The best Jamaican curry goat recipe that is full of flavor and delicious. This Caribbean goat 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.
Course: Main Course
Keyword: Caribbean curry goat, curry goat, curry goat recipe, how to make curry goat, Jamaican curry goat
1kg (2lb)Goat meatbone in cut in chunks
5tablespoonJamaican curry powder
1teaspoonGarlic powder or 2 teaspoon minced garlic
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 waterduring 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.
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.
How to StoreLeave 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.