Quick Jamaican Curry Goat Recipe

I’ll be honest – the first time I tried Jamaican curry goat, I was a bit nervous. Growing up, the most exotic meat we ever had was the occasional lamb chop, and goat wasn’t exactly a regular at our dinner table.

But after tasting it at my friend’s house years ago, I couldn’t believe what I’d been missing. The meat gets so tender it practically falls off the bone, and those warm curry spices are nothing like the curry powder sitting in most American spice cabinets. Trust me – if you’ve never made curry goat before, this recipe will show you just how simple and satisfying it can be.

What Kind of Goat Meat Should I Use?

For curry goat, you’ll want to look for meat from young goats (also called kid or cabrito) since it’s more tender and has a milder flavor than meat from older animals. The best cuts for curry come from the leg, shoulder, or neck – these parts have enough fat and connective tissue to become tender during the long cooking process. If you’re buying from a butcher, ask them to cut the meat into 1-2 inch chunks with the bone in, as cooking with the bones adds extra flavor and richness to your curry. If you can’t find fresh goat meat locally, many Caribbean or Hispanic markets carry frozen goat meat that works just as well – just make sure to thaw it completely in the fridge before cooking.

Options for Substitutions

While some ingredients are key to keeping this dish authentic, there are several substitutions you can make if needed:

• Goat meat: If you can’t find goat meat, lamb is your best substitute as it has a similar texture and flavor profile. Beef chuck can work too, but the cooking time might need to be adjusted down by about 30 minutes since beef typically cooks faster than goat.
• Jamaican curry powder: This is pretty important for authentic flavor, but in a pinch, you can use regular curry powder mixed with extra turmeric and cumin. Just know the taste won’t be quite the same.
• Scotch Bonnet pepper: Habanero peppers make the closest substitute. If you can’t find either, use 1-2 Thai chilies or a quarter teaspoon of cayenne pepper – though the fruity notes won’t be there.
• Fresh thyme: If fresh thyme isn’t available, use 1 teaspoon dried thyme instead. The flavor won’t be as bright, but it’ll work.
• Russet potatoes: You can swap these with Yukon Gold or red potatoes. Just keep the chunks similar in size so they cook evenly.
• Ginger paste: Fresh ginger is always best, but if you’re out, use ¾ teaspoon ground ginger powder as a backup option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Jamaican curry goat is rushing the cooking process – this tough meat needs at least 2-3 hours of slow simmering to become tender, and trying to speed up this process will leave you with chewy, unpleasant meat. Another common error is adding potatoes too early in the cooking process; they should only go in during the last 30 minutes to prevent them from becoming mushy and falling apart. When working with Scotch Bonnet peppers, remember not to pierce or cut them while cooking unless you want extreme heat – simply add them whole and remove before serving for a milder, more controlled heat level. For the best flavor development, don’t skip the step of marinating the meat overnight with the curry powder and seasonings, as this allows the spices to properly penetrate the meat.

What to Serve With Curry Goat?

Rice is the perfect companion for soaking up all the rich, flavorful sauce from Jamaican curry goat – I usually go with plain white rice, but coconut rice adds an extra Caribbean touch. A side of fried plantains brings a hint of sweetness that works really well with the spicy curry, while some steamed cabbage or callaloo adds a fresh element to the meal. For a complete Jamaican experience, try serving some warm roti or festival (sweet fried dumplings) on the side to scoop up every bit of that amazing curry sauce.

Storage Instructions

Keep Fresh: This curry goat tastes even better the next day! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to develop and meld together, making each serving more flavorful than the last.

Freeze: Curry goat freezes really well – perfect for batch cooking! Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It’ll keep its flavor for up to 3 months. Just remember to leave a bit of space in the container as the curry sauce might expand when frozen.

Warm Up: To enjoy your leftover curry goat, gently reheat it on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if it seems too thick. If using the microwave, heat in short intervals, stirring between each one to ensure even heating. The meat should be tender and the sauce smooth when ready.

Preparation Time	15-30 minutes
Cooking Time	150-180 minutes
Total Time	165-210 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 200-220 g
• Fat: 150-170 g
• Carbohydrates: 120-140 g

Ingredients

For the marinade:

• 1 tbsp Madras curry powder
• 4 lb goat meat (cut into 1-inch pieces)
• kosher salt
• black pepper
• 2 tsp ground allspice (for a warm, fragrant spice)
• 4 tbsp Jamaican curry powder
• 2 tsp ground cumin
• 2 tbsp Worcestershire sauce

For the curry:

• 2 tbsp Jamaican curry powder
• 6 garlic cloves (minced for best flavor)
• 1 scotch bonnet pepper
• 1 tsp ginger paste
• 8 sprigs fresh thyme
• 6 green onions (sliced thinly)
• 1 tbsp tomato paste (adds depth and umami)
• 1 white onion (diced)
• 5 tbsp vegetable oil (or canola oil)
• 5 cups chicken broth

For the additions:

• 2 russet potatoes (peeled and cut into 1-inch chunks)

Step 1: Clean and Marinate the Goat Meat

Place the goat meat into a large bowl and cover with cool water.

Add a little vinegar and lemon/lime wedges to cleanse the meat, removing any debris or grime.

Drain the water, rinse the meat well, and pat it dry with a paper towel.

Transfer the goat meat to a clean bowl.

Season the meat with 4 tablespoons Jamaican curry powder, Madras curry powder, ground roasted geera, allspice, salt, pepper, and Worcestershire sauce.

Use your hands, preferably fitted with disposable gloves, to massage the spices thoroughly into the meat.

Cover the bowl with a lid or plastic wrap and transfer it to the refrigerator, allowing the flavors to marinate for at least 2 hours, or for the best results, overnight.

Step 2: Sear the Goat Meat

In a large heavy-bottomed pot or Dutch oven, heat oil over medium-high heat until shimmering.

Swirl the pot to coat the bottom evenly.

Sprinkle in the remaining 2 tablespoons of Jamaican curry powder, stirring frequently for about 30 seconds until fragrant and golden brown.

Working in batches, add the goat meat to the pot without overcrowding.

Cook until the meat is nicely seared, about 2 minutes per side.

Transfer the browned meat onto a separate dish and repeat the process with the remaining meat, adding more oil if necessary.

Set the browned meat aside and reduce the heat to medium.

Step 3: Sauté Aromatics

Add onion, scallions, garlic, ginger, fresh thyme, and tomato paste into the pot.

Use a wooden utensil to sauté until the aromatics are lightly tender, about 3-4 minutes, ensuring to scrape up any caramelized bits from the bottom of the pot.

Stir the aromatics to combine well.

Step 4: Cook the Curry Goat

Return the browned goat meat to the pot, nestling it on top of the aromatics.

Pour chicken stock or broth into the pot, ensuring the meat is almost completely submerged.

Add the scotch bonnet pepper and gently stir everything together.

Reduce the heat to low, cover the pot with a lid, and let it cook for 2 to 2.5 hours.

Stir the pot every 30 minutes until the meat is extra tender and falling apart.

Step 5: Add and Cook the Potatoes

Add the potatoes to the pot and gently stir them into the stew, ensuring they are nicely nestled in.

Let the potatoes cook for about 20 minutes or until tender.

They will help thicken the curry goat gravy as they cook.

Step 6: Final Touches and Serve

Remove and discard the scotch bonnet pepper and thyme sprigs.

Taste the curry goat and adjust seasoning with more salt and pepper if desired.

Serve immediately, ideally alongside Caribbean staples such as rice and peas and plantains.

Enjoy your flavorful Jamaican curry goat!