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:
Eamonn Tighe says
Hi Imma, What a great, no-nonsense curry goat recipe! I love the fact that there is no laborious marinading process as in other recipes, however I did add the juice of half a lime to my seasoned goat as I prepared all the other ingredients, and being a lazy cook just put my fresh sprigs of thyme in whole. (I will remove the stalks when the curry is cooked). I had a read through some of the comments from other people and have a few suggestions. I pierce my scotch bonnets with a sharp knife to release the flavour and spice into the curry, when I leave them whole. To the guy from the UK that cannot get goat meat, I am in London and use Shepherds Bush Market in W12. If he is anywhere near a city he should have no issue tracking down a respected Halal Butcher. When I lived in Manchester I used butchers in Rusholme on the Curry Mile. It is available on line, but expensive (even though it is a byproduct of the dairy industry! The Nannies are kept for breeding and milk while the young Billies are generally slaughtered for pet meat as the market is not huge in England sadly!) Also, Dunn’s river do a really good Jamaican Curry Powder thatis available in the uk, £3.89 for 500g. I love curry goat, and appreciate a recipe that I will be able to eat in the next few hours!! The perfume is filling my flat and my neighbours are going to be soooooooooo jealous! lol I will let you know how it compares to other recipes that I have used, lots of love, Eamonn
imma africanbites says
Glad to hear it turned out good for you, Eamonn! That curry goat smell is definitely mesmerizing. And thank you so much for all the helpful info. Have a good one!
carolyn says
can you use beef broth instead of water
ImmaculateBites says
you sure can.
Michael says
After trying a few different Curry Goat recipes over the years, which have sadly disappointed.
I’m happy to report this one is our new GO TO recipe.
Authentic and more importantly “absolutely delicious”.
I sliced the Scotch Bonnet up to give it a little extra heat and for us it was perfect.
Thank you so much, I’ll be trying your Jerk
recipe next.
ImmaculateBites says
Yay! Thank you so much!
Danielle says
Hi Imma!
I want to make this recipe but cannot have bouillon powder and I definitely don’t want to leave out the extra flavor. What can I use as a substitute? 1 cup of broth? Would that be too much liquid?
ImmaculateBites says
Hi Danielle! You can replace half of the water with broth. That would help .Happy Cooking!!!
Sophie p says
Great looking recipe! Am looking forward to attempting to make but I have a question, what could I subtitue for chopped onions or is it able to be left out? Granules?
Many thanks
ImmaculateBites says
Green onions or granules would do just fine.
Dee belnavis says
I use chicken stock and I always add a stick of butter
Steph says
Hi Imma,
My supplies of goat meat have do finally arrived today….. I’m so pleased as I’m so looking forward to trying ur recipe!! I was wondering if I exchanged the scotch bonnet for 2 tablespoons of hot sauce would this work as well?
ImmaculateBites says
Hi Steph, Yes it would do just fine. Happy Cooking!!!
Syreeta says
Making this agen for the second time also going to serve it with white rice and veg x
Ashley Abadom says
Hi Emma. I’m very interested in cooking this dish. For dinner tonight but I’m confused as to why you mentioned it being confused with ginger, but then didn’t put ginger in the actual recipe?
Ashley Abadom says
***Infused
ImmaculateBites says
My bad! You really don’t have to use ginger , it works just fine with or without ginger. 1 teaspoon would do just fine .
Brian says
What are green onions, never seen or heard of them until i saw your recipe.And what brand of curry powder. Thanks.
ImmaculateBites says
Hi Brian.
Green onions are also known as scallions and are available in most Super markets in the produce section next to the herbs . I make my own curry powder check it out here . If you are looking into buying chief or madras works just fine.
Marie-Claire says
I made this curry last night! With yam carrots plus a small spoon of jerk seasoning and coconut. . Absolutely easy to follow and adapt. Thank you so much. I’m going to cook it today for my family reunion, I hope I can improve on yesterday’s .
What a great recipe , I’m so happy I stumbled across this blog.
ImmaculateBites says
So happy you are here Marie! I really appreciate your kind words and I’m so happy you liked it. Practice makes perfect that’s for sure ! Thanks again and Happy New Year!
Francesca says
I made this today and it was sooooo good! Thank you!!
ImmaculateBites says
Great! Thanks for the feedback! And Merry Christmas!
Tammie says
Hi there, I have a couple of questions. I’d like to cook your Jamaican Curried Goat recipe in a slow cooker. I’ve read through the comments section and see you have recommended it be cooked on high for 4-5 hours – which is great. Just wondering at what point in time the potatoes should be added? I was thinking at approximately the 4 hour mark? And also wondering if you feel it would taste better simmered over the stove as the original recipe states, or if a slow cooker would do just as good of a job. Thanks in advance and I can’t wait to try this tonight.
ImmaculateBites says
Hi Tammie! I tried both versions and they both deliver in flavor . Just a matter of preference. I usually add the potatoes same time as the goat. Make sure they are large chunks of potatoes. Happy cooking !!!
Divya says
Love love love this recipe. Made it this weekend. An absolute winning dish. Just aroused my taste buds. Thanks a ton Imma for sharing this recipe. Will check and try out other recipes of yours.
Cheers,
Divya
ImmaculateBites says
Oh WOW! Thanks for feedback Divya. Can’t wait to see which ones you try out !
Happy Holidays!!!
Stacey says
I don’t consider myself a good cook but this came out perfect. I was wondering if I should have marinated the goat overnight like I have seen on other recipes, but I didn’t and it still came out tender and flavorful. THANK YOU SO MUCH!
ImmaculateBites says
My pleasure ! Glad to hear it worked out well for you. Thank you so much for taking the time to let me know.
Thomas says
Can’t wait to try this recipe.
ImmaculateBites says
Awesome! Do let me know how it works out for you.
Sharon says
I had some frozen goat in the freezer that I had bought on a whim and never used. I thawed it out, made sure it wasn’t freezer burned, and found your recipe. I mostly followed it except for the following: I had to simmer much longer for the meat to get tender. The sauce was thin so I thickened with a little cornstarch. I noticed that you mentioned ginger in your narrative, so I threw in a teaspoon of dried at the end. Then for good measure, a teaspoon of coconut sugar. It was delicious with your Caribbean rice!
ImmaculateBites says
Awesome ! Thanks for taking time out to share such detailed feedback with us. Glad to hear it worked out well for you.
Denise says
Excellent recipe thank you so much for such great and clear instructions and the pictures, I often get lost in the kitchen but had no problem with this. Thanks
ImmaculateBites says
YES! Glad to hear it was a hit . Thanks for taking the time to let me know.
John Ralph says
Hi, when cooking for thr 2 hours is it lid on or lid off?
ImmaculateBites says
Hi John! The lid is on.