Name: Jamaican Curry Goat Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Jamaican
Ingredients: 4 lbs chopped goat meat; 4 tablespoons Jamaican curry powder (for marinade); 1 tablespoon Madras curry powder; 2 teaspoons ground roasted geera (or ground cumin); 2 teaspoons ground Jamaican allspice; Kosher salt & freshly ground black pepper, to taste; 2 tablespoons Worcestershire sauce; 5 tablespoons vegetable oil (plus more as needed); 1 medium white onion, chopped; 6 scallions (green onions), chopped; 6 cloves garlic, pressed or finely minced; 1 teaspoon ginger paste or freshly grated ginger; 8 sprigs fresh thyme; 1 tablespoon tomato paste; 5 cups chicken stock or broth; 1 Scotch Bonnet pepper, whole (do not cut); 2 medium russet potatoes, peeled and cut into quarters

Print Recipe· 4.2 from 4 reviews

If you’ve ever dreamed of capturing the bold, comforting flavors of the Caribbean right in your own kitchen, this Jamaican Curry Goat Recipe is your golden ticket. Rich, tender goat meat slowly stewed in a symphony of exotic spices, fresh herbs, and a vibrant blend of curry powders, it’s not just a meal—it’s an experience that brings warmth, depth, and a true taste of Jamaica to every bite. Whether it’s a special occasion or a cozy weekend feast, this recipe offers a perfect balance of heat, savoriness, and hearty goodness that’s sure to impress and satisfy.

Ingredients You’ll Need

The image shows a large white rectangular tray lined with brown parchment paper filled with many pieces of raw pink meat with some white fat, arranged closely together. Surrounding this tray are several small white bowls: one holding chopped white onion pieces, another filled with cut green celery stalks, and two others containing a mix of light brown and dark brown powdery spices. There is a medium-sized clear measuring cup filled with orange-yellow liquid broth with measurement marks on it, placed to the right of the tray. Nearby, small metal and ceramic containers hold additional dark and golden spices, minced pale yellow garlic, and a small orange pepper. Two whole light brown potatoes rest at the bottom of the scene on a white marbled surface. Fresh green herb sprigs and a set of black measuring spoons lie scattered to the left and bottom right of the tray, completing this neatly arranged cooking prep shot photo taken with an iphone --ar 4:5 --v 7

The beauty of this Jamaican Curry Goat Recipe lies in how uncomplicated yet essential the ingredients are. Each element plays a vital role, from the earthy goat meat and the fragrant curry powders to the fresh herbs that brighten the dish and the potatoes that add heartiness. Here’s what you’ll need to create this unforgettable stew:

4 lbs chopped goat meat: This is the star of the dish—choose fresh, quality cuts for the best taste and tenderness.
6 tablespoons Jamaican curry powder, divided: Provides authentic flavor and signature curry warmth.
1 tablespoon Madras curry powder: Adds an extra layer of spice complexity.
2 teaspoons ground roasted geera (or ground cumin): Brings a nutty, smoky aroma that deepens the stew’s flavor.
2 teaspoons ground Jamaican allspice: Essential for that unique Caribbean scent and a subtle kick.
Kosher salt & freshly ground black pepper, to taste: Balances and enhances all the flavors harmoniously.
2 tablespoons Worcestershire sauce: Adds umami depth and slight tanginess.
5 tablespoons vegetable oil (plus more as needed): For browning the meat and to bring out the curry notes.
1 medium white onion, chopped: A savory base for the aromatic stew.
6 scallions (green onions), chopped: Infuse freshness and mild sharpness.
6 cloves of garlic, pressed or finely minced: Adds pungent, warm undertones.
1 teaspoon ginger paste or freshly grated ginger: Delivers a zingy brightness and slight heat.
8 sprigs fresh thyme: An herbaceous lift that complements the rich meat flavors wonderfully.
1 tablespoon tomato paste: Brings body and a touch of sweetness to the sauce.
5 cups chicken stock/broth: The liquid base that simmers everything to tender perfection.
1 Scotch Bonnet pepper, left whole (do not cut): Infuses gentle heat without overpowering the dish.
2 medium russet potatoes, peeled and quartered: Stew in the sauce for heartiness and natural thickening.

How to Make Jamaican Curry Goat Recipe

Step 1: Prep and Season the Goat Meat

Start by thoroughly cleansing the goat meat to remove any impurities—soaking it in cool water with a splash of vinegar and some citrus wedges works wonders. Once rinsed and patted dry, it’s time to get hands-on. Massage the meat with 4 tablespoons of Jamaican curry powder, Madras curry, roasted geera, allspice, salt, pepper, and Worcestershire sauce. This step is crucial for ensuring every morsel is deeply infused with flavor right from the start.

Step 2: Marinate for Maximum Flavor

Cover your seasoned goat meat and let it sit in the refrigerator for at least 2 hours—though overnight marination is the secret to intensifying those incredible curry notes. This resting period allows the spices to penetrate the meat fully, promising richness and a well-rounded taste.

Step 3: Burn the Curry and Brown the Goat

Heating vegetable oil in a heavy-bottomed pot until shimmering signals it’s time to “burn the curry.” Adding the remaining 2 tablespoons of Jamaican curry powder to the hot oil and stirring rapidly unlocks a fragrant, nutty aroma, laying the flavorful foundation of the stew. Then, working in batches, brown the marinated goat pieces until each side boasts a beautiful sear. This step not only locks in flavor but builds depth and color in the stew’s base.

Step 4: Add Aromatics and Build the Stew

Once the meat is browned, it’s time to add the chopped onion, scallions, garlic, ginger, fresh thyme, and tomato paste. Sauté these until tender and golden, scraping up every last bit of caramelized goodness from the pot’s bottom. Nestle the browned goat pieces back in and pour in the chicken stock, almost submerging the meat completely. Adding the Scotch Bonnet pepper whole gives just the right touch of heat without overwhelming the other flavors.

Step 5: Slow Cook Until Tender

Reduce the heat to low, cover the pot, and let the stew gently bubble away for 2 to 2 1/2 hours. Periodically stir and check the goat to make sure it’s becoming irresistibly tender and just falling apart. This slow-cooked process is where all the magic happens, melding spices, meat, and broth into sublime harmony.

Step 6: Finish with Potatoes

Add the quartered russet potatoes to the pot and stir to combine. Let them simmer in the curry for around 20 minutes until tender, thickening the gravy naturally. These potatoes soak up the delicious sauce, adding comfort and body to the finished dish.

Step 7: Serve and Savor

Before plating, remove the Scotch Bonnet pepper and thyme sprigs, then taste and adjust seasoning if needed. Now you’re ready to dig in and savor the authentic flavors of this Jamaican Curry Goat Recipe.

How to Serve Jamaican Curry Goat Recipe

A clear glass bowl filled with many pieces of raw meat, each piece covered with a thick layer of brownish-orange spice mix that gives a rough, grainy texture. The meat chunks are piled up high, showing different sizes and shapes, some with bone visible. The bowl is placed on a white marbled surface, and the spices stick to both the meat and the sides of the bowl, creating a rustic and rich appearance. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped scallions or vibrant cilantro leaves brighten each serving with a fresh herbal contrast to the rich curry sauce. Some like a wedge of lime on the side for a citrusy squeeze that cuts through the richness beautifully.

Side Dishes

This dish pairs perfectly with classic Caribbean sides like fluffy rice and peas, which soak up every bit of that curry gravy. Sweet fried plantains add a touch of caramelized sweetness that balances the heat and spice of the goat stew. For a simple option, a side of warm roti or crusty bread makes for the perfect scoop-and-dip experience.

Creative Ways to Present

For a festive dinner, serve the Jamaican Curry Goat Recipe in vibrant bowls topped with a sprinkle of toasted coconut or crushed peanuts for extra texture. Hosting a party? Arrange it on a large platter surrounded by colorful tropical fruits and herbs for an eye-catching centerpiece that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Leftover Jamaican Curry Goat tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3 days, making it a fantastic dish to enjoy over multiple meals.

Freezing

This curry freezes exceptionally well. Portion it out into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When thawed, the flavors remain rich and the goat retains its tenderness perfectly.

Reheating

Reheat gently on the stovetop over low heat to preserve the texture of the meat, adding a splash of stock or water if the curry thickens too much. Avoid microwaving for long stretches to maintain the curry’s complex flavors and moistness.

FAQs

Can I use lamb instead of goat?

Absolutely! Lamb is an excellent substitute if goat meat is hard to find. The cooking time may be slightly reduced, but the same spices and method create a deliciously similar experience.

How spicy is the dish with the Scotch Bonnet pepper?

The Scotch Bonnet pepper adds a warm, fragrant heat without overpowering the dish since it is left whole. Feel free to adjust or omit it according to your spice tolerance.

What if I don’t have Jamaican curry powder?

If you can’t find Jamaican curry powder, a combination of mild curry powder with extra allspice and cumin can work as a substitute, though the flavor won’t be quite as authentic.

Can I make this in a slow cooker?

Yes! After browning the meat and sautéing the aromatics, transfer everything to a slow cooker with the stock and spices. Cook on low for 6–8 hours or until the goat is tender and falling apart.

Why do I burn the curry powder in oil?

“Burning” the curry powder in hot oil releases its essential oils and intensifies the flavor, creating that deep, aromatic base characteristic of authentic Jamaican Curry Goat Recipe.

Final Thoughts

Making this Jamaican Curry Goat Recipe at home is like inviting a vibrant Caribbean feast to your table. It’s comforting, packed with layers of flavor, and wonderfully satisfying—a dish that truly deserves a special spot in your recipe collection. Once you try it, you’ll find yourself coming back again and again for that soulful goodness only a curry like this can deliver. So grab your spices, get cooking, and prepare to wow your friends and family with this unforgettable meal!