I am so excited to finally share this Jamaican curry goat recipe with you. Goat meat marinade in
Jamaican spices and slow cook in a savoury curry sauce. You won’t get enough of this
What is Jamaican curry goat
Goat meat seasoned to perfection with an array of spices and seasonings. Starting with scallion,
garlic, ginger, thyme, onions, scotch bonnet pepper and curry powder. Slowly cooked until the
meat is tender and the sauce is thick and creamy.
In Jamaica, curry goat isn’t the ‘every Sunday’ type of dish. More expensive than chicken or cow
meat. It’s reserved for special occasions such as weddings, parties, fun fairs, and funerals.
Curry goat takes some time to cook, but this tasty dish is worth the wait.
Is it goat curry or curry goat?
It is curry goat and not goat curry. Try not to say the latter when speaking with a Jamaican.
Jamaicans are passionate about their food, culture, language and country.
We are full of spice and flavour like this dish, and will passionately correct you in regards to our
Other Caribbean countries say goat curry, but we all have unique ways of expressing our
I am sure they are as passionate about goat curry as we Jamaicans are about curry goat.
Cooking curry goat
Wash the goat meat with vinegar and lime/lemon juice before adding the seasoning. The lime
and vinegar will help cut the odour from the meat.
Drain away all the water, dry with paper towel if necessary.
Common Jamaican herbs and spices goes well with goat meat.
This best curry powder to use for this recipe is Jamaican curry powder.
It gives the dish the right colour and flavour.
See the recipe below for a list of seasonings needed for this curry goat. Add seasonings to the
washed goat meat and marinate overnight.
Traditionally, the goat meat is marinated for 24 hours to maximise the curry flavour.
If your time is limited, marinate for at least 2 hours.
Allow the goat to slowly cook until tender.
Which part of goat is best for Curry
Curry goat is slow cooked until it’s tender and delicious. The bone marrow is released into the pot
filling it will flavour.
You need meat with bones that can sustain long slow-cooking.
Parts of goat such as the shank, leg, shoulder, and neck are best for this curry dish.
What sides goes with curry goat
There are so many sides to serve with curry goat, it’ll go with any of your favourites
In Jamaica, we serve it with rice and peas on any given occasion.
The taste of this coconut rice is the perfect marriage with the taste of curry goat.
I love hard food with curry goat, boiled green banana crushed in the spicy curry sauce makes my mouth water just thinking about it.
Another favourite of mine is roasted breadfruit. It is definitely a must-try!
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Jamaican Curry Goat Recipe
- 2½ lb (1.13 kg) goat meat
- 2½ tbsp (2.5 tbsp) curry powder
- 2 tbsp all-purpose season
- ½ tsp (0.5 tsp) salt
- 1 scotch bonnet pepper* seeds remove and finely chopped
- 6 pimento berries (allspice) crushed
- 1 medium onion chopped
- 2 stalks scallion chopped
- 4 garlic cloves crushed
- 3 sprig thyme
- 1 tsp grated fresh ginger
- 1 large potato peeled and diced
- cooking oil
- 1 lime ot lemon to wash the meat
- 2 tbsp vinegar to wash the meat
- Wash the goat meat in water with the vinegar and juice from the lime/lemon. Drain away all excess water.
- In a large enough bowl, season the meat with 1½ tablespoon of curry powder, salt, all-purpose seasoning, pimento, ginger, scotch bonnet pepper, scallion, onion, and garlic. Drizzle about 2-3 tablespoons of oil over the meat and rub the seasoning in and leave to marinate for a least 2 hours (overnight is best).
- Place a pot on medium heat and add about 2 tablespoon of cooking oil and the remaining one tablespoon curry powder. Let the oil heat up (make sure not to burn the curry powder).
- Add the goat meat and allow it to seared on all sides.
- Add enough water to the pot to cover the meat. Cover and leave to cook for an hour and 30 minutes to 2 hours or until meat tender. Occasionally, check to make sure enough water is always in the pot.
- Add the potato and fresh time and leave to simmer on low heat until the potato is cooked and sauce is thicken.