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:
Kori Lumiangu says
I was looking for a recipe for goat, an came across your recipe and had to look no further. I’m new to eating goat, as my partner is Congolese and he misses, as he would say, “real food”, so I try my best to find recipes that will seem close to home for him. So I will be preparing your curry goat tomorrow. Your recipes are amazing and looks very very immaculate, you now have another subscriber. Thanks for creating these amazing recipes!!!
ImmaculateBites says
Yay ! Thanks for taking the time to let me know kori- it means a lot to me. You are going to love the curry goat it’s one of my favorites .
Have a great weekend!!!
April says
This is awesome. My second time making this Curry Goat. Thank you so much.
Sincerely,
April
ImmaculateBites says
My pleasure ! Thanks for taking the time to let me know April.
Breadrunner says
Have to say this is amazing! I first tried curried goat at my local stall which I travel 30miles to go to and when searching how to make it I came to your recipe….have cooked it several times it is my favourite! Kids love it too so thanks….the rice and pea is delicious also
ImmaculateBites says
So happy to hear this . Now you don’t have to add mileage to your car anymore . Yes to that ! Also thrilled that it’s a hit with the family
Nicola says
Hi
Love this dish…. I often wonder how long it will keep in the fridge for, some people I know keep it for a week while others say 3 days,
How long do you keep your curry and rice in the fridge for?
ImmaculateBites says
Thanks ! Mine lasts for about 5 days. I try to eat it before the 5th day though. Sometimes, I make , divide in half and freeze the other half.
jason says
Im sure you need to season the meat with the curry seasoning from the night before then scrape off what ever seasoning is on it and then brown it then add the seasoning back in after right? so it marinates and brings more flavor.
this looks awesome though. good job.
ImmaculateBites says
Really awesome tip! Thanks for sharing Jason.
Nicole says
I really wish I could be invited to eat at your home you have awesome recipes maybe a white girl like me who loves flavor and spice can give a shot at making them if not perfectly will give a foundation to try something great. It is sad tho American cooks can be intimidated by goat meat but I did enjoy curry goat dishes while eating out and some didn’t cook to tenderness but I guess the more Ima and love then tender guaranteed and u definitely will have this on a list of favorites !! Ha
Pam says
I live the recipe. I add carrots and pretty much the actual recipe give or take amounts of seasonings and love it.
Thank you.
ImmaculateBites says
Awesome!Thanks for taking the time to let me know.
kylie says
Hi so I am American and have a Trinidad husband I tried a goat recipie today and found my goat at the local grocery store surprisingly I tried my own little recipe going off of what my husbands aunt has shown me instead of adding water I used coconut milk and it looks and smells great next time I make this again most likely in the next we weeks I will try this recipe
ImmaculateBites says
You are definitely going to enjoy this too! Do let me know how it works out for you. Thanks !
Jerry Tarr says
Please stop claiming goat curry as a Jamaican dish. There is nothing Jamaican about it.
It is a dish from the subcontinent or India, made by Indians in Jamaica. It is wrong and inappropriate for Africans to call it their own lol
ImmaculateBites says
We are lovers of all things delicious here not fighters, nor haters! And yes, goat curry is widely known as a Caribbean thing. One of those imports that Jamaicans perfected and made it their own. And Africans do have their own curry goat too! Lol
Barbara Jones says
I made this last night for today and it turned out great! I read through some of the comments and opted for the goat shoulder. Seared meat as per the recipe but covered and put in the oven on 265 degrees (F) for 2 hours. Added potatoes and then cooked an additional 45 minutes. The meat was sooooo tender! I grew up in this, but it was my girls first time having goat. We paired with coconut jasmine rice (no beans). They loved it! Next time will do the traditional rice and peas, yam, plantain and dumpling! Arghhhh! I can’t wait. Thanks for posting! Its serving us all well years later!!!!
ImmaculateBites says
Fantastic! Oh Boy! You are making me hungry, with those pairings !!!Thanks for taking the time to share your thoughts with us.
Haani says
Hello, I want to try this recipe but don’t have fresh thyme. Can I use dried time instead?
ImmaculateBites says
Of course! Start with 1/2 teaspoon and adjust as you go, depending on the potency of the thyme.
Haani says
I made this dish with dried thyme and the taste was wow… me and my son are not fans of goat meat, I got a gift of fresh goat meat and couldn’t just give it away cos of how cleAn it looked. I made this and we are everything, didn’t tell my son it was goat meat till after we finished eating. And he couldn’t believe it was goat meat cos of how good it was. We are ours with plain white basmati rice, and it was just perfect. Thanks for the recipe. Am going to your chicken recipe section now to see if I can find something for Sunday lunch
Kristen says
I made your curry today and have some goat marinating in the fridge to cook in a little while in my cast iron dutch oven. So excited!! Thanks for this fantastic recipe inspiration!
ImmaculateBites says
My pleasure! Glad it worked out well for you
Katz says
Oh la la…. Definitely on my next goat project. Will report after I make this! 😀
Trudy says
Which Flavor bouillion powder do I buy, the ones I see are either chicken or beef.
ImmaculateBites says
either will do just fine.
AJR says
Hi Imma. Wow, random find, thank you! Slightly adjusted. Not sure if my changes quite fit with the Jamaican style. Really struggle to get goat here in the UK, I use Chestnut Meats in Cheshire when I can, brilliant goat supplier. I made your curry powder (brilliant, I add 3 jasmine dried chillies de-seeded), I marinate the meat overnight with a good sprinkle of your curry powder, fresh garlic paste, chopped scotch bonnet, chopped coriander, parsley and thyme (Verna’s Pepper Shack suggestion in Brixham. Best place in the world). I crush 10 garlic cloves and 4cm of fresh ginger in the pestle and mortar and add the tomato paste and green onions, white pepper and more parsley. During cooking; around the 1 hour stage I add 3 x chopped sticks of celery. The rest is followed by your recipe guidelines. We have a great Umami supplier here in the UK (www.snowdoniamushrooms.co.uk) and I feel this makes a great difference. I also add sea herbs seaweed and salt mix. Also, Knorr Chicken Powder makes a hell of a difference to the taste. Works for us. Thank you
ImmaculateBites says
WOW! You sure know how to take this to the next level.. Oh My! The aroma coming from your kitchen must be INSANE! Everything sounds Delicious. You’ve have got me salivating OVER HERE.
Nick Parkes says
Woh
A. Marie says
I am so freaking excited to try this recipe. I have been craving goat for weeks now and have scoured the internet for the best one. Will be cooking tomorrow. Thank you so much for sharing. All love!
ImmaculateBites says
Awesome! Can’t wait to hear how it works out for you. Thanks!
ETHEL DIXON-DAVIS says
Thank you Imma for this recipe. I’ve been eating goat since I was a young girl, my grandmother raised & cooked them in Georgia. It wasn’t until I a visit to the Caribbean that I had it curried and fell in love with it. You mentioned ginger in your story but not as an ingredient. I added 1 Tbsp of ginger and 1 tsp of allspice to the recipe as well. I also like my gravy thick, but even after letting the potatoes cook down, it wasn’t thick to my liking. I mixed some corn starch with about a cup of the liquid and added it back to the pot to thicken it up. The whole family enjoyed it with the Caribbean Rice & Beans and the Jamaican Cabbage, minus the shrimp.
ImmaculateBites says
Me too! One of my favorite meat.
What works for me is to slowly cook the goat until tender , and that does it for me. Glad it worked out well for you.