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:
Akua says
Can this be prepared with an instant pot? How long will be the cooking time if using an instant pot?
imma africanbites says
Hi. Akua. Sorry, but I haven’t tried making this using an Instant Pot so I can’t have a definite answer to your question.
Azra Mahmood says
Bomb recipe!
toka_latte says
I made this dish and it was amazing!! This is a wonderful recipe. It was even better day 2. I cannot wait to try other recipes on this site.
Kerry says
Hi,
Is it best to use goat meat or goat meat on the bone? What would you use in the curry if you only want a slight spice please?
ImmaculateBites says
Hi Kerry, Bone in and boneless goat meat work just as well, it’s a matter of preference. My preference is bone in- cause I like nibbling on the bone – Lol.
I would not use the hot pepper . If I use it , drop it in the last 10 minutes of cooking , just for the flavor – not the heat . Happy Cooking
sarah says
Absolutely fantastic, I made this for my mum’s birthday and everybody enjoyed so much. I would make again.
Margaret Mason says
Hi, can this recipe be cooked in a slow cooker. If so what alterations would I need to make?
ImmaculateBites says
Yes you can . Set to high and cook for about 4 hours or more , stirring occasionally .
Andrew O'Shaughnessy says
As a white man with next to no knowledge on this kind of food i was looking for recipes. I am currently making my own curry goat for the first time. I love it, i often order it from Jamaican restaurants etc but i thought i would try my own. Thankyou.
Lauren says
As a caucasian lady with a jamaican partner who himself owns and runs a jamaican resteraunt , my brain went dead on Sunday and I just couldn’t remember how to cook the goat as I generally do chicken rice and peas … amazing!
ImmaculateBites says
Hello Lauren. I am glad it worked out well. Thanks for stopping by!
Ama Sulter says
Just so you know this is now a weekly staple in my household and I made it for a work pot luck lunch and won the best dish for it.
I’ve sent everyone the recipe and for such a simple recipe it is soooo flavoursome.
Can you please point me to any other spicy recipes you think I might like. I’ve been trawling your website for a recipe that I might like as much as this one!
Jane West says
Question, is this beef bullion?
ImmaculateBites says
Hi Jane,
Beef or chicken bouillon works just fine , in the recipe .
Johnny Hood says
Absolutely brilliant recipe, thanks for sharing. I added bay leaves to the mix and replaced tomato puree with tomato ketchup (genuinely brilliant substitute if you are short on the former, please try). Also, the bullion powder wasn’t needed for me, would have been too salty.
Torie says
Keep in mind…bullion wasn’t necessary for you because of the ketchup substitution. Ketchup has an extremely high sodium content ❤
Kemuma says
This was recipe was out of this world delicious!! I paired it with the rice and peas as suggested and mmm, mmm, mmm!! Thank you!
Mei says
I’ve had this about 8x and this recipe is perfection!!!
Thank you so much!
You’re fantastic!!!
Sophie says
Could this Recipe be made without onions? If so, what could i substitute with?
Lovely looking recipe.
imma africanbites says
Thank you. You may leave it out, if you want.
Shakee says
I am making this recipe right now as I type this. Its been simmering for about 3 hrs and the goat is pretty tender. My only thing is the liquid is not thickening up. What can I do?
ImmaculateBites says
Add about 1-2 tablespoons of corn starch to bowl mix with about 2-3 tablespoons of water, add to the pot stir and continue cooking until it thickens up.
Khalid Hussain says
Could I make this in the slow cooker?
Mark stone says
Yes you can. I do as she says in a pot as per instructions then pour it into the slow cooker for 9 hours on low. It tastes even better