This Jamaican Curry Goat recipe is full of extra tender, hearty goat meat and potatoes simmered in heaps of aromatics and spices with curry flavor being at the forefront. Everything comes together in 1-pot, and it’s so rich and satisfyingly-delicious! Serve this curry goat alongside rice and peas and/or fried plantains for the most quintessential, West Indian meal that hits the soul. Recipe video included, too!

jamaican curry goat with rice and peas in speckled bowl with gold serving utensils on the side

You know those meals that you could eat time and time again and not get sick of? Or those certain meals that make you feel like you just received the best hug in the world? Yeah, you know what I’m talking about. Well, curry goat is one of those meals for me. It’s a dish that ticks off every box. Whether you’ve never had goat curry before or you love it as much as me…let’s get into it!

Jamaican Curry Goat 🙌🏾 🇯🇲

This signature Jamaican dish is a stew full of tender goat meat cooked slowly in an array of spices, and curry spice being the main one. I love the addition of potatoes tossed into the mix to add more filling depth. This curry goat comes together in 1-pot and is so rich, fragrant, and wildly good. From start to finish, this recipe is incredibly easy and it’s def Jamaican restaurant-worthy!

⇢ Whether it’s brown stew chicken, beef patties, oxtail stew, or this really delicious curry chicken…I love me some Caribbean cuisine, y’all 🫶🏾.

jamaican curry goat in large black pot

Goat Meat: Let’s Discuss It!

What does goat meat taste like? Goat meat has a slightly sweet flavor, and it doesn’t possess a lot of gamey flavor like that of lamb. Generally, its texture is similar to beef with nutty flavoring. Goat meat is typically not compatible with high-heat cooking methods like grilling. Rather, it’s best suited for braising, slow roasting, and stew-like recipes…slow cooking in general.

Where to find? Goat meat is popular among Caribbean, Asian, and Middle Eastern cuisine where it’s often prepared in curries and stews. If you’re lucky, you might find goat meat in your local grocery store. Otherwise, it’s usually sold in specialty butcher markets and culture-specific markets. I always grab my goat meat from my local Caribbean store, I never have an issue finding it there.

ingredients for jamaican curry goat laid out on beige surface

What Does “Burn The Curry” Mean?

Great question! So, to burn curry simply means to stir it into the oil to bring out the flavors and bloom the curry spice. I always like to refer to how a recipe might call for you to toast nuts or spices. Doing so helps to unlock and release heaps of flavor. Burning the curry also contributes to a rich, deeply golden color when you brown the goat meat. It’s important to note that nothing is actually “burning” here, the terminology is more so a Caribbean reference.

⇢ When the oil is shimmering, toss in the curry, and use a wooden utensil to stir the curry into the oil. Keep stirring until the spice is fragrant and lightly browned- the whole process takes only about 30 seconds. Then proceed with browning the goat meat, the bloomed curry clings to the meat and it’s so fragrant. Everything else will soak up all that big, bold curry flavor, too!

goat meat seasoned with curry in large glass bowl
browned curry goat meat on baking sheet

What To Serve Alongside This Recipe?

This Jamaican curry goat recipe pairs well with a few things, let’s see:

  • Fried or steamed cabbage with carrots.
  • A little wholesome side salad.
  • Rice and peas (the best pairing, ever!), coconut rice, yellow rice
  • Sweet Plantains (curry goat, rice and peas + plantains…👌🏾)
  • Fried dumplings…for sopping up that extra rich curry gravy, whew!
jamaican curry goat in large black pot with black ladle on the side

Leftovers & Storing Your Curry Goat

This recipe stores/reheats like a dream, plus the flavors deepen and intensify, yasss! Let curry goat cool down, first. Then transfer all leftovers into an airtight container. This curry goat will keep for 3-4 days in the refrigerator. Reheating: Heat in the microwave until the curry goat is warmed through or heat on the stovetop over medium-low heat until warmed through. You may need to add a splash of more stock/water to help loosen or rehydrate the curry gravy.

jamaican curry goat with rice and peas in speckled gold bowl

Pressure Cooker (Instant Pot) Curry Goat

  1. Follow the same instructions in the recipe card, below, to cleanse, prep, and marinate the goat meat, steps 1-2.
  2. Set the pressure cooker to the “sauté” function and once hot, add the oil and burn curry as directed. Then, working in batches, brown the goat meat as noted in step 3. Set browned goat meat aside.
  3. Add the aromatics and tomato paste into the pressure cooker and sauté, as noted in step 4. Then add the browned goat meat into the pot along with the stock/broth, scotch bonnet pepper, and potatoes- stir to combine.
  4. Press “cancel” on the pressure cooker and cover the cooker with lid. Place the cooker on high pressure for 35 minutes.
  5. When time is done, allow the cooker to naturally release its pressure. Then open lid and discard pepper + thyme sprigs. Set the IP to the sauté function and simmer curry goat until the gravy has reached your desired consistency. Serve warm, enjoy!
black hands holding the sides of bowl with curry goat and rice and peas

Slow Cooker Curry Goat

  1. Follow the same instructions in the recipe card, below (steps 1-4 on the stovetop). 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 goat meat and sautéing the aromatics in it (steps 3-4).
  2. About 30 minutes before serving, add in the potatoes. You can thicken the curry goat gravy in the slow cooker by adding in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon water).
closeup of jamaican curry goat in speckled bowl with rice and peas

Listen, a pot full of Curry Goat is one of the best things to have on the stove, friends! It’s just so incredibly good. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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jamaican curry goat in large black pot with black ladle on the side

Jamaican Curry Goat

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 21 reviews
  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 8
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Caribbean
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Description

This Jamaican Curry Goat recipe is full of extra tender, hearty goat meat and potatoes simmered in heaps of aromatics and spices with curry flavor being at the forefront. Everything comes together in 1-pot, and it’s so rich and satisfyingly-delicious! Serve this curry goat alongside rice and peas and/or fried plantains for the most quintessential, West Indian meal that hits the soul. Recipe video included, too!

Ingredients

  • 4 lbs chopped goat meat
  • 6 tablespoons Jamaican curry powder, divided
  • 1 tablespoon Madras curry powder
  • 2 teaspoons ground roasted geera (or ground cumin)
  • 2 teaspoons ground Jamaican allspice
  • Kosher salt & freshly ground black pepper, to taste
  • 2 tablespoons worcestershire sauce
  • 5 tablespoons oil, I use vegetable oil- plus more as needed
  • 1 medium white onion, chopped
  • 6 scallions (green onions), chopped
  • 6 cloves of garlic, pressed or finely minced
  • 1 teaspoon ginger paste or freshly grated ginger
  • 8 sprigs fresh thyme
  • 1 tablespoon tomato paste
  • 5 cups chicken stock/broth
  • 1 Scotch Bonnet pepper, left whole– do not cut!
  • 2 medium russet potatoes, peeled & then cut into quarters

Instructions

  1. Prep & season goat meat: Place the goat meat into a large bowl and cover with cool water in the sink. I like to soak/cleanse my goat meat with a little vinegar and lemon/lime wedges, too. This process is to remove any debris/grime from your goat meat. Then drain meat and rinse well. Pat goat meat dry with paper towel and add all meat into a clean bowl. Season goat meat with 4 tablespoons Jamaican curry powder, madras curry powder, ground roasted geera, allspice, salt/pepper, and worcestershire sauce. Use your hands (fitted with disposable gloves, if desired) to massage all the spices into the goat meat, massaging very well to ensure the meat is thoroughly coated.
  2. Marinate goat meat: Cover the bowl with a lid/plastic wrap and transfer to the refrigerator to allow flavors to marinate for at least 2 hours or- more preferably, overnight (for the best results!).
  3. Burn curry & brown goat meat: In a large heavy-bottomed pot or dutch oven; heat the oil over medium-high heat. Once the oil is shimmering, gently swirl the pot around to evenly coat the bottom. Sprinkle in the remaining 2 tablespoons of Jamaican curry powder. Use a wooden utensil to stir the spice into the oil. Burn the curry in the oil, stirring frequently, until the curry is fragrant and takes on a deep, golden brown color- about 30 seconds. Working in batches, add some goat meat into the pot, careful not to overcrowd. Cook goat meat for brownness until a nice sear appears, about 2 minutes on each side. Transfer the browned goat meat onto a clean vessel and repeat the process until all the goat meat is browned- adding a slick more of oil in between batches, only as needed. Then set the browned goat meat aside and reduce the heat to medium.
  4. Add the aromatics & assemble the stew: Add the onion, scallions, garlic, ginger, fresh thyme, and tomato paste into the pot. Use a wooden utensil to sauté until lightly tender, scraping up any caramelized bits on the bottom of the pot and stirring the paste, about 3-4 minutes. Then add all browned goat meat back into the pot, nestling them right on top of the aromatics along with any residual juices that have collected. Pour the chicken stock/broth into the pot- the meat should be almost completely submerged under the liquid. Add the scotch bonnet pepper, and gently stir everything together until well combined.
  5. Let it stew: Reduce the heat to low and cover the pot with a lid. Let cook for 2 – 2 1/2 hours, going back to the pot every 30 minutes or so to check + stir, until meat is extra tender and falling apart.
  6. Add potatoes: Add the potatoes into the pot and gently stir to combine, make sure the potatoes are nestled in well with the stew. Let the potatoes cook up in the stew for 20 minutes- or until the potatoes are tender. The potatoes will thicken the curry goat gravy.
  7. Serve: Discard the scotch bonnet pepper + thyme sprigs. Taste the curry goat and adjust with more salt/pepper, as desired. Serve immediately. I love serving this Jamaican curry goat right alongside Caribbean staples like rice and peas and plantains, too. Enjoy!

Notes

  1. For best recipe success, please read the blog post & notes in its entirety with video tutorial before beginning. Slow cooker + pressure cooker instructions provided in blog post.