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Jamaican Curry Goat Recipe Easy Tender Spiced Meat for Dinner

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A flavorful Jamaican curry goat recipe featuring tender, slow-simmered meat infused with authentic island spices. Perfect for a comforting dinner with bold, warm flavors.

Ingredients

Scale
  • 3 pounds bone-in goat meat, cut into chunks
  • 2 tablespoons Jamaican curry powder
  • 1 tablespoon Jamaican curry powder (for toasting)
  • 3–4 garlic cloves, minced
  • 3–4 fresh thyme sprigs
  • 1 large onion, chopped
  • 1 Scotch bonnet pepper, finely chopped (use gloves)
  • 1 tablespoon grated ginger
  • 3–4 green onions (scallions), sliced
  • 1/4 cup vegetable oil or coconut oil (60 ml)
  • Salt, to taste
  • Black pepper, to taste
  • 2 cups water or beef broth (475 ml)
  • 2 medium potatoes, peeled and cubed (optional)

Instructions

  1. Rinse the goat meat under cold water and pat dry with paper towels. Place it in a large mixing bowl.
  2. Add 2 tablespoons of Jamaican curry powder, minced garlic, grated ginger, chopped Scotch bonnet pepper, fresh thyme sprigs, chopped onions, and sliced green onions to the meat. Season with salt and pepper. Mix well to coat every piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Heat 1/4 cup (60 ml) of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove the meat from the marinade, shaking off excess spices, and brown in batches for 5-7 minutes per batch.
  4. After browning the meat, set it aside. In the same pot, add the remaining chopped onions, garlic, and green onions. Cook for 3-4 minutes until soft and fragrant.
  5. Sprinkle 1 tablespoon of curry powder into the pot and stir constantly for about 1 minute to toast the spices.
  6. Return the browned meat to the pot. Pour in about 2 cups (475 ml) of water or beef broth, just enough to cover most of the meat. Add additional thyme sprigs. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2.5 hours. Check occasionally and add more water if needed.
  7. About 30 minutes before the curry finishes cooking, add the peeled and cubed potatoes (optional).
  8. Taste and adjust salt, pepper, or heat levels. Remove thyme sprigs before serving.
  9. Let the curry rest covered off the heat for 10 minutes before serving to deepen flavors.

Notes

Marinate the goat meat overnight for best flavor. Brown the meat in batches to avoid steaming. Use gloves when handling Scotch bonnet peppers to avoid irritation. Stir occasionally during simmering to prevent sticking. Adding potatoes thickens the sauce and adds heartiness. Letting the curry rest off heat before serving enhances flavor. Substitute lamb or beef if goat is unavailable, adjusting cooking times accordingly.

Nutrition

Keywords: Jamaican curry goat, curry goat recipe, slow cooked goat, spicy goat curry, Caribbean curry, tender goat meat, Scotch bonnet pepper, island flavors

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