with your rice and peas recipe – now on my to-cook list! When’s your recipe book coming out?!! I need to give my friends….
ImmaculateBites says
Fantastic! Hopefully Soon. I promise! Thank you so much for letting me know.
Bless says
How can I alternate this recipe with precooked goat meat?
ImmaculateBites says
Proceed with the instructions and adjust cooking time – cook until potatoes are tender
Nicola says
Just tried this, or to be more accurate, it’s on its last 5 mins whilst I finish the saffron rice to go with it. Absolutely astounding! I love eating goat but this is my first time cooking it- so incredibly tender!!! Love this recipe, can’t wait to try out some more of yours 😀 Thank you!!!
ImmaculateBites says
Awesome! Thanks for letting me know.. can’t wait to hear what else you try out !
Syreeta says
Making this now after I’ve put in the curry powder do I need to draind off the fat also could I use vegetable bouillon powder or does chicken or beef work best thanks x
ImmaculateBites says
Hi Syreeta! If I there’s any visible fat I always do my best to scoop it out . Be selective when buying goat meat- If possible get it from a butcher. Yes, you can use vegetable bouillon powder.
Syreeta says
Thank you I got my meat frm the farm shop and used vegetable bullion but put half a oxo in as well also put in 2 carrots it’s all cooked now gotta say this is really nice will defently cook again I’m also doin rice and peas no doubt that will be nice as well. Thank you so much for sharing your recipes xx
ImmaculateBites says
My pleasure! Glad it all worked out well for you.
Julen says
Hi Imma, could you let me know whether it is better to simmer covered or uncovered?
Thank you,
Julen
BTW. Brilliant site!!
ImmaculateBites says
Thanks Julen! It’s best to simmer with a lid on. Retains more heat and cooks faster. Happy Cooking!!!
Syreeta says
Making this tomorrow will let u no how it turns out x
ImmaculateBites says
Awesome! Can’t wait.