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The best Jamaican curry goat recipe that is full of flavor and delicious. This Caribbean curry is slow cooked to perfection and the meat is fall off the bone tender. Learn how to make curry goat from scratch on the stove or in instant pot pressure cooker.
Curry goat is my favorite Jamaican curry. When I eat out at a Caribbean restaurant or order takeaway, it’s one I always request. It is best paired with rice and peas, or white rice. Coconut rice is also a great option.
This curry recipe is one I make regularly because not only do I like curries, I also like goat meat.
Goat meat is not only flavorful and delicious but it has health benefits that outweigh beef and chicken. It is low in cholesterol, fat, and it is also lower in calories when compared to beef.
This easy goat curry is packed full of flavor and will make a perfect brunch, lunch, dinner and sure to be a winner on any occasion.
What is Curry Goat
Curry goat is one of the most popular Jamaican dishes found on restaurant menus and also typically served at parties like birthdays, weddings, christening, and special occasions.
Goat meat is seasoned with curry, herbs, and spices and slow cooked till soft. Unlike some other curries, Jamaican curry goat is not made with coconut milk. It is simmered and thickened with potatoes.
In the UK and US, you can find goat meat in Afro-Caribbean food stores, and at the halal meat shops.
Curry Goat Recipe
This is the ultimate curry goat recipe. Simple, flavorful, and delicious. Also, it’s one easy recipe that if followed as instructed, you will get right even if it’s your first time making it.
The goat and curry are the main ingredients and as the dish gets most of its flavor and color from the curry, it’s important to use the right type (check the ingredients section below on what type of curry needed for this recipe).
This is not a quick recipe as it is slow cooked for about 3 hours however if you want it quicker, you can make it in the instant pot which takes 20 minutes. I have included in this post directions on how to make curry goat in the instant pot.
What is Jamaican goat curry made of (Ingredients)
The detailed ingredient list, directions, and video are in the recipe card at the bottom of this post.
Goat meat – Use the meat with bones in. That’s traditionally used and the best part of the goat for this recipe. Legs and shoulder cuts are examples of parts with bones.
Jamaican Curry powder – This is not the regular curry powder or Indian curry powder. When buying in store, look for the one that states Jamaican or Caribbean curry powder.
Black pepper
Thyme – I like to use fresh thyme but you can substitute with dried thyme.
Spring onions – This is also known as green onion or scallions.
Onion
Garlic
Ginger
Salt
Scotch bonnet – This is hot and unless you like curry goat hot like i do, leave it whole inside. Do not cut it up.
Vegetable oil
Potatoes
How to make Curry Goat
Wash the goat meat with lemon or vinegar and drain the water.
Add the meat into a bowl then add half of the curry powder, garlic, ginger, onion powder, thyme, spring onions, salt, and scotch bonnet. Mix well.
Cover the bowl with clingfilm and put it in the fridge to marinate for at least 2 hours. It is best to marinate it overnight and this is what I normally do.
In a pot, add oil and the remainder of the curry powder and chopped onions. Fry the curry for about a minute to release it’s flavours before adding the seasoned goat.
Brown the goat and when it starts releasing its juice, add water to cover the goat by at least 2 inches.
Cover the pot and slow cook for 2-3 hours or until the goat meat is soft and tender.
Check at regular intervals and if need be, add more water during cooking.
When the meat is tender, taste the stew for seasoning and adjust accordingly then add the cut up potatoes to thicken.
Cover the pot and cook for 10 minutes or till it’s thickened to the texture you like.
Take off heat and serve.
Make Curry Goat in Instant Pot
If making it in the instant pot,
After seasoning and marinating, follow the below directions.
Put on the instant pot and set to saute.
Add oil in the pot of the instant pot then add the remaining curry powder and onion. sautee for a minute then add in the seasoned meat.
Put off the saute function then add 2 cups of water in the pot.
Cover the instant pot, turn the cover valve into ‘sealing’.
Set the instant pot to pressure cook for 20 minutes. After this time, do 10 minutes natural release.
Add the cut potatoes and use the saute function to cook until the curry is thickened.
Turn off the IP, and bring the pot out.
Serve and enjoy.
What to Serve with Curry Goat
Coconut rice
Fried plantain
Basmati rice
How to Store
To store, leave to cool completely, put in an airtight container, label, and store
In the fridge where it will last for up to 4 days or In the freezer where it would last for up to 6 months.
Goat curry even tastes better the next day!
To reheat : Defrost, pour into a pot, add some water and leave to cook till hot and thickened.
Tips
- Use good quality Caribbean curry powder as this will have a huge impact on the taste of your goat curry.
- Season the goat and leave it in the fridge overnight to marinate.
- I like my curry goat spicy so I cut the Scotch bonnet in it. If you don’t want it to be too spicy, do not cut the scotch bonnet. Leave it whole inside.
- Fry the curry to release the flavors before adding in the goatmeat to brown.
- When releasing the curry flavor, be careful not to burn it.
- Slow-cooking is best so to get the best outcome, don’t rush the cooking process.
- Use a pot with a tight-fitting lid so the flavors are locked in the pot while cooking.
- I like it thick however if you prefer it lighter, use fewer potatoes or add water to lighten it up.
- Don’t rush the cooking process. As it is slowly cooked, it takes up to 3-4 hours to cook. If you’d like to save time then use a pressure cooker like the instant pot.
- You can double the recipe and if there are any leftovers, store in the fridge or freezer.
- Suitable for low-carb diets when served with suitable sides.
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Jamaican Curry Goat Recipe
Ingredients
- 1 kg (2lb) Goat meat bone in cut in chunks
- 5 tablespoon Jamaican curry powder
- 1/2 teaspoon Black pepper
- 2 teaspoons Ginger minced
- 1 teaspoon Garlic powder or 2 teaspoon minced garlic
- 1/2 tablespoon Onion powder
- 2 sprig Thyme
- 3 sprig Spring onions chopped
- 1 whole Scotch bonnet
- Salt to taste
- 1 medium onion chopped
- 2 tablespoon Vegetable oil
- 1-2 medium potatoes
Instructions
- Wash the goat meat with lemon or vinegar and drain the water.Add the meat into a bowl then add half of the curry powder, garlic, ginger, onion powder, thyme, spring onions, salt, and scotch bonnet. Mix well.
- Cover the bowl with clingfilm and put it in the fridge to marinate for at least 2 hours. It is best to marinate it overnight and this is what I normally do.
- In a pot, add oil and the remainder of the curry powder and chopped onions. Fry the curry for about a minute to release it's flavours before adding the seasoned goat.
- Brown the goat and when it starts releasing its juice, add water to cover the goat by at least 2 inches.Cover the pot and slow cook for 2-3 hours or until the goat meat is soft and tender.Check at regular intervals and if need be, add more water during cooking.
- When the meat is tender, taste the stew for seasoning and adjust accordingly then add the cut up potatoes to thicken.
- Cover the pot and cook for 10 minutes or till it's thickened to the texture you like.Take off heat and serve.
Recipe Notes
- Use good quality Caribbean curry powder as this will have a huge impact on the taste of your goat curry.
- Season the goat and leave it in the fridge overnight to marinate.
- I like my curry goat spicy so I cut the Scotch bonnet in it. If you don’t want it to be too spicy, do not cut the scotch bonnet. Leave it whole inside.
- Fry the curry to release the flavors before adding in the goatmeat to brown.
- When releasing the curry flavor, be careful not to burn it.
- Slow-cooking is best so to get the best outcome, don’t rush the cooking process.
- Use a pot with a tight-fitting lid so the flavors are locked in the pot while cooking.
- I like it thick however if you prefer it lighter, use fewer potatoes or add water to lighten it up.
- Don’t rush the cooking process. As it is slowly cooked, it takes up to 3-4 hours to cook. If you’d like to save time then use a pressure cooker like the instant pot.
- You can double the recipe and if there are any leftovers, store in the fridge or freezer.
- Suitable for low-carb diets when served with suitable sides.
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