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overhead view of plated curry goat with potatoes, garnished with a scotch bonnet pepper

Jamaican Curry Goat Recipe

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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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: Jamaican
Ingredients Equipment Method

Ingredients
  

  • 3 lbs goat meat
  • 2 cloves garlic minced
  • 5 scallions chopped finely
  • 1 onion finely diced
  • 10 fresh thyme sprigs
  • 1 tablespoon ginger diced
  • 1 whole scotch bonnet pepper
  • 1 tablespoon all purpose seasoning or salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 2 tablespoon of Jamaican curry + 1 teaspoon for burning
  • 1 tablespoon coconut oil
  • 6 pimento berries
  • 2 medium white potatoes large dice
  • 1 tablespoon Spur Tree Scotch Bonnet Sauce optional
  • 1 bouillon cube

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Cling film 
  • Large Dutch pot or heavy-bottomed pot
  • Large spoon
  • Disposable gloves

Method
 

  1. Trim excess fat from goat meat and discard. Rinse meat with fresh cold water and drain.
  2. 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.
  3. Before cooking, remove the meat from the fridge and let it sit for about 10-15 mins at room temperature before cooking.
  4. 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.
  5. 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. .
  6. 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.
  7. 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.
  8. 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.

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