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:
Kindra says
When I place my order for the actual goat meat; how do I order? What part of the goat do I want? So that my pieces may resemble how yours appear?
Kindra L Stewart-Powell says
Sis
I really need your help;
When going to purchase the goat meat, what I’m I asking the butcher for exactly???
Cube cut or what????
Thanx in advance.
ImmaculateBites says
Hi kindra,
I usually just ask for goat meat – cut in medium pieces, any part of goat meat works just fine with this recipe
Joy says
Hi, I am allergic to tomato what could I use instead? Many thanks
ImmaculateBites says
You may leave out the tomatoes. It will taste good.
Keziah Foster says
I do not want it to be spicy. Can I still make it without the scotch bonnet pepper? Will it taste different?
ImmaculateBites says
Yes you can. Just leave out the pepper completely.
Christina says
Hello,
This is my first time making this dish and cooking with goat. I’m having difficulty with getting the meat to become tender. It’s rather tough and rubbery. Did I over cook or does it still need to be simmered longer?
Thanks! P.s. I’ve tried so many of ur recipes and they have been absolutely wonderful ☺️
ImmaculateBites says
Hello,
Goat meat has to be cooked for several hours on medium low heat to render it tender and falling off the bone . You might still salvage it by cooking on low heat a little longer.
Sam k says
Hi
Why stage do you add the onion?
ImmaculateBites says
You add the onions after adding the curry powder .
Roger says
Thanks for sharing Your recipe.
On a gray and rainy day in Norway it gave us some good and warm memories from Montego Bay.
Highly recommended 🙂
Samantha says
Thank you for sharing. Easy to follow, turned out amazing, better than jamaican food shop!
Jermonte Brown says
We are on it thanks alot
Angelia says
This recipe was easy and excellent. Thank You.
Fantine says
I am going to try making this for Christmas dinner as we have a Jamaican in the house. I have a question though, how many pounds of goat meat do I need? It’s listed 3-3 1/2 lbs. What does this mean?
ImmaculateBites says
It means any amount of meat that’s between 3 -3 and 1/2 pounds would work.
Ron says
3 – 3.5 pounds is about 1.5 kilo if that’s the issue. The recipe says this serves 6 people but I suppose that depends on their apetite.
I would suggest you allow about 400 grams of meat per person (adult) and adjust the rest of the recipe for that quantity of meat.
This is lovely by the way.
BJ Ncube says
1kg = 2.2lb
Just go to your butcher/supermarket and ask for that amount in goat meat (1.4-1.6kg). I made this with a mix of Beef Cheek, and Lamb Chops. It was absolutely beautiful. Also topped it with Red Wine instead of water. Really deepened the flavour.
Nmo says
Hello! Just wanted to thank you for the recipe. I made it last year for a family member and it was very popular. So popular that I was specifically asked to make it again. Another dish of yours won me serious points with my SO’s family.
Thanks again and enjoy your holiday.
imma africanbites says
Wohooo! I’m so happy for you. Happy holidays to you, too.
Molly says
I finally made this yesterday and it is excellent. I had to drive a long distance to get goat, but it was worth it. After reviewing your comments, Imma, I will use beef shanks next time, as it is much easier to find in my part of Michigan. Thanks for a great meal.
Travis says
If you haven’t already, check Middle Eastern stores. Almost all of them carry it, and there are more out there than you’d expect, even in my rural southern state.
Paxton says
Hello, Imma. Thank you, thank you, thank you a million times. My sister and her boyfriend recently visited my wife and me for the first time. Her boyfriend is Jamaican and I knew he loves goat with curry. I couldn’t resist the opportunity to make it for him. I’ve made goat and I’ve made curry but never goat with curry. Normally I probably wouldn’t serve something to first-time guests the first time I prepare it so I would be lying if I said I wasn’t a bit nervous. There was no need to be. This recipe was such a big hit. Beautiful, delicious, and fun (with your Caribbean rice) and one of the best goat dishes I’ve ever had. Bless your heart.
ImmaculateBites says
Paxton, thank you so much for sharing this ! So happy you and your family enjoyed this and the other sumptuous recipes. It really warms my heart that you would take time out to let me know.
Alex says
Hi! Sounds good. What do you serve it with
Leanne says
Hi, is it better to leave the scotch bonnet whole or finely dice? Would it result in a different taste? Many thanks x
imma africanbites says
Hi, Leanne. Leave the scotch bonnet whole.
mr paul rooke says
How come there is no ginger in this recipe
ImmaculateBites says
You may add ,if desired .
Phil Larder says
Love this recipe use it all tge time especially in a slow cooker taste is superb
imma africanbites says
Thanks for letting me know, Phil! Now I have the hankering to prepare this one for tomorrow. =)
Kiah Holman says
Hello Imma!
My name is Kiah. And I have been a fan of yours for months now. I love your site and your recipes are AMAZING, EASY AND SUPER DUPER EXTRA DOUBLELY DELICIOUS!
I’ve tried so many of them and have loved every one that I tried.
Now my question is about this recipe in particular. Can I use cubed goat stewing meat or does it have to have the bone in it?
Thanks!
P.S. YOUR FOOD IS AWESOME!! 🙂
imma africanbites says
Cubed goat works fine. But I prefer the bone-in as the bone adds flavor to the dish. And I simply love nibbling the bone. 😉
Ella Humphries says
we have a celebration of Caribbean culture once a year where I live, and after going and my partner being too fussy too try goat(), I made this today and replaced with beef to keep as authentic as I could without the goat.
We both adored it!!! Nicest curry I’ve had! Nothing but compliments from the rest of the family either!
imma africanbites says
I’m glad your family loves it, Ella!