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 the finger-licking dish.
What is Jamaican curry goat
It is goat meat seasoned with scallion, garlic, ginger, thyme, onions, scotch bonnet pepper and curry powder, which is then 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. We serve it mainly at special events such as weddings, parties, fun fairs… and funerals.
The goat meat is much more expensive than chicken and cow meat, so it mostly is eaten on special occasion and celebration.
Curry goat takes some time to cook, but this tasty dish is worth the way.
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 culture, language and country.
We are full of spice and flavour like the curry dish and will quickly and passionately let you know when you are getting our culture incorrect.
Other Caribbean countries say goat curry, but we all have our unique ways of expressing our culture.
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.
All the common Jamaican herbs and spices such as curry powder, pimento, thyme, scallion go 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 list os seasoning need for this curry goat. Add the 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 slow cook until tender.
Which part of goat is best for Curry
Curry goat is slow cook it’s tender and delicious, the bone marrow is released into the pot filling it will flavour.
You need meat with bones that can take long slow-cooking.
So parts of goat such as the shank, leg, shoulder, and neck are best for curry because it has bones and tastes delicious when slow-cooked.
What sides goes with curry goat
There 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 personally love hard food with curry goat, boiled green banana crushed in the spicy curry sauce makes my mouth water just thinking bout it.
Another favourite of mine is roasted breadfruit it is a must-try!
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Jamaican Curry Goat Recipe
Ingredients
- 2½ lb goat meat
- 2½ tbsp curry powder
- 2 tbsp all-purpose season
- ½ 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
- water
- 1 lime ot lemon to wash the meat
- 2 tbsp vinegar to wash the meat
Instructions
- Wash the goat meat in water with the vinegar and juice from the lime/lemon. Drain away all excess water.
- In a large enough blow, 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 tablespoon of oil over the meat and rub the seasoning into the meat and leave to marinate for a minimum of 2 hours.
- Place a sauce pan on medium heat and add about 2 tablespoon of cooking oil and the remaining one tablespoon curry powder. Let to oil hot (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 just about cover the meat. Cover and leave to cook for a hour and 30 minutes to 2 hours or until meat tender. Check occasionally to make sure enough water is alway 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.
Love The Recipes
Thank you Sharon
I’ve tried a few different recipes and variations of curry goat, including my mum’s, and I have to say this is the best tasting and easier to prepare. The seasonings and ingredients are easy to source and you can use this marinade for chicken as well as mutton or goat. I absolutely love this version and will be using this going forward. Thank you Lesa.x
Thank you Regina.
Amazing amazing recipe. It was really tasty. I didn’t use the potatoes though. Would it have made the sauce thicken
Hi Adesinmibola, yes it help to thicken the sauce.