Dinner

Jamaican Curry Goat Recipe

Name: Jamaican Curry Goat Recipe
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Cuisine: Caribbean
Ingredients: 4 lbs chopped goat meat; 6 tablespoons Jamaican curry powder, divided; 1 tablespoon Madras curry powder; 2 teaspoons ground roasted geera (or ground cumin); 2 teaspoons ground Jamaican allspice; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons Worcestershire sauce; 5 tablespoons vegetable oil, plus more as needed; 1 medium white onion, chopped; 6 scallions (green onions), chopped; 6 cloves garlic, pressed or finely minced; 1 teaspoon ginger paste or freshly grated ginger; 8 sprigs fresh thyme; 1 tablespoon tomato paste; 5 cups chicken stock or broth; 1 Scotch bonnet pepper, left whole (do not cut); 2 medium russet potatoes, peeled and cut into quarters

ByMaya Arden January 29, 2026January 29, 2026

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Introduction

Jamaican Curry Goat is a rich, flavorful stew that brings the warmth and spices of the Caribbean right to your table. Tender goat meat is marinated and slow-cooked with a blend of bold spices, creating a hearty dish perfect for special occasions or cozy dinners.

The image shows a white speckled bowl with two main layers: on one side is a mound of rice mixed with red kidney beans, light pink and red in color with some green herbs sprinkled on top, shaped into a round dome; beside it is a thick brown stew made of meat pieces and chunks of yellow potatoes covered in rich sauce, garnished with a few green herbs. There is a gold fork and knife placed on the bowl’s right edge. Above this bowl, there is another similar bowl filled with more of the brown stew with potatoes. The bowls rest on a cloth napkin over a white marbled surface with scattered fresh herbs and two small orange peppers nearby. A brown glass bottle with a red and white label is on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lbs chopped goat meat
6 tablespoons Jamaican curry powder, divided

1 tablespoon Madras curry powder
2 teaspoons ground roasted geera (or ground cumin)

2 teaspoons ground Jamaican allspice
Kosher salt & freshly ground black pepper, to taste

2 tablespoons worcestershire sauce
5 tablespoons vegetable oil, plus more as needed
1 medium white onion, chopped

6 scallions (green onions), chopped
6 cloves garlic, pressed or finely minced
1 teaspoon ginger paste or freshly grated ginger

8 sprigs fresh thyme
1 tablespoon tomato paste
5 cups chicken stock or broth

1 Scotch Bonnet pepper, left whole (do not cut)
2 medium russet potatoes, peeled and quartered

Instructions

Step 1: Place the goat meat in a large bowl and cover with cool water. Optionally, soak the meat with a little vinegar and lemon or lime wedges to cleanse it. Drain, rinse well, and pat dry with paper towels.

Step 2: Season the goat meat with 4 tablespoons Jamaican curry powder, Madras curry powder, roasted geera, allspice, salt, pepper, and worcestershire sauce. Massage the spices thoroughly into the meat.
Step 3: Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to marinate.
Step 4: Heat the oil in a large heavy-bottomed pot over medium-high heat. When shimmering, add the remaining 2 tablespoons of Jamaican curry powder and stir into the oil. Cook until fragrant and deep golden brown, about 30 seconds.

Step 5: In batches, brown the goat meat on each side for about 2 minutes without overcrowding. Add more oil between batches if needed. Set the browned meat aside.
Step 6: Add onion, scallions, garlic, ginger, thyme, and tomato paste to the pot. Sauté for 3–4 minutes until tender and fragrant, scraping up browned bits.
Step 7: Return browned goat meat and juices to the pot. Pour in chicken stock until meat is almost submerged. Add the whole Scotch Bonnet pepper and stir to combine.

Step 8: Reduce heat to low, cover, and simmer for 2 to 2½ hours, stirring every 30 minutes, until the meat is tender and falling apart.
Step 9: Add potatoes to the pot, nestling them into the stew. Cook for about 20 minutes until potatoes are tender and the sauce has thickened.
Step 10: Remove Scotch Bonnet pepper and thyme sprigs. Taste and adjust seasoning. Serve hot with traditional sides like rice and peas or fried plantains.

Tips & Variations

For extra tender meat, marinate the goat overnight.
If you prefer less heat, leave the Scotch Bonnet whole and remove before serving without splitting it open.
Substitute lamb for goat if desired, adjusting cooking time as needed.

Add vegetables like carrots or bell peppers for a twist.

Storage

Store leftover curry goat in an airtight container in the refrigerator for up to 3 days. The flavors deepen when reheated gently on the stove or in the microwave. You can also freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A large white pot filled with a rich, dark brown stew made of chunky pieces of tender meat and golden-yellow potato chunks. The stew has a thick, textured sauce coating each piece, with some visible herbs like thyme scattered on top. The pot shows some sauces stains around the sides, adding to the rustic look, and a black spoon rests inside. Below the pot on a white marbled surface, there are a few small red and yellow peppers along with sprigs of fresh herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat instead of goat?

Yes, lamb or beef can be used as alternatives. Keep in mind cooking times may vary—goat tends to become tender with longer, slow cooking.

How spicy is this dish, and can I adjust the heat?

The Scotch Bonnet pepper adds significant heat but is left whole to infuse flavor without making the stew overly spicy. For less heat, keep the pepper whole and remove it before serving, or omit it altogether.