Jamaican Curry Goat

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!

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 🫶🏾.

Goat Meat: Let’s Discuss It!

Where does goat meat come from? For starters, goat meat comes from, well, the meat of a goat. Some consider goat meat to be a healthier alternative to other red meats like beef, lamb, and pork because of its nutrition facts. Goat meat has less fat which makes it leaner, and it has about the same amount of protein as beef, chicken, or pork. It contains fewer calories, fat, and cholesterol as well.

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 Needed For Curry Goat

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Goat meat: The main ingredient! You will usually find goat meat at your local Caribbean market or specialty butcher markets.
• Jamaican curry powder: You can find this style of curry powder at Caribbean/West Indian markets, too. I personally recommend the Betapac or Chief brand of Caribbean-centered curry powder.
• Madras curry powder: This type of curry powder is a bit spicier than the above mentioned. Both curries compliment each other.
• Ground roasted geera: Another Caribbean spice blend, I use the Chief brand and I grab it at the same market. You can use ground cumin as a substitute!
• Ground Jamaican allspice: This comes from dried allspice berries aka pimento berries. It features warm notes from cinnamon, nutmeg, cloves, and ginger.
• Salt & pepper: For seasoning, to taste.
• Worcestershire sauce: Perfect for adding more flavor to stews and curries!
• Oil: For browning the goat meat, I use vegetable oil.
• Aromatics: Onion, scallions, garlic, ginger, and fresh thyme…chef’s kiss.
• Tomato paste: A touch of tomato flavoring to add some depth.
• Chicken stock/broth: The liquid of choice for covering the goat meat to braise in. I originally wrote this recipe to cover the meat with water, but found that covering it with stock/broth produced a more flavorful curry!
• Scotch bonnet pepper: For flavoring, we’re using just one pepper that’ll go into the pot whole (not cut open!)- trust, you don’t want that 😆.
• Potatoes: Because curries and potatoes go together, ha. So filling!

How To Make Jamaican Curry Goat

(Note: please see the recipe card directly below for the complete written instructions.)

1. Prep & season goat meat: Cleanse and wash goat meat. Then pat goat meat dry with paper towel and add all meat into a clean bowl. Season goat meat with spices and use your hands to massage all the spices into the goat meat, massaging very well until thoroughly coated.
2. Marinate goat meat: Cover the bowl with a lid/plastic wrap and transfer to the refrigerator to allow flavors to marinate.
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, sprinkle in the remaining curry powder. Use a wooden utensil to stir the spice into the oil until curry is fragrant and takes on a deep, golden brown color- about 30 seconds. Working in batches, add some goat meat into the pot. 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. 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, about 3-4 minutes. Then add all browned goat meat back into the pot. Pour the chicken stock/broth into the pot, covering the meat. Add the scotch bonnet pepper, and stir until combined.
5. Let it stew: Reduce the heat to low and cover pot. Let cook for 2 – 2 1/2 hours, until meat is extra tender and falling apart.
6. Add potatoes: Add the potatoes into the pot and let the potatoes cook up in the stew until 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 and enjoy, boo!

Cleaning/Rinsing Your Goat Meat

I know cleansing meat is a highly controversial topic lol. I will say that I notice that it often gets pushback among non-Caribbean folks. A lot of West Indians cleanse their meat in some way prior to cooking it. Growing up, I always saw both my mom and grandma cleanse meat beforehand, and it’s always stuck with me. This is *totally optional* but including my tips, if interested.

Cleaning your goat meat is a way to remove any impurities/debris (hair is common w/ goat meat) prior to cooking. >> In a large bowl, add the goat meat. Cover them in water with a splash of vinegar and a few lemon wedges/slices or a splash of lemon/lime juice. You can let that sit for 5-7 minutes and then drain the goat meat, pat dry with paper towels, and proceed.

A common misconception about cleaning meat is that germs will get everywhere since you’re handling raw meat. If you’re not touching various things, you wash your hands, and sanitize the area afterwards, all is well.

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!

What To Serve Alongside This Recipe?

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

• 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!
• Fried or steamed cabbage with carrots.
• A little wholesome side salad.

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.

Personally, I like curry goat on the stovetop, however, you can also achieve the same results in a pressure cooker and in a slow cooker. Here’s how:

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!

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).

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! 🤟🏾

More recipes to dive right into:

• Southern Biscuits & Gravy
• Creamy Black-Eyed Peas
• Easy Oven-Baked Ribs
• Cajun Seafood Boil
• Garlic Parmesan Wings
• Caribbean Rum Cake

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