Caribbean Curry Goat with Rice and Peas
This rich and satisfyingly delicious Caribbean Curry Goat is best served along with rice and peas; made with hearty goat meat stewed away until extra tender, fresh spices, and so much flavor! Grab a taste of the Islands!
Y’all…curry goat is one of my most favorite West Indian dishes by a long shot. Curry in general, is a top favorite type of spice of mine, too. This one right here is a recipe that I grew up on and have loved since forever! This recipe was originally first published in January 2019 and as of June 2020, I am so happy to have updated this beloved curry goat recipe for you. We’re talking about: new photos, new words…and a VIDEO!
More importantly, out of all of the recipes on this website, this recipe is the most popular. That fact alone, makes my heart swell and has me beaming with pride. Being West Indian myself (St. Thomas USVI), it is always a good feeling knowing that folks enjoy cuisine from your own culture. Let’s get into it!
What Is Curry Goat?
First, curry goat is a lovely and rich stew made with hearty goat meat and curry powder as the main ingredients. Other commonly found elements include aromatics, other spices, and potatoes. Additionally, curry goat is stewed for a few hours to allow the goat meat to get completely tender. It literally falls apart and has absorbed all of the delicious flavors that it cooked in. This dish is a staple among Caribbean, Indian, and Southeast Asian cuisine. In my experience, I’ve attributed this dish with Jamaican cuisine the most.
Any Islander will tell you that a good pot of curry goat should always be served with rice and peas, too! Aside from this recipe being a part of my culture, I also love how comforting it is. It’s extra rich and tasty gravy harbors such great flavor. The goat meat is fork-tender and potatoes add even more heartiness.
How To Source Ingredients For This Recipe
The majority of ingredients for this curry goat recipe will be found at your local Caribbean market. For example; items such as goat meat, high quality Jamaican curry powder, garam masala, ground roasted geera, and scotch bonnet peppers, especially. This kind of market is likely to have everything that you need!
The goat meat gets hit with an array of yummy spices and marinates for a few minutes. This marination process allows the goat meat to absorb the curry and helps to intensify the flavor. Onions, scallions, garlic, fresh thyme, and tomato paste add a more flavorful overall taste. Furthermore, scotch bonnet pepper adds a subtle kick. And since the pepper goes in whole (and not cut up) the heat is drastically reduced, no worries!
Other Great Recipes You May Enjoy
- Jamaican Rice and Peas
- Jamaican Stewed Oxtails
- Brown Stew Chicken
- Salmon Cakes with Quick Aioli
- Creamy Chicken and Mushrooms
- Easy Chicken and Dumplings
- Chicken and Sausage Gumbo
- Smoked Gouda Mac and Cheese
- Creamy Vegan Jerk Pasta
- One-Pot Creamy Beef Pasta
How To Make Caribbean Curry Goat (Video) 💛
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Season goat meat with spices, toss together, and let sit to marinate.
- In a large stock pot or dutch oven, heat oil.
- Once oil it hot, sear goat meat for brownness.
- Add in onion, scallion, garlic, thyme, pepper, and tomato paste.
- Pour in enough water fully cover all meat.
- Allow mixture to stew for 2-3 hours, until extra tender.
- Near the end, add in chopped potatoes.
- Serve curry goat warm with rice and peas.
I hope you all enjoy this amazing recipe just the same!
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UNTIL NEXT TIME…LOVE AND BUTTER,
Caribbean Curry Goat with Rice and Peas
- Prep Time: 30 mins
- Cook Time: 3 hours
- Total Time: 3 hours 30 mins
- Yield: 8–10 1x
- Category: Entree
- Cuisine: Caribbean
This rich and satisfyingly delicious Caribbean Curry Goat is best served along with rice and peas; made with hearty goat meat stewed away until extra tender, fresh spices, and so much flavor!
- 4 lbs goat meat, chopped and cut into cubes
- 5 tablespoons Jamaican curry powder
- 1 tablespoon madras curry powder
- 1 teaspoon ground roasted geera
- 1 teaspoon Jamaican allspice
- 1/2 teaspoon garam masala
- 2–3 teaspoon salt, to taste
- 1/2 teaspoon white pepper
- 5 tablespoon oil (olive oil/canola/vegetable)
- 1 medium onion, chopped
- 4 sprigs of scallions, chopped
- 2 teaspoon minced garlic
- 4–6 sprigs of fresh thyme
- 1 Scotch Bonnet pepper, left whole
- 1 tablespoon tomato paste
- 2 medium-sized potatoes, quartered
- Clean and pat dry goat meat with paper towels.
- In a large bowl, add goat meat and season meat with dry seasonings (curry powders, ground roasted geera, garam masala, allspice, and salt/pepper) and let marinate for 30-45 minutes.
- Using a large dutch oven or stock pot with a lid, on medium-low heat, heat up oil.
- Add in seasoned meat and toss around to sear for brownness, about 10-15 minutes.
- Add in onions, scallions, garlic, thyme, scotch bonnet pepper and tomato paste, stir to combine.
- Pour in enough water to cover the meat. Cover pot with lid, and let cook until tender, stopping to stir every 30 minutes, for about 2-3 hours.
- About 20 minutes before done, add in potatoes and stir together. Cover with lid and let potatoes cook through, about 15 minutes.
- Enjoy warm as is or alongside rice and peas.
1. You’ll find most of these ingredients in your local Caribbean market.
2. The scotch bonnet pepper goes in whole, not sliced, so the heat factor is reduced.
3. Be sure not to cut up your potatoes too small otherwise they’ll break up during the cooking process.
Keywords: caribbean, curry, goat, Jamaican
29 Comments on “Caribbean Curry Goat with Rice and Peas”
This was a great recipe to follow. So easy and so delicious. I can’t thank you enough. Your presentation was excellent and the quantities were just right.
Hi Jay! Thank you so much, I’m so happy you enjoyed this recipe 🙂
Great recipe. For it been my first time making any type of Jamaican food, I got great reveiws from family how delicious the dish was, so I will be making it again. Keep them coming.
God bless your family and you.
Thank you Warren…this comment made my day! I’m happy you and your family enjoyed this dish! 🙂
I adore this recipe. I make it all the time as I love goat. I do slice my pepper up a bit as my Mexican heritage makes me love the spice. Thank you so much for these amazing collection of recipes, I’m working my way through them as the quarantine goes on.
Hey! Love your comment, and so happy you enjoyed this curry goat. Kudos to you on slicing up the pepper, I love heat myself. Thanks for the sweet words 🙂
This was the first time i’ve cooked goat (it’s quite rare to find it in Scotland). I searched the internet for the best recipe I could find and I came across yours. I have to say, it was one of the nicest currys i’ve had in my life. Outstanding recipe!!
Hi Robert! Soooo happy you loved this curry goat recipe, thank you for these words 🙂
Thank you so much for sharing this recipe. I cooked it today, and it is delicious. I’m usually very apprehensive about cooking mutton because I’m never sure whether it will cook tender or tough. Your instructions were very useful, and the goat is very tender. I also Love Potatoes with mutton and this recipe is a great combination of the two. Will post it on Instagram and tag you too.
Changes I made – I used Indian Chilies because we dont get Bonnet Peppers here; slit because I love the heat. AND I made both the Madras Curry Powder and Jamaican Curry Powder from scratch.
Does it have to be roasted jeera, I found jeera online but it says just jeera
Hi there, I’m only familiar with “ground roasted geera” that I typically find at my local Caribbean market. If you can’t find this, you can skip this spice.
Just an FYI jeera is roasted cumin seeds and then crushed so if it is in powder form it will be roasted jeera, i couldn’t find any so made my own
Thank you, will it make a difference if the jeera not in it to the taste
Love from London
Making it again today
Made this dish for the first time with rice and peas yesterday following your recipe fairly closely, the whole dish was just phenomenal and went down a treat, great recipe
Save will try I’m future
You did not mention garlic or did I miss its
Hi- yes, you did miss it, there is garlic within this recipe.
I absolutely love goat but never cooked it until I tried your recipe. This recipe is Wonderful. I will get on zoom with friends and we will cook it together. Go to try your sweet potato biscuits today keep the recipes coming!
Hi Gail! Yesss curry goat is so delicious, love hearing that you enjoyed this recipe! 🙂
The Picture shows red kidney beans but the recipe says peas ! I’m pretty sure it’s a typo used over and over again in this article !
Im 100% sure this recipe calls for red kidney beans NOT peas !
Hi there- No typo whatsoever. If you took the time to read the blog post in its entirety before leaving this comment- you would have seen where I specifically mention that this dish is known to West Indians (Caribbean folks) as rice and peas but is technically rice and beans. Thank you!
I’m not one for playing around with recipes to eventually get to my desired taste, i kinda like the recipe writer to take me there with their recipe. I’m south london born and bred and have been searching around for many years trying to find ‘my taste’ in a recipe so have cooked quite a few over the years but never came across ‘The One’, until now!
I followed the recipe word for word and ended up with a succulent flavoursome hearty curry ‘with potato’ with the nice warm heat of the whole scotch bonnet.
Good job Quin.
Well written, well presented and well tasty.
Hi there- Thanks so much for this feedback, love to hear that you enjoyed this curry goat! 🙂
love from london this recipe slaps
its been my go to for a while now
Hi there- love to hear this, so happy you enjoyed! 🙂
Hi can’t wait to try this recipe can I cook this dish in the crockpot as well ?
Hi there- Follow the same instructions in the recipe card, below. Then carefully transfer everything into your slow cooker vessel. Cook on low setting for about 8-10 hours, stirring every so often. *Note: if your slow cooker has a browning/sear function, you can execute browning the meat and sautéing in it. About 45 minutes before serving, add in the potatoes. You can thicken the gravy in the slow cooker by adding in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon water)…hope this helps! 🙂
Amazing recipe, thank you for that!
Flavour was immense, probably the most flavoursome dish I’ve cooked , the whole family loved it , my boy now asks for it instead of our traditional Sunday roast lol