Jamaican Goat Curry
Jamaican Goat Curry – A hearty, savory goat and potato curry recipe that includes lots of bold, delicious spices. Enjoy Jamaican-style curried goat with rice and peas for a complete and satisfying meal!
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!
Homemade Jamaican Goat Curry
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
Like any fabulous curry, this Jamaican Goat Curry recipe includes lots of fresh ingredients and spices for layers of deep, savory-spicy-sweet flavors.
To make the best curried goat at home 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
- 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
From start to finish this homemade goat curry recipe takes just under 3 hours to cook. Start it in the morning or afternoon when you’ve got some extra time, and then let it simmer to perfection while you go about your day. Just be sure to stir occasionally, and before you know it you’ll be enjoying delicious, melt-in-your-mouth curried goat with veggies!
Here are the simple steps to make the best Jamaican got curry from scratch:
First, set a large dutch oven over medium heat on the stovetop. Add the oil, and once hot, add in the goat meat, curry powder, coriander, and paprika. Stir to thoroughly 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 several minutes, until the onions are soft.
Once the onions have cooked down, pour in the diced canned tomatoes with their juices, cloves, bay leaves, bouillon, and 6 cups of water. Stir well. Then cover and simmer for about 1 ½ – 2 hours, until the goat meat is soft.
Get the Complete (Printable) Jamaican Goat Curry Recipe Below. Enjoy!
When the meat is fork-tender, stir in the peeled and chopped potatoes and coconut milk. If the gravy seems a bit too thick, feel free to stir in an additional 1-2 cups of water.
Cover the pot and simmer the curry for 20-30 minutes, until the potatoes are soft. Stir occasionally so that the potatoes don’t stick to the bottom.
When the Jamaican Goat Curry is finished cooking, stir in 1 tablespoon of lime juice. Taste, then season with more lime juice, salt, and pepper if needed.
Sprinkle with a bit of chopped coriander for an extra pop of fresh flavor.
What to Serve With Goat Curry
Classic sides to enjoy with Jamaican Goat Curry are fluffy white rice or classic tender peas and rice.
You should also definitely try our recipe for Perfect Baked Plantains as an authentic and delicious Caribbean side dish!
How to Store Leftovers
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.
Looking for More Delicious Curry Dishes?
- Easy Madras Chicken Curry
- Slow Cooker Potato 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
- 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
- 2 pounds potatoes peeled and chopped
- 15 ounce can unsweetened coconut milk
- 1-2 tablespoons fresh lime juice
- 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.
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