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,
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