Curry goat recipe jamaican

Jamaican Curry Goat recipe

Blend of Caribbean curry spices on a tender meat.

Jamaican Curry Goat recipe! A Traditional dish that everybody loves. Its filled with loads of flavour and spices. There are many different ways of making this recipe throughout the Caribbean, but we’ve made it easy, accessible and tasty for you! Perfect for your dinners with family & loved ones, it’s rich blend of spices marinates on your taste buds and leaves you craving more!


  • 3lbs Goat meat
  • 1 tspSalt
  • 1tspBlack Pepper
  • 1tsp Pimento
  • 1 tsp All purpose seasoning
  • 4-5 Tbsp Curry powder
  • Half a chopped onion
  • 1 cup of mix peppers
  • 1 cup of spring onion
  • 1 cup of Tomatoes
  • 1tsp Thyme
  • 3 Sprigs of Fresh Thyme
  • 4 Garlic cloves
  • 1 Scotch bonnet


  1. PROCESS (Please follow these instructions for cooking)
    Cook Curry powder in oil for 2-3 minutes
    Wash goat meat with water and lemon
    put goat meat in a bowl and add
    1tspBlack Pepper
    1 tsp Pimento
    1 tsp All purpose seasoning
    4-5 Tbsp Curry powder (which has already been cooked prior for 2-3minutes)
    1tsp Dry thyme
  2. Then mix together
  3. Marinate meat in fridge for upto 8 hours (optional)
  4. Then add 4 Tbsp of vegetable oil in a pot
    Then on medium high heat put goat meat into pot and cook until brown
  5. Then Add 2 cups of water to the pot then cook for up to 2 hrs stiring every 20 mins (low-medium heat)
  6. Then add
    Half a chopped onion
    1 cup of mix peppers
    1 cup of spring onion
    1 cup of Tomatoes
    half cup of freshThyme
    4 Garlic cloves
    1 Scotch bonnet

Then bring meat to a boiling point then add
4 small potatoes chopped in half

Then cook for 30-40mins more until meat falling off bone.
Add more water if necessary
Take out Scotch bonnet pepper (DO NOT EAT SCOTCH BONNET WHOLE – IT IS HOT!)

Serves 6 people


No recipe brings more memories of my childhood than Curry Goat. My mother would prepare this for special occasions – like my birthday! Jamaican curry goat has its origins from East Indians who used to work as indentured workers on the island. Over time, curry goat has become one of the major examples of true Jamaican cuisine. The slow cooking of fresh goat meat allows all the juices in the curry to be retained, making the meat impossibly tender and very delicious. Curry Goat is one of the best meals for celebrating special times and special guests in your home.


For marinating the meat:

  • 3 pounds Goat meat, cut medium-sized
  • 5-6 tablespoons curry powder
  • 1 Onion, sliced
  • 5-6 garlic cloves, peeled and minced
  • 1 Scotch bonnet pepper (Bonney pepper), sliced and de-seeded

For preparing the curry:

  • 4-5 tablespoons Oil, for cooking
  • 4 cups water, boiling temperature
  • 1 spring Thyme
  • 1 onion, finely chopped
  • 2-3 Potatoes, peeled and largely cut
  • 1 tablespoon, Tomato sauce (Ketchup)
  • Salt and Black pepper, as per taste


Meat marination –

  1. Take a large mixing bowl and combine the goat meat along with curry powder, sliced onions and minced garlic.
  2. Add the scotch bonnet peppers and sprinkle some salt and pepper in it.
  3. Mix well and place it in the refrigerator for a minimum of 5-6 hours, or preferably overnight.

Curry Preparation –

  1. Once the meat has marinated sufficiently, take it out from the refrigerator and remove the onions and bonnet peppers from it and keep them aside.
  2. Place a large saucepan over high heat and pour some oil in it. Once the oil is sufficiently hot, put the marinated meat and let it cook till it turns brown, keep stirring occasionally.
  3. As the meat turns brown, add some thyme and pour in the hot water. Cook it covered over medium to low heat for around an hour or so.
  4. Meanwhile, chop a single medium sized onion and add it to the cooking meat along with the bonnet peppers and sliced onions (from the marinade).
  5. Pour in some more water and let it boil. Once the meat curry starts to boil, add the cut potatoes along with the ketchup and let it cook over reduced heat for 30-40 minutes till the meat is thoroughly cooked.
  6. Once done, remove the bonnet peppers and serve hot.

Note –

  • The level of spices can be adjusted as per the taste.
  • More curry powder can be added, if needed.
  • This dish goes well with white rice.

  1. Put the goat in a bowl and add 2 tbsp of the curry powder, the salt, black pepper, ginger, pimento and turmeric. Cover and marinate in the fridge for up to 8 hours to get the maximum flavour. Alternatively, if you have limited time, a few hours is fine.]
  2. Heat the oil in a large pot over a medium heat and add 1 tsp of the curry powder with the onions and garlic. Cook for 2–3 minutes until dark brown. We call this burning the curry, aka BUN UP di ting! Then add a likkle of the coconut milk to create a thick and tasty paste.
  3. Add the goat to the pot and sauté until brown all over. Add half the water and the remaining coconut milk, cover and cook over a medium heat for up to 2 hours or until tender, stirring occasionally and adding 2 tbsp more curry powder halfway through. Add the remaining curry powder, to taste, and add more water during cooking if necessary.
  4. Add the spring onions, thyme, potatoes and scotch bonnet and cook for a further 15 minutes. Remove the scotch bonnet (or leave it in longer for a spicier taste), then cover the pot and cook for 30 minutes more until the meat is very tender; it should be falling o the bone if you have used bone-in goat.

Ever since my Ultimate Curry Chicken recipe I’ve decided to attach the word “Ultimate” to any dish I make for sharing with you all, that goes beyond my expectations. I must say that I’ve never been a fan of curry goat and I’m sure I can count the number of times I’ve had it on my fingers. But I’m so glad that I tried this recipe a couple nights ago, so I now have a new appreciation for it. For the great cook that my mom is and I guess I can add my sister, aunts and grandmother to the list… I think I’ve trumped them all with this recipe. Just don’t tell them I said that.. that will lead to “confusion”.

For those of you who showed interest in the recipe when I mentioned I was cooking it the other night on the Face Book Fan page, I do apologize for the delay in actually posting it here. Lately I’ve been swamped work with the new website I launched as well as my other web properties, so finding time to blog about cooking is not as easy as before.

You’ll Need

2 lbs goat cut into 1-2 inch pieces
3/4 teaspoon salt
dash black pepper
1 medium onion sliced
3 cloves garlic crushed or sliced thin
3 sprigs thyme
1 tomato sliced
1/2 scotch bonnet pepper (any hot pepper you like)
2 scallions
1/2 teaspoon curry powder for seasoning the meat
1 1/2 tablespoon curry powder for cooking
1/4 teaspoon geera powder (cumin)
1/4 teaspoon amchar masala (optional but goes well with this dish)
1 leaf Spanish thyme crushed (optional)
4 leaves shado beni (bhandhanya)
1/2 teaspoon ketchup
3 tablespoon oil (something that can withstand high heat)
3 1/4 cups water

* If you don’t have access to the shado beni you can use 1 table spoon of green seasoning or 3 tablespoons chopped cilantro.

* I used boned goat meat, but feel free to use boneless if you want. If using boned, remember to get the butcher to cut it into pieces for you as the bones are VERY tough and will do damage to your knives.

* If you can’t get goat meat, I’m sure you can use lamb with great results.

Wash and drain the meat, then season with everything listed above except the water, oil, onion, garlic, pepper and 1 1/2 tablespoons of curry powder. BTW if you’re wondering what curry powder I use, it’s the Raja Jahan Special Madras curry. Made by Turban Brand Products of Trinidad and Tobago, it’s my absolute favourite. Mix well, cover and put in the fridge to marinate for at least 2 hrs. Try to seal tight as the smell can easily overwhelm the inside of your fridge. Remember to take it out of the fridge about 10 minutes before cooking so it gets back to room temperature.

Here’s a pic of the geera and amchar masalaI used (my 2 secret ingredients) :

Lets get to cooking now. In a heavy pot put the oil to heat on medium/high, then add the onion and garlic and allow to cook for a few minutes (until they go soft and the garlic releases it’s flavours). Now add the hot pepper and curry powder so it cooks with the onion and garlic. Give this a minute or 2, until it starts to stick or go really thick. Now add a 1/4 cup of water and allow this to cook on medium heat for about 5 minutes. Keep stirring.

As the water dries off, you’ll notice that the curry will take on a sort of grainy texture and the oil will start being visible again at the bottom of the pot. The colour of the curry will also go darker.. this is an indication that it’s time to add the seasoned meat to the pot.

Turn up the heat and start adding the pieces of seasoned goat a few pieces at a time and stir between each batch you add. This will allow each piece to get coasted with the curry sauce we just created. After you’ve added all the meat, there are 3 steps.

1. Cover the pot and bring to a gentle simmer (it will release it’s own juices).

2. Add the 3 cups of water left from the ingredient list to the bowl that had the seasoned pieces of meat. This will allow the water to pick up any of the seasonings that may be left behind. Set that aside for later.

3. Stir every 5 minutes or so.

Allow this to cook for about 25 minutes on a gentle simmer, then remove the lid and turn up the heat. We now need to burn off all those natural juices that were released as it simmered. You’ll know when it’s all gone when you stir the pot and can see the bottom of it without any liquid. Now add the 3 cups of water we had transferred to the bowl we seasoned the meat in. Bring that to a boil, then turn down the heat to low and let it do it’s thing. Remember to keep it covered and stir every 15 minutes or so. We’re basically braising the meat so it’s nice and tender with a rich thick gravy. This can take up to 1 1/2 – 2 hours depending on how soft you like your meat and how old the goat was before it was butchered. Older goats will take longer to cook.

TIP: Feel free to use a pressure cooker for the step (when we added the 3 cups of water) to cut back drastically on the cooking time. I’ve also seen my aunt do this step in the oven as well. She puts it in a baking dish covered with tin foil and set at about 375 and it cooks away slowly in there. Since I’ve never used a pressure cooker, I’m afraid I can’t say how long it will take using that cooking option.

After 1 1/2 hrs, it’s time to test to see if it’s as tender as you like. Simply take a piece out and allow to cool on a side plate, then press with a fork or bite off a piece to see how tender it is. If you’re happy with it’s texture, it’s time to reduce the gravy to a thickness you like. Usually the gravy will be perfect, but if you find that it’s a bit runny, simply raise the heat and burn off. Pay close attention so you don’t burn it in the final stages of cooking.

So what do you pair this with? This is a classic dish to eat with rice (most people like white rice, but I’m a HUGE fan of brown rice), ground provisions, roti (any type), at Jamaican restaurants you’ll get rice and peas, great for sucking up the gravy with pita bread and if all fails… level it down on it’s own 🙂

Leave me your comments or different versions of this recipe in the box provided below. It’s really appreciated. BTW, this will easily serve 4-5 people.

Happy cooking


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  1. Prepare the Jamaican curry powder: In a skillet, toast the spices over low heat, gently shaking the pan, until fragrant, about 2 minutes. Let cool. Transfer to a spice grinder, blender or mini food processor and pulse until the mixture forms a fine powder.
  2. Prepare the goat: Set the meat in a large bowl. Put on a pair of disposable latex or vinyl gloves. (Scotch bonnet chile can be very hot to the touch.) Add the oil, onion, garlic, chile, thyme sprigs, seasoned salt, black pepper and half the prepared Jamaican curry powder (or 4 tablespoons store-bought) to the bowl and massage the marinade into the meat. (Save remaining spice mix for another use.)
  3. Transfer the meat to an airtight container and refrigerate at least 12 hours and up to 3 days.
  4. Place the meat in a large pot or Dutch oven. Add the potatoes and 2 cups water. Cook over medium-high heat until the mixture comes to a boil.
  5. Reduce the heat to low, cover and simmer, stirring every 20 minutes, until the potatoes break down, the sauce has thickened and the meat is tender and cooked through, about 1 1/2 to 2 hours. The curried goat will look like a thick stew. Add more seasoned salt, if needed. Serve with the rice.

Like this recipe?


6 people

Ready in

2 hrs rest +

3 hrs cooking






Meat eaters

  • 1kg goat meat, washed and cubed
  • 2½ tbsp Tropical Sun Curry Goat Seasoning
  • ½ tsp Tropical Sun Ground Black Pepper
  • 1 sprig fresh thyme
  • 1 tsp salt
  • 2 tsp of Tropical Sun Minced Garlic Paste
  • 1 medium onion, finely chopped
  • 2 spring onions, chopped
  • 1 scotch bonnet pepper, finely chopped
  • 2 carrots, chopped
  • 2 sticks celery, chopped
  • 150ml Tropical Sun Rapeseed Oil
  • 1ltr water, boiling
  • 1 tsp Tropical Sun Lamb Stock


  1. In a large mixing bowl, season the goat meat with the curry goat seasoning, black pepper, thyme, salt and garlic paste
  2. Mix in the onion, spring onions, scotch bonnet pepper, carrots and celery and mix thoroughly before leaving the mixture to marinate in the fridge for a minimum of 2 hours, or ideally overnight
  3. Split the mixture into 3 separate batches to be cooked one after another. For each batch, put one third of the rapeseed oil into a heavy-based pot (e.g. a Dutch pot) on high heat. Remove the meat from the marinade and brown. Do not throw out the marinade as it is added back in at the later stages
  4. Add in lamb stock powder and cover the meat with the boiling water, simmering for 2 hours, or until the meat is tender (you should be able to cut it with a spoon)
  5. Add the marinade mixture back in and simmer for a further 30 minutes
  6. The dish should have a stew-like consistency. Add more water if required
  7. Serve and enjoy!

Serve With

  • Tropical Sun Scotch Bonnet Pepper Sauce
  • Rice & Peas
  • Pumpkin Fritters

While we use the same ingredients and for the most part cook similar dishes, you’ll find that as you travel across the West Indies the technique we employ on each island differs. That is exactly the case with one of the most famous dishes coming out of the Caribbean, Curry Goat. A curry goat from Trinidad and Tobago will most certainly be different than one from Grenada and just as unique as one done in a Guyanese or Haitian home. I’ve shared several methods of cooking curry goat so far, but it seems we’ve not had a go at a Jamaican version, until now.

You’ll Need…

2 1/2 lbs goat
3/4 teaspoon salt
2 small onions (or 1 large)
1/2 scotch bonnet pepper
1 1/2 – 2 tablespoon curry powder
2 tablespoon veg oil
5 sprigs thyme
2 scallions (chopped)
1 bay leaf (optional)
8 allspice berries (aka pimento berries)
3 cups water
3 medium potatoes

IMPORTANT! If doing this recipe gluten free, kindly go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder you use as it may contain flour as a filler. Wash your hands with soap and water immediately after handling such hot peppers.

I’d recommend using goat meat with bones as you’ll get much more flavor (and cheaper) than with boneless goat. Have your butcher cut the pieces for you as you’ll need a saw to cut through the bones. Wash the meat with water and the juice of a lime or lemon (not mentioned in the ingredient list), drain and get ready to season.

With the goat meat (washed) in a large bowl, go in with the salt, onion, scotch bonnet (I used a habanero..any hot pepper will work) and the curry powder. Give it a good stir (feel free to add a bit of olive oil to the marinade if you wish) and set it in the fridge to marinate overnight or at least 2 hours.

Heat the oil in a wide/heavy pan (one with a lid) on medium heat and add the pieces of marinated goat. Stir well and try to sear the pieces, while infusing that lovely curry base. Don’t cover the pot at this point. After about 5 minutes, it’s time to add the all the other ingredients except the water. Give everything a good mix in the pot Add the water to the bowl you seasoned the goat in and mix it around to pick up any remaining marinade.

Pour in the water, raise the heat to high, then as it comes to a boil reduce to a gentle simmer and cover the pot. Allow this to cook slowly for 1 1/2 hrs. The goal is to get it tender.

If you find that you’re running out of liquid in the pot you can always add a cup or two of hot water. It’s now time to add the potato (1/4) and tuck in under the liquid. Give another 30 minutes or so to fully cook.

By now you should have tender goat, thick gravy and soft pieces of potato. Taste for salt and adjust to your liking. I try not to play around much with the pot after adding the potatoes as I like them maintaining their shape and texture. BUT.. should you want to thicken your gravy even more, you can crush a couple pieces with the back of your spoon. Depending on how old the goat was (when it was butchered) the 2 hours of cooking time will be enough to have the meat falling off the bones (but that’s not always the case). The potato not only adds a lovely texture and taste to this curry goat, but it’s a great way to stretch 2 1/2 lbs of meat. As you turn off the stove you can top with some chopped parsley or cilantro as I did. Keep in mind that as it cools the gravy will thicken up a bit.

Feel free to add garlic, a stick of cinnamon and/or a bay leaf while cooking for even more unique flavor. If you’re familiar with how curry goat is cooked on the islands, you’ll identify the slight differences of this Jamaican curry goat recipe. Feel free to use lamb/ mutton instead of the goat for similar results.

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