Easy Jamaican Curry Goat Recipe

Delicious curry goat is perfect for rice.. This recipe takes just 2 1/2 hours from start to finish with a few minutes to prep.

What is your favorite goat recipe? I will have to say Jamaican curry goat. The spices and traditional flavor that this recipe has.

Also, one of the things I love most about this dish is that it takes a few hours to make fall-off-the-bone goat, but it is worth it in the end. I have been eating curry goat since I was a child; it was not a dish I went to a Jamaican restaurant to try.

I am talking about the stove pot version in the 90s and 20s. There was no slow cooker at that time, so we had to wait until the goat was soft. That used to take so long.

I’ve shared other curry goat recipes before, but this one’s a little different. Instead of blending all my herbs like I sometimes do, I’m keeping it more rustic so you can see and taste all those bits of scallion, thyme, garlic, and ginger.

Trust me, the seasoning blends with the gravy. I love eating this dish with rice and peas, boiled dumplings, or some soft Irish potatoes on the side. Every time I make this meal, everyone scrapes their plates clean.

Why You’ll Love This Recipe

You’re going to love this curry goat because it’s flavourful. I always marinated my goat in Jamaican curry, pimento, fresh thyme, scallion, ginger, and garlic.

The curry is slow-burned to bring out its aroma, and the goat simmers until it’s tender enough for a fork to slide right through. Plus, this recipe works for everyone. Don’t have a pressure cooker or slow cooker?

A regular pot will do. I usually add a whole scotch bonnet pepper to simmer in the pot, letting it burst. And when it’s done, you’ll have a thick gravy perfect for spooning over rice or dipping some fried plantains in.

Ingredients

Goat and Herbs

• 3 pounds goat meat, washed and cleaned (cut medium-small)
• 2 stalks scallion, chopped
• 2 tablespoons fresh thyme
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic, crushed
• 2 teaspoons pimento seeds (allspice)
• 1 Scotch bonnet pepper (use to your taste)
• ½ onion, sliced
• 1 small Irish potato, peeled and diced
• 1 small carrot, peeled and chopped

Dry Seasonings

• 2 tablespoons all-purpose seasoning
• 1–2 teaspoons black pepper
• 1 tablespoon garlic powder
• 2 tablespoons Jamaican curry powder (Betapac or your favorite brand)
• ½ teaspoon salt (add more to taste)

Cooking Base

• 3 tablespoons oil (any type)
• 15 cups water (plus more as needed)

How To Make Jamaican Curry Goat?

Place your cleaned goat meat in a large bowl. Add scallion, thyme, ginger, garlic, pimento, Scotch bonnet pepper, onion, curry powder, and all your dry seasonings. Drizzle in a little oil, then use your hands or gloves to rub everything in. Make sure the meat is coated evenly. Cover and let it marinate — overnight if possible, or at least 30 minutes if you’re short on time.

Heat 3 tablespoons of oil in a large pot over medium heat. Add 1 tablespoon of curry powder and stir it around for a few seconds until it darkens slightly and becomes fragrant. This step “burns” the curry, releasing its flavor. Toss in a little ginger, garlic, and thyme while it burns to build the aroma.

Add the seasoned goat meat to the pot, shaking off excess onion or liquid before dropping it in. Stir and let it sear uncovered for about 3 minutes. Cover, lower the heat slightly, and let it steam for another 5 minutes to lock in the flavors.

Simmer the Curry Goat:

Add about 15 cups of water (or enough to cover the meat) and bring it to a boil. Once it starts bubbling, lower the heat to medium and cover the pot. Let it cook slowly for about 2 hours, checking occasionally and adding more water as needed. Goat meat can be tough, so patience is key here.

When the meat is tender but not falling apart, add your diced Irish potato, carrot, extra onion, thyme, and scallion. Stir well, cover again, and let it cook for another 20 minutes. The potato will help thicken the gravy naturally.

Once the gravy thickens and the meat is fork-tender, taste and adjust the salt or other seasonings if needed. You can toss in a few fresh sprigs of thyme and chopped scallions on top for presentation.

The Crock Pot Recipe

Start by heating about two tablespoons of oil in a skillet over medium heat, then sprinkle in a tablespoon of Jamaican curry powder. Let it “cook” for around 20–30 seconds.

Toss in the chopped garlic, ginger, and thyme right after to build even more flavor, then add your seasoned goat meat straight into the skillet. Stir it around for five to seven minutes, letting each piece brown slightly and soak up the curry.

You’re not trying to cook it all the way through, just seal in the seasoning and coat every piece with that rich curry oil. Once the meat is nicely browned and smells amazing, transfer everything: the goat, the herbs, and every bit of that golden oil, into your crock pot.

Then set the temperature to LOW if you plan to cook it all day (around 7–8 hours), or HIGH if you want it done faster (about 4–5 hours). For the best flavor and tenderness, I recommend the LOW setting. With half an hour left, add the potatoes.

Storage

If you’re keeping it in the refrigerator, it will stay fresh for about 3 to 4 days. When you’re ready to eat, just reheat it gently on the stove over low heat or pop it in the microwave. I recommend adding a splash of water or broth if the gravy gets too thick.

For freezing, make sure it’s cooled, then divide it into meal-sized portions. Seal each one in freezer-safe containers or heavy-duty freezer bags, squeezing out as much air as possible. It’ll last up to 2 months in the freezer.

Jamaican curry goat is one of my favorite dishes to make. Make sure you have the Jamaican curry for the best flavor.

More Jamaican Recipes

• Authentic Jamaican Curry Chicken Recipe
• Tasty Jamaican Red Peas Soup
• Quick Jamaican Pepper Shrimp (In Bag) Recipe

Easy Jamaican Curry Goat Recipe

Recipe by Ren PetersCourse: SideCuisine: JamaicanDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

2

hours 

Calories

430

kcal

Jamaican Curry Goat is a beloved island classic that brings bold flavor and slow-cooked comfort to the table.

Ingredients

• 3 pounds goat meat, washed and cleaned (cut medium-small)

• 2 stalks scallion, chopped

• 2 tablespoons fresh thyme

• 1 tablespoon fresh ginger, grated

• 4 cloves garlic, crushed

• 2 teaspoons pimento seeds (allspice)

• 1 Scotch bonnet pepper (use to your taste)

• ½ onion, sliced

• 1 small Irish potato, peeled and diced

• 1 small carrot, peeled and chopped

• 2 tablespoons all-purpose seasoning

• 1–2 teaspoons black pepper

• 1 tablespoon garlic powder

• 2 tablespoons Jamaican curry powder (Betapac or your favorite brand)

• ½ teaspoon salt (add more to taste)

• 3 tablespoons oil (any type)

• 15 cups water (plus more as needed)

Directions

• Place your cleaned goat meat in a large bowl. Add scallion, thyme, ginger, garlic, pimento, Scotch bonnet pepper, onion, curry powder, and all your dry seasonings. Drizzle in a little oil, then use your hands or gloves to rub everything in. Make sure the meat is coated evenly. Cover and let it marinate — overnight if possible, or at least 30 minutes if you’re short on time.
• Heat 3 tablespoons of oil in a large pot over medium heat. Add 1 tablespoon of curry powder and stir it around for a few seconds until it darkens slightly and becomes fragrant. This step “burns” the curry, releasing its flavor. Toss in a little ginger, garlic, and thyme while it burns to build the aroma.
• Add the seasoned goat meat to the pot, shaking off excess onion or liquid before dropping it in. Stir and let it sear uncovered for about 3 minutes. Cover, lower the heat slightly, and let it steam for another 5 minutes to lock in the flavors.
• Start by heating about two tablespoons of oil in a skillet over medium heat, then sprinkle in a tablespoon of Jamaican curry powder. Let it “cook” for around 20–30 seconds.
• Toss in the chopped garlic, ginger, and thyme right after to build even more flavor, then add your seasoned goat meat straight into the skillet. Stir it around for five to seven minutes, letting each piece brown slightly and soak up the curry.
• You’re not trying to cook it all the way through, just seal in the seasoning and coat every piece with that rich curry oil. Once the meat is nicely browned and smells amazing, transfer everything: the goat, the herbs, and every bit of that golden oil, into your crock pot.
• Then set the temperature to LOW if you plan to cook it all day (around 7–8 hours), or HIGH if you want it done faster (about 4–5 hours). For the best flavor and tenderness, I recommend the LOW setting. With half an hour left, add the potatoes.

Notes

• Tip: Calories may vary depending on the brand of curry powder, type of oil, and whether you serve it with rice, dumplings, or potatoes. The number above covers just the curry goat and gravy — no sides included.
• Crockpot: Cook Time: 7–8 hours (on LOW) or 4–5 hours (on HIGH)