I am so excited to finally share this Jamaican curry goat recipe with you because it’s been long over due.
Goat curry is one of Jamaica’s most popular cuisines.
Infused with spice and flavour you are sure to fall in love with just one taste.
Curry Goat or Goat Curry?
Whenever you are speaking with a Jamaican, it is curry goat.
But other countries in the Caribbean such as Guyana say goat curry.
Whatever way you phase it, goat curry or curry goat is goat meat seasoned with curry powder and a variety of aromatic spices then slowly to perfection.
Curry goat can take up to two hours to cook but when cook properly is tender rich in flavour.
You can reduce the cooking time by using a pressure cooker to cook the meat.
But slow cooking allows the meat to absorb the seasoning to maximise flavour.
This best curry powder to use Jamaican curry powder.
The spices used to make Jamaican curry powder is different from Indian curry, which makes the taste different.
You can tell Jamaican curry powder apart from other curry powder because of it bright yellow colour.
Cooking Curry Goat
Whenever I am cooking curry, I like to “burn” the curry powder a little before adding the meat in.
I would add half the amount of curry to the meat when I am seasoning it and the other half to the cooking when I put it the heat.
This is a technique I learnt from my grandmother. According to her, this way the curry coat the meat better and give the dish a colour.
Since it takes some time to cook the goat meat, it is important to sear the meat before add water.
What To Eat It With
Jamaican curry goat is best served with rice and peas, you can find the recipe for that here. Why not try if for Sunday dinner?
We also serve curry goat with boil dumpling and boil green banana.
Curry goat is also commonly served with roasted breadfruit, which is my favourite side to have with curry goat.
If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below.
I would LOVE to hear about your experience and your comments just make my day!
Jamaican Curry Goat Recipe
- 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
- 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 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.