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:
Lindsay says
I diced the habanero pepper because I didn’t see you left it whole…am i going to die?
ImmaculateBites says
Hi Lindsay! Hahah. No, you won’t die :). If the dish is too peppery for you, take out all the pieces of the habanero pepper. Take out some of the soup and save for some other time. Then add some water/stock and season to taste. Hope this helps.
Kelly Nehring says
Hi! I’m getting ready to make this recipe! I love curry goat! Is it possible to make it in my instant pot pressure cooker and how long would that translate into? Can I add carrots and maybe celery? Thanks for any advice and for the great recipe!
ImmaculateBites says
Hi Kelly. I have never tried making this in a pressure pot, but I do not see why this wouldn’t work. It would definitely take less time, say about an hour or so. I suggest you switch to a regular pot before you add in the potatoes so that it does not get all mushy. Let me know how it works out for you :)!
Kelly Nehring says
I made this with my Instant Pot last night and out perfect! perfect! I set it to manual for 45 minutes then added 1/2 inch chunks of potatoes and carrots and pressure cooked it for 4 more minutes and the veggies were perfect! I scooped out most of the veggies but left a few potatoesto help thicken it, then boiled down the rest of the sauce. It was perfect! I added a diced tomato at the end and topped it with fresh sliced scallions. Amazing dish! Thank for your advice!
ImmaculateBites says
That sounds absolutely Delicious!! I am so glad it worked out great for you, Kelly :). Thanks for the feedback!
Shevvers says
This recipe is spot-on! I lived in South London for several years, where there is a large Jamaican community (although my favorite jerk place was actually in North London – Finsbury Park!), and this dish brought back some good memories. The homemade curry powder mix given here is perfect, although I did tone down the (scotch bonnet) heat a great deal for the wife & kiddies. Managed to get goat meat from Cardenas. Served with simple rice and peas. Sadly no Red Stripe at the gas station around the corner…Never mind! Absolutely delicious dish. Thank you so much for posting this!
ImmaculateBites says
Fantastic! I am so thrilled this recipe was a hit with your family! Thank you for taking the time to leave this great feedback!
Dinah Turner says
Did you use beef or chicken stock with the goat curry stew?
ImmaculateBites says
Hi Dinah. I used beef stock. But you really can use any stock you have at hand or even just water.
Laura says
Can I use old chilli pepper sauce instead of scotch bonnet and they are to hot for the kids
And can I also use the tined tomato Juice as run out of purée want to cook this today
ImmaculateBites says
Yes you sure can .Use what you have on hand. Enjoy!
Alison Porter says
Wow! Made this today for the first time and can say it is going to be a regular in our household! I had to use lamb as live in Thailand and couldn’t find goat (someone has since told me somewhere in Bangkok I can try so watch this space). The curry was superb, both my husband and I couldn’t get enough and ate ourselves into food comas! I also made your rice and beans to accompany it. I usually do my rice and peas (kidney beans) with just rice,peas,coconut milk and water so the additional seasonings were a great change!
The curry tasted as if my dearly departed dad had come to my house to cook for us and the smell is still lingering and making me think of home! Thank you so much for sharing!
ImmaculateBites says
Hahaha. Food comas! I can almost picture that 🙂 haha! I am so glad this was a hit with you and that it took you down memory lane. Thank you for taking the time to leave this feedback, Alison! 🙂
MK says
Do you also cover the pot while the potatoes are cooking?
ImmaculateBites says
Hi MK! Yes, you do :).
Jools says
Menu planning for tomorrow, as I’ve secured a delivery of New Zealand South Island wild goat, and I’ve long wanted to make a goat curry. This time, five years’ ago I was in Cuba… ahead of a Caribbean Cruise, so seems appropriate to try it a Jamaican way. I do have some home-grown red chillis sitting on my kitchen bench, and I’m *game* (pardon the pun) to try adding one of them, but it will absolutely be de-seeded (chillis and I do not see eye-to-eye, and I avoid them whenever possible).
Anyway before I go the whole hog (another bad pun) and make the rice & beans to go with it, I’ve a couple of queries… can I use sweet potato successfully in the curry, or some other root vegetable (you can likely tell the nightshade family is not my friend… and this also has tomato paste!) and will the rice be fine without *any* chilli or hot spice?
And one other questions… what are these “peas” you speak of? There’s not much I don’t know about food, and wondering if I’d know them by a different name in NZ?
ImmaculateBites says
Hahaha, loving all the puns 🙂 ! Yes, you can use sweet potato, but mind you, it takes less time to cook than the regular potatoes. Also, you are right on track serving this with rice and beans. No peas included in this recipe 🙂 ! Happy cooking!
Julie Duncan says
The peas are red kidney beans ,or u can use gungo peas ,both delicious cooked in wight the rice,
Lyn says
Where can I find canned gungo peas?
Stephenie says
This recipe was amazing! It was so full of flavor! I’m going to use this oxtails next!!!
ImmaculateBites says
Awesome!!! I am so glad this worked out for you 🙂 .
Dianne says
I am making this right now, using your curry spice recipe as well. Oh my goodness my apartment smells so good! I can’t wait to eat it. Thanks so much for this wonderful recipe.
ImmaculateBites says
Your welcome!Thanks for taking time out to let me know .
ImmaculateBites says
Oh my goodness! It feels like the smell just wafted into my house haha. Do let me know how it turns out!
Steven says
Do you think it would work well with pork if so which cut I live in Phuket and lamb and goat are hard to find
ImmaculateBites says
Yes it would. Pork shoulder or pork leg would do just fine.
Uliyana says
What an amazing recipe!! A great introduction to cooking goat meat, so tender, falls right off the bone! Thank you so much for sharing!
ImmaculateBites says
My pleasure. Thanks so much
Christina Demetriou says
Tasted amazing ❤️❤️❤️Recipe easy to follow I would
Definitely recommend.
Denise Wakefield says
This Was Beautiful. I Love Curries And Make Them Often My first time not only cooking Caribbean curry but first time I have tasted it. Bloody hell it was so lovely I just had to invite my son and his family down for some. Deffo easier than making Indian curry’s like I normally do. Thank you So Much…The Indian Curry Is Out Of The Window Now.
Denise Wakefield says
This Was Beautiful. I Love Curries And Make Them Often Omg my first time not only cooking Caribbean curry but first time I have tasted it. Bloody hell it was so lovely I just had to invite my son and his family down for some. Deffo easier than making Indian curry’s like I normally do. Thankyou So Much…The Indian Curry Is Out Of The Window Now.
S says
If your recipe has a total prep time of 1 hour 45 minutes, you can’t then have a line saying- simmer for at least 2 hours. I now have hungry grumpy tired children. Thanks.
Smarter than Susan says
This is why you read through a recipe first, Susan.
Love banter says
Hahaha love it
England says
She is right. You should make sure your recipes are correct.
Kevin says
Prep time + cook time (+ rest time) = recipe time, right?
ImmaculateBites says
Hello Kevin. The total cook time has been adjusted. Thanks for stopping by!
Lisa says
Obviously it was a type-o. If you read it entirely, the Prep time 15 minutes, cook time 2 hours and 30 minutes, therefore, how can total time be 1 hour and 45 minutes.
The total time should have read 2 hours and 45 minutes
Smarter than s says
Awh get a grip bet you’re grumpy and kicking your self you didnt read it first s