Jamaican Curry Goat Recipe

Introduction

Jamaican Curry Goat is a rich and flavorful dish that showcases tender goat meat stewed in a fragrant blend of spices and herbs. This hearty Caribbean classic is perfect for special gatherings or cozy family meals.

Ingredients

• 4 lbs chopped goat meat
• 6 tablespoons Jamaican curry powder, divided
• 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, left whole (do not cut)
• 2 medium russet potatoes, peeled and cut into quarters

Instructions

1. Step 1: Place the goat meat in a large bowl and cover with cool water. Optionally, soak with a little vinegar and lemon or lime wedges to cleanse the meat. Drain, rinse well, and pat dry with paper towels.
2. Step 2: Season the goat meat with 4 tablespoons Jamaican curry powder, Madras curry powder, ground roasted geera, allspice, salt, pepper, and Worcestershire sauce. Massage the spices thoroughly into the meat using your hands.
3. Step 3: Cover the bowl with plastic wrap or a lid and refrigerate to marinate for at least 2 hours, preferably overnight for best flavor.
4. Step 4: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, sprinkle in the remaining 2 tablespoons of Jamaican curry powder and stir into the oil. Cook the curry powder, stirring frequently, until fragrant and golden brown, about 30 seconds.
5. Step 5: In batches, add the goat meat to the pot without overcrowding. Brown the meat on each side for about 2 minutes until nicely seared. Transfer browned meat to a clean dish and repeat with remaining meat, adding more oil as needed.
6. Step 6: Reduce heat to medium. Add onion, scallions, garlic, ginger, thyme, and tomato paste to the pot. Sauté for 3–4 minutes until the vegetables are lightly tender, stirring and scraping the pot to lift caramelized bits.
7. Step 7: Return the browned goat meat and its juices to the pot. Pour in the chicken stock so the meat is nearly submerged. Add the whole Scotch Bonnet pepper and gently stir to combine.
8. Step 8: Lower heat to low and cover the pot. Simmer for 2 to 2½ hours, stirring every 30 minutes, until the meat is very tender and falling apart.
9. Step 9: Add the quartered potatoes to the stew and stir gently to nestle them in. Cook for another 20 minutes or until the potatoes are tender and have thickened the gravy.
10. Step 10: Remove and discard the Scotch Bonnet pepper and thyme sprigs. Taste and adjust seasoning with salt and pepper if needed. Serve hot, ideally with rice and peas or plantains.

Tips & Variations

• For a milder dish, omit the Scotch Bonnet pepper or substitute with a milder chili.
• Marinating the goat overnight deeply enhances the flavor and tenderizes the meat.
• Use a heavy-bottomed pot or Dutch oven to prevent burning and ensure even cooking.
• Leftover stew makes great leftovers and develops even richer flavor the next day.

Storage

Store leftover curry goat in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if needed to loosen the gravy. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat instead of goat?

Yes, you can substitute lamb or beef for goat meat. Keep in mind cooking times may vary slightly based on the cut and meat type.

Is it necessary to use Scotch Bonnet pepper?

The Scotch Bonnet adds authentic heat and flavor, but it can be omitted or replaced with a milder chili if you prefer less spice. Keep the pepper whole and remove before serving to control heat levels.

Jamaican Curry Goat Recipe

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★★★★★

5 from 121 reviews

This authentic Jamaican Curry Goat recipe features tender, flavorful goat meat marinated and slow-cooked with a blend of Jamaican curry powder, allspice, Scotch bonnet pepper, and fresh herbs. The dish is enriched with aromatics like garlic, ginger, and scallions, then simmered with potatoes until perfectly tender. Ideal as a hearty main served alongside traditional Caribbean sides such as rice and peas and plantains.

• Author: Tara
• Prep Time: 20 minutes (plus 2+ hours marinating time)
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 5 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Jamaican

Ingredients

Scale 1x2x3x

Meat & Marinade

• 4 lbs chopped goat meat
• 4 tablespoons Jamaican curry powder (for marinating)
• 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

Cooking

• 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 quartered

Instructions

1. Prep & Season Goat Meat: Place the goat meat into a large bowl and cover with cool water. Soak and cleanse the meat optionally with a little vinegar and lemon or lime wedges to remove any impurities. Drain, rinse well, and pat dry with paper towels. Transfer the meat to a clean bowl.
2. Season the Meat: Add 4 tablespoons Jamaican curry powder, Madras curry powder, ground roasted geera, allspice, salt, pepper, and Worcestershire sauce to the goat meat. Massage the spices thoroughly into the meat, ensuring every piece is well coated. Use gloves if preferred.
3. Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld deeply into the meat.
4. Burn Curry & Brown Goat Meat: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the remaining 2 tablespoons of Jamaican curry powder to the oil and stir continuously for about 30 seconds until the curry is fragrant and golden brown (burning the curry enhances flavor). Add goat meat in batches to avoid overcrowding and sear each piece for about 2 minutes per side until nicely browned. Set browned meat aside.
5. Sauté Aromatics: Lower heat to medium. In the same pot, add onion, scallions, garlic, ginger, fresh thyme, and tomato paste. Sauté for 3-4 minutes until onions are tender and the tomato paste is evenly incorporated, scraping any browned bits from the pot.
6. Assemble Stew: Return all browned goat meat and accumulated juices to the pot, nestling on top of the sautéed aromatics. Pour in chicken stock so the meat is nearly covered. Add the whole Scotch bonnet pepper without cutting it in. Gently stir to combine all ingredients.
7. Simmer: Reduce heat to low and cover the pot. Let the stew cook for 2 to 2½ hours, stirring every 30 minutes, until the goat meat is extremely tender and easily falls apart.
8. Add Potatoes: Add the peeled and quartered russet potatoes to the pot. Gently stir to incorporate them into the stew. Continue cooking, covered, for an additional 20 minutes or until potatoes are tender and have thickened the curry sauce.
9. Finish & Serve: Remove and discard the Scotch bonnet pepper and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed. Serve the curry goat immediately, ideally alongside Caribbean favorites like rice and peas and fried plantains. Enjoy!

Notes

• Soaking goat meat with vinegar and citrus is optional but helps clean and tenderize the meat.
• Burning the curry powder in oil is essential to develop a deep, rich flavor characteristic of Jamaican curry dishes.
• Do not cut the Scotch bonnet pepper to avoid overly spicy stew; it imparts flavor without intense heat.
• Marinating overnight yields the best flavor penetration.
• This dish pairs wonderfully with rice and peas, fried plantains, or steamed vegetables.
• Use a heavy-bottomed pot or Dutch oven to avoid scorching during the long simmer.

Keywords: Jamaican curry goat, Caribbean curry, goat stew, traditional Jamaican recipe, spicy goat curry