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:
Shazia says
Great recipe! Loved it & so did my family ,thanks for sharing!
s. soper says
I’ve made this recipe numerous times used goat or mutton. Works perfect every time everyone loves it.
Robert says
Hi I made this before and it was absolutely delicious. I have a question, in the written recipe you use water to cover and add boullion. In the video you use stock. If you use broth or stock do you still add boullion powder?
ImmaculateBites says
Hello Robert.
Yes I do. However, it’s a matter of preference , leave out bouillon powder if it’s not your thing.
Kev says
Broth/stock is bouillon, so really wouldn’t be a need to use both as they are the same thing. My favorite brand Is “better than bouillon.” This recipe is good. Sometimes I add Jamaican allspice. Also as a tip, I use the power cooker, which completes the dish in roughly 1 hour.
Donel says
Great recipe. It was delicious!!!!!!
charles says
what part of the goat is best for stewing or for curry
ImmaculateBites says
I have tried stewing goat with most cuts and it works out just fine. The legs will take a longer time to cook, but they are more flavorful.
Nyah L Molineaux says
First of all, let that seasoning marinate for at least 8-12 hours. Then slow cook it for 3.5- 4 hours.
Andi says
I have tried this many times without marinating the meat, the result was still “insanely “ delicious 🙂
Chauncy B. says
How would I go about doing this in a crock pot? Would I add everything in at one time?
ImmaculateBites says
For best results , I would brown the goat , saute the ingredients , deglaze with water and add to crockpot.
Stacy says
Which curry brand do you use
imma africanbites says
Hi, Stacy. I use my homemade curry powder here >>> https://www.africanbites.com/jamaican-curry-powder/
Tabitha says
What flavor bouillon do you use?
ImmaculateBites says
I used chicken here . You can equally use beef bouillon powder or cubes .
Natasha says
Hi can you use normal lamb chops for this
ImmaculateBites says
Yes you can. You might want to adjust cooking times, depending on desired tenderness.
Kat says
First time for us to try curry goat, or cooking goat at all for that matter and the whole family loved it. Even the picky ones in the family. The recepie is straight forward and easy to follow. Will definitely be cooking this again and again. Thanks for the brilliant recepie!
Toka says
I’ve made this three times (once for thanksgiving) and everyone loved it. This is an amazing recipe. Thanks!
Vivian L Adesida says
My husband and myself decided on this delicious recipe for Thanksgiving and not the traditional turkey and dressing…..It has our place smelling so good and the taste is out of this world…Thanks for sharing this recipe!
imma africanbites says
So happy you like this. Thank you for taking the time to let me know. Happy long weekend!
LarryByrdFlu says
My go to dish for comfort. I use this recipe often.
Shaye says
Hi I am looking to do this tonight could I do your steps but then leave on slow cooker over night? Or will that over do it ?
ImmaculateBites says
Hello Shaye,
7-8 hours would work just fine , on low , overnight.
CB says
Do you cover while cooking the 2 hours or leave the lid off?
imma africanbites says
Hi. You cover it while stirring the saucepan occasionally and adding more water as needed.
Akua says
Hi Sarah
Thanks for this wonderful recipe. I decided to go ahead and use the instapot anyways and it turned out great! I followed the recipe but I used the sauté function to first cook it in the oil and then I followed the rest of your directions. Once I added the liquid I turned my instapot to pressure cook, covered of course and cooked it for 10 minutes. I allowed it to naturally vent for 19 mins and then I opened it and added the potatoes and pressure cooked for 3 mins. Delicious. Thank you!!
Elaine Stekowski says
Tastes fantastic,first taste of goat,it was wonderful
Imma Adamu says
Trust me when you say ‘goat’ i come running. I love the texture and taste ever since I was a kid.. Have fun with the recipe