Jamaican Curry Goat is a bold, slow-cooked Caribbean stew that starts with a flavorful marinade and ends with tender goat smothered in rich curry gravy. It’s traditionally served with rice, but I love mine with flaky roti and a few soft potatoes to soak up every bite.
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For more curry recipes, try my Jamaican Curry Chicken, Curry Shrimp, and Curry Snapper Fish.
Jamaican curried goat is a hearty, flavorful dish that’s popular at Sunday dinners, holiday gatherings, and special celebrations. The meat is typically from a male goat, which has a richer, more gamey taste. It’s seasoned with fragrant spices and marinated overnight, then cooked slowly until tender. Fresh garlic, thyme, scallions, onions, scotch bonnet, and allspice berries blend with curry powder to create a bold, rich stew.
This dish is known for its heat and depth of flavor, and it's a staple at almost every Jamaican restaurant. Curried goat traces back to Indian indentured laborers who brought curry dishes to the island after slavery was abolished.
Why do Jamaicans say curry goat?
Jamaicans say "curry goat" instead of "goat curry" because it follows the natural rhythm and structure of Jamaican Patois. Depending on where you are in the world, the phrasing may vary—from other Caribbean countries to places like India.
Ingredients
- Goat meat: Bone-in goat is essential for its hearty, gamey flavor that holds up well to slow cooking. The bones also enrich the curry gravy for a deeper, richer taste.
- Aromatics: I use garlic and onion to build a savory base and add layers of flavor as they break down in the pot. Thyme offers a fresh, earthy note, while scallions bring a mild onion flavor and aroma. Ginger adds subtle warmth, and scotch bonnet pepper gives the curry its signature heat and a hint of fruitiness.
- Seasonings: A mix of all-purpose seasoning, garlic powder, onion powder, and black pepper helps the flavor penetrate the meat and brings balance to the stew. The bouillon cube adds an extra boost of savory depth.
- Curry and spices: Jamaican curry powder is the heart of the dish, giving the goat its bold color and warm, fragrant flavor. I “burn” the curry in coconut oil to enhance its aroma before adding the meat. Whole pimento berries (also known as allspice) round out the flavor with a clove-like warmth.
- Vegetables and extras: White potatoes help thicken the curry as they cook and soak up the rich sauce. A splash of scotch bonnet sauce is optional but adds an extra kick for those who like it spicy.
How to Make Curry Goat
Prep the Meat and Aromatics
I start by trimming any excess fat off the goat meat, then rinse it with cold water and drain it well. In a large bowl, I add the meat along with minced garlic, chopped scallions, half of the diced onion, ginger, and a few sprigs of thyme. Then I season everything with curry powder, all-purpose seasoning, garlic powder, onion powder, black pepper, and a touch of paprika. I like to use gloves for this part and massage the seasonings into the meat really well. Once everything is coated, I cover the bowl with cling film and let it marinate in the fridge overnight.
Burn the Curry and Sear the Meat
Before I start cooking, I let the meat sit out for about 10–15 minutes to take the chill off. In a large Dutch pot, I heat up some coconut oil over medium-high heat. Once the oil is hot, I add about a teaspoon of curry powder directly to the oil and stir it around until it turns a shade darker and smells fragrant—this is called “burning” the curry and it helps bring out the flavor.
Then I add the seasoned goat meat to the pot and cover it for a few minutes to let it sweat and catch a light sear. After 2–3 minutes, I remove the lid and give everything a good stir, making sure all sides of the meat are seared. The goat will start releasing its own juices as it cooks.
Simmer Low and Slow
Once the liquid starts to reduce, I add just enough water to nearly cover the meat. I keep the heat on medium and let the goat cook slowly for at least 1 to 1.5 hours, depending on how tough the meat is. I check the pot every so often and add a little more water if needed, but I never completely submerge the meat—it just needs enough to keep simmering without drying out.
Add Potatoes and Final Seasoning
When the goat is nice and tender, I add the remaining scallions, onion, sprigs of thyme, and the whole scotch bonnet pepper (I keep it whole so the heat doesn’t overpower the dish). I also stir in the bouillon cube, pimento berries, and diced potatoes. If I’m using scotch bonnet sauce, I add that here too. At this stage, I also skim off any excess oil sitting at the top with a spoon.
I cover the pot again and let it simmer for another 10–15 minutes until the potatoes are soft and the gravy has thickened. Then I give it a taste and only add salt if needed—most of the time, the seasonings are just right.
Serve Your Jamaican Curry Goat
Once everything’s tender and full of flavor, the curry goat is ready to serve. I love it with steamed rice or hard dough bread, but it's just as good on its own with plenty of that rich, spiced gravy.
Recipe Tips
- Marinate the goat overnight for maximum flavor. Letting the meat sit in the seasoning overnight helps the spices soak all the way through and gives the curry a deeper, more developed taste.
- Use bone-in goat for the richest curry. Bones release flavor into the stew as it simmers, making the gravy more robust and satisfying.
- Burn the curry powder in oil before adding the meat. This step enhances the aroma and helps the spices bloom, giving the dish that signature Jamaican curry depth.
- Don’t fully cover the meat with water. You only need enough water to help the meat cook slowly. Too much liquid will dilute the flavor and prevent the gravy from thickening properly.
- Keep the scotch bonnet whole for controlled heat. Leaving it whole adds flavor without overpowering the dish. You can always burst it toward the end if you want more heat.
- Skim off excess oil before serving. This keeps the stew from tasting greasy and helps the curry gravy coat the meat and potatoes just right.
- Let the meat come to room temperature before cooking. Taking the chill off helps the goat cook more evenly and sear better when it hits the hot pan.
What to Serve with Curry Goat
- Rice and peas: A traditional pairing that balances the heat and richness of the curry with creamy coconut rice and tender kidney beans.
- White rice: Simple and neutral, perfect for soaking up the flavorful curry gravy.
- Guyanese oil roti (paratha): Flaky, buttery, and stretchy—great for scooping up every bite of meat and sauce.
- Boiled ground provisions: Yam, green banana, or cassava offer a hearty, starchy base that complements the stew.
- Fried plantains: A sweet and savory side that adds contrast to the spicy curry.
- Steamed cabbage or callaloo: A light, veggie-based side that adds freshness and balances the richness of the dish.
Storage
Store leftover curry goat in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium heat with a splash of water to loosen the gravy. You can also microwave it in a covered dish, stirring halfway through to ensure even heating.
FAQs
Indian goat curry typically includes a blend of garam masala, tomatoes, and yogurt, and the gravy is often thicker and more spiced with warm, aromatic notes. Jamaican curry goat uses a specific curry powder with turmeric and allspice, is spicier from scotch bonnet peppers, and includes herbs like thyme and scallions for a more herbal, peppery finish.
Curried goat is usually made with bone-in cuts because the bones add rich flavor to the stew as it cooks. Goat meat is also commonly butchered in small pieces, so many cuts naturally include bone.
You can, but the flavor won’t be quite the same. Bone-in goat adds richness to the gravy and helps create that classic depth you expect in Jamaican curry goat.
Goat is a tougher meat that needs time to break down. If it's still chewy, just keep simmering. Add a bit more water if needed and cook until tender.
Thanks for trying Jamaican Curry Goat! Got questions or feedback? Drop them in the comments. Craving more Jamaican-inspired recipes? Follow me on Instagram at @JamDownFoodie!
Jamaican Curry Goat Recipe
Ingredients
Equipment
Method
- Trim excess fat from goat meat and discard. Rinse meat with fresh cold water and drain.
- In a large bowl, add garlic, 3 scallions, ½ an onion, 5 sprigs of fresh thyme and ginger to goat meat. Add meat seasoning, garlic powder, onion powder, paprika, all purpose, black pepper and 2 tbsps curry powder. Use disposable gloves to cover your hands and massage the seasonings into the meat. Cover the bowl with cling film and let it marinate overnight in the refrigerator.
- Before cooking, remove the meat from the fridge and let it sit for about 10-15 mins at room temperature before cooking.
- In a large dutch pot, add oil and allow it to get hot on medium-high heat. Add 1 teaspoon of curry to the pot and stir making sure it is completely mixed into the oil. Allow the curry to cook for about 30 seconds until it is slightly brown and fragrant.
- Add seasoned goat to the pot and cover allowing the meat to sweat and catch a light sear. After 2-3 minutes, uncover the pot and stir the meat with a spoon making sure that all sides of the meat have seared. The meat will begin to sweat its own juices. .
- Pay close attention to the meat as it cooks as once the water fully cooks off, you will need to add more. Add enough water to just about covering the meat and allow it to cook until the meat is tender. Depending on how tough the meat is, it will need to cook for at least 1-1.5 hours. Never completely cover the meat with water. It only needs enough water that it will keep cooking.
- Once the goat is tender add the remaining 2 scallions, ½ and onion, 5 sprigs of fresh thyme, whole scotch bonnet pepper (keep the pepper whole if you mind the heat), bouillon cube, scotch bonnet sauce (if using), potatoes and pimento berries. If the curry needs more water, add a small amount after adding the seasonings. Check the pot for excess oil. If there is a layer of oil that sits above the gravy of the stew, use a large pot spoon to scoop it out of the stew and discard it.
- Cook the stew covered for an additional 10-15 minutes or until the veggies have broken down and the potatoes are tender. This stew should not need any additional salt but taste and add salt if needed.
