Jamaican Goat Curry
by Sommer Collier — last updated on Jul 10, 2025 
This hearty, savory Jamaican goat curry recipe includes lots of bold, delicious spices. Enjoy this curried goat with rice and peas for a complete and satisfying meal!
Why We Love Jamaican Goat Curry
I always love to try goat whenever it is offered at restaurants. This tender, savory meat isn’t used here in the states as much as it is in other countries, and honestly, it’s a darn shame. Not only is goat absolutely delicious, but it is also a great source of protein for making any number of recipes!
One of my favorite dishes that features goat is a spice-full and hearty curry… The slow cooking process is excellent for tenderizing the meat to perfection. Plus, the bounty of seasonings and veggies often included in curries makes each serving feel like an entire meal in one happy bowl.
This Jamaican Goat Curry recipe is ultra-rich and robust, and is sure to be a comforting delight at your dinner table. It’s a restaurant-quality dish that is actually quite easy to make at home with just a few specialty ingredients.
Whether you are wanting to replicate a classic family favorite or try something new, you are going to love our Caribbean-style curried goat!
Our low and slow classic goat curry recipe is perfect to prepare on a relaxing weekend when you’ve got a few hours to spare. And once you get everything going, it really is pretty hands-off… Just cover and simmer, and stir occasionally.
The intense, wonderfully meaty flavor is perfect to serve by itself. Or enjoy with rice and/or peas and plantains for a truly filling and comforting meal.
Bonus: Jamaican Goat Curry tastes even better the next day, and is a fantastic make-ahead meal. After cooking a large batch on a Saturday or Sunday you’ll be able to enjoy leftovers as quick lunches or dinners during the week.
Ingredients You Need
- Oil – for sautéing
- Goat meat – cut into large chunks
- Curry powder – for earthy and savory flavor
- Ground coriander – aka cilantro seeds
- Smoked paprika – adds smoky, deep flavor
- Onion – peeled and chopped
- Garlic – minced
- Ginger – freshly grated
- Fresh thyme – or dried if fresh is not available
- Habanero peppers – seeded and chopped
- Canned diced tomatoes – for a more hearty texture and tangy flavor
- Whole cloves – or 4-5 star anise
- Bay leaves – a classic seasoning to bring the flavors together
- Chicken bouillon – for a bit of saltiness and rich taste
- Water – room temp
- Potatoes – either yellow gold or russet, peeled and chopped
- Canned unsweetened coconut milk – adds the creamy, rich curry base
- Fresh lime juice – to finish the dish with a pop of freshness and acidity
How to Make Jamaican Goat Curry
- Grab a big Dutch oven and set it over medium heat. Pour in the oil and let it get nice and hot. Toss in the goat meat along with the curry powder, coriander, and smoked paprika. Stir it all up, making sure every piece of meat is coated in those warm, fragrant spices. Let it brown on all sides—it’s all about building flavor!
- Next up, throw in the chopped onion, garlic, ginger, thyme, and fiery habanero. Give it a good stir and let everything sizzle together for about 5 minutes until the onions soften and smell amazing.
- Now, it’s time to make things saucy! Pour in the diced tomatoes, cloves (or star anise), bay leaves, and bouillon. Add water and give it a hearty stir. Cover that all up and let the magic happen—simmer until the goat meat is melt-in-your-mouth tender.
- When the meat is just about perfect, stir in the potatoes and creamy coconut milk. If the sauce is looking too thick, add an extra cup or two of water. Cover and let it all cook for a little more until the potatoes are fork-tender.
- To finish, squeeze in some fresh lime juice, and extra salt or pepper if needed. Serve this rich, aromatic curry warm with a side of fluffy rice, and enjoy every delicious bite!
Get the Complete (Printable) Jamaican Goat Curry Recipe Below. Enjoy!
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Serving Suggestions
Classic sides to enjoy with Jamaican Goat Curry are fluffy basmati rice, coconut rice or classic tender peas and rice.
You should also definitely try our recipe for Perfect Baked Plantains, which is an authentic and delicious Caribbean side dish!
Let leftovers cool to room temperature, and store the Jamaican Goat Curry separately from rice and peas or other sides. Keep in an airtight container in the fridge for up to 2-3 days.
For longer storage, it is recommended that you freeze the curry. Transfer cooled leftovers to a sealed container, and keep them in the freezer for up to 3 months.
Recipe Variations
- Protein swap – Swap goat meat for lamb, beef, or even chicken.
- Cream – Stir in an some heavy cream or Greek yogurt at the end for a silkier, creamy texture.
- Spiciness – Love extra heat? Add a dash of cayenne pepper, and if you want to make it less spicy, replace the habanero with a bell pepper.
- Sweet potatoes – Instead of regular potatoes go for sweet potatoes for some added natural sweetness.
- Vegan – Replace goat with chickpeas, lentils, or jackfruit and use vegetable broth instead of chicken bouillon.
Frequently Asked Questions
Goat meat has a rich and slightly gamey flavor. It’s similar to lamb but leaner.
Yes! Sear the goat meat, onions and spices and then transfer everything to a slow cooker and cook on low for 6-8 hours until tender. Add the potatoes and coconut milk in the last hour of cooking.
If your curry is too thin, let it simmer uncovered for a while to reduce. You can also mash a few of the potatoes into the sauce to naturally thicken it.
Looking for More Delicious Curry Dishes? Be Sure To Also Try:
- Easy Madras Chicken Curry
- Slow Cooker Potato Curry
- Instant Pot Green Curry
- The Best Thai Panang Chicken Curry
- Khao Soi (Coconut Curry Soup)
- Roasted Indian Fish and Creamy Curried Cauliflower
- Simple Garam Masala Chickpea Curry – by Kate Scarlata’s Blog
Check the printable recipe card below for nutrition information including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.
Jamaican Goat Curry Recipe
Video
Ingredients
- 3 tablespoon oil
- 3 pounds goat meat cut into large chunks (usually contains bones)
- 4 tablespoons curry powder
- 1 tablespoon ground coriander
- 2 teaspoons smoked paprika
- 1 large onion peeled and chopped
- 4-6 cloves garlic minced
- 2 tablespoons fresh grated ginger
- 1 tablespoon fresh thyme leaves
- 1-2 habanero peppers seeded and chopped
- 15 ounce can diced tomatoes
- 8-10 whole cloves or 4-5 star anise
- 2 bay leaves
- 2 tablespoons chicken bouillon
- Water
- 2 pounds potatoes peeled and chopped
- 15 ounce can unsweetened coconut milk
- 1-2 tablespoons fresh lime juice
Instructions
- Set a large 7-8 quart dutch oven over medium heat. Add the oil. Once hot, add in the goat meat, curry powder, coriander, and paprika. Stir to coat the meat in the spices and brown on all sides.
- Next, add the chopped onion, garlic, ginger, thyme, and habanero. Stir and sauté for 5 minutes to soften the onions.
- Once the onions have cooked down, pour in the diced tomatoes, cloves, bay leaves, bouillon, and 6 cups of water. Stir well. Then cover and simmer for 1 ½ – 2 hours, until the goat meat is soft.
- When the meat is fork-tender, stir in the potatoes and coconut milk. If the gravy seems very thick, stir in an additional 1-2 cups water. Cover and simmer 20-30 minutes, until the potatoes are soft.
- Stir in 1 tablespoon lime juice. Taste, them season with more lime juice, salt and pepper if needed. Serve warm with rice.
any substitute for goat – hubby loves it but hard to find here?
Hi Nancy,
Beef short ribs are a good substitution. Let me know if you give it a try!
Absolutely no goat to buy in my area. Do you think either boston butt, pork shoulder, or chicken thighs or breasts would cook down to finish with similar texture? Also, is there a way to use a slow cooker for this? I’m eager to try this and hope to hear any ideas. Thank you for a great recipe.
Hi Karen,
Pork shoulder would be a great choice, or possibly lamb shank. Yes, you can use a slow cooker for this recipe. Just be sure to sauté the meat and aromatics on the stovetop before adding to the slow cooker. Then slow cook on low for 8-10 hours.
This recipe is so full of flavor! The first bite I took had me sold. That little bit of coriander ties it together so well.
This was such a fantastic meal!
A very unusual but amazing recipe that I think everyone needs to try!