Jamaican curry goat is a richly seasoned stew with tender goat, potatoes, thyme, and a fragrant curry gravy. It is a classic centerpiece for a family meal, especially alongside rice and peas.
Marinating the goat with curry, aromatics, and Scotch bonnet builds flavor before the long simmer. Browning the meat and blooming the curry powder make the finished sauce deep and savory.
Goat needs time to become tender, so keep the heat low and check the pot occasionally. Add hot stock if the gravy reduces before the meat is soft.
Serving Suggestions
Serve with rice and peas, steamed cabbage, fried plantain, and lime. Remove the Scotch bonnet before serving for gentle warmth, or mash a little into the gravy for more heat.
Recipe Notes
Curry goat tastes better the next day and keeps refrigerated for 4 days. The stew also freezes well; thaw overnight and reheat gently.
Jamaican Curry Goat
Equipment
- Large Dutch oven
- Wooden spoon
- Chef’s knife
- Large bowl
Ingredients
Curry Goat
- 2 lb goat meat bone-in pieces
- 1/4 cup Jamaican curry powder divided
- 1 large yellow onion chopped
- 6 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp neutral oil
- 1 Scotch bonnet pepper left whole for mild heat
- 4 cups chicken stock or water
- 2 medium russet potatoes cut into chunks
- 2 fresh thyme sprigs
- 1 tsp ground allspice
- 1 tsp kosher salt plus more to taste
To Serve
- 4 cups cooked rice and peas warm
- 1/4 cup scallions sliced
Instructions
Season and Brown:
- Toss the goat with half of the curry powder, allspice, garlic, ginger, and salt. Marinate for at least 30 minutes.
- Heat the oil in a Dutch oven. Brown the goat in batches, then transfer it to a plate.
- Add the onion and remaining curry powder to the pot and cook for 3 minutes until fragrant.
Simmer:
- Return the goat to the pot. Add stock, Scotch bonnet, and thyme and bring to a gentle simmer.
- Cover partially and cook for 1 1/2 to 2 hours until the goat is tender. Add the potatoes during the final 30 minutes.
- Remove the thyme and pepper, taste, and adjust the seasoning.
Serve:
- Spoon the curry goat over rice and peas and finish with sliced scallions.
Notes
- Marinating overnight gives the curry deeper flavor.
- Keep the Scotch bonnet whole for aroma without overwhelming heat.
- Add hot stock if the gravy gets too thick during the long simmer.