Jamaican Curry Goat Recipe - by RoxyChowDown.com

Jamaican Curry Goat

Celebration Time!

Curry goat is an all-time favourite Jamaican food. It’s popular on restaurant lunch menus, Sunday dinner tables and most of all – at special events. Curry goat tends to always make the menu whether Jamaicans are celebrating a wedding, birthday, Christmas, or most of all an exciting family get-together. 

One should visit rural Jamaica to experience curry goat prepared in the most authentic way. There, the cooking process is typically from farm to plate and begins with the butchering of a fat and healthy goat. The goat would then be stewed to perfection (often on a wood-fire) and served to eagerly waiting guests – ‘Pluto Shervington’ style! In Jamaica, whenever a goat is butchered, the whole goat is used to prepare the meal. So celebrations would kick off with a cup of hot and peppery goat head and belly soup (mannish water), then close with a plate of rich, spicy curry goat stew often served with a side of white rice. To this day, whenever there’s an event that caters to Jamaicans, the host knows it’s best to have a big pot of curry goat ready to keep every one happy. 

Which Makes the Best Curry Goat – Local or Imported Goat Meat?

No matter where you are in the world, farm fresh is always best. That’s why local meat and produce are sold at a premium anywhere you are in the world. The quality of fresh local produce is usually high, and those who love it, and can afford it will buy it.

Despite locally (Jamaican) sourced goat ’stew’ meat being significantly more expensive than its imported counterpart, many Jamaicans prefer it. In fact, I know many Jamaicans who have such a strong preference for local goat that no other option exists when cooking curry goat. Jamaican curry goat is most lauded for its rich pungent flavour that tantalizes the nostrils and makes the mouth-water. Local goat is also meatier which some people find appetizing and satisfying.  

However, imported goat meat makes delicious curry goat too. Compared to local goat meat, it’s more tender, more affordable and more available, especially when you’re outside Jamaica. 

When it comes to choosing local versus imported goat meat for your curry goat, it all boils down to personal preference. If you want a rich authentic Jamaican taste and can find local goat, choose local. If you love bony meat and prefer a more delicate taste, choose imported goat meat. Either way, you can’t go wrong with my flavourful curry goat recipe. 

Curry Goat Cooking Tips

For me, great-tasting curry goat is achieved through the right combination of herbs and spices. Here are my three tips when cooking Jamaican curry goat:

  • It’s best to marinate your seasoned goat meat up to eight hours in the refrigerator.  
  • Curry goat can take up to 3 hours to cook. To reduce cooking time, half cook the goat meat in a pressure cooker. 
  • ‘Burn the curry’ by sautéing about a tablespoon of curry powder before cooking your goat. This process releases more of the curry flavour and colour.

If you’d love to see a step-by-step video on how to cook juicy, tender, well-seasoned Jamaican Curry Goat, you’re at the right place! I’ve gone ahead and added a detailed video for you below. Please give my recipe a try and let me know how it works for you by coming back to leave a Rating & Review. Thanks in advance!

Enjoy your curry goat with white rice, rice and peas or ground provision. Complete this meal with my refreshing Pineapple Ginger drink.

Curry Goat

Jamaican Curry Goat Recipe

Enjoy this flavourful and authentic Jamaican Curry Goat recipe that goes perfectly well with rice or roti and hits the spot, every time!
5 from 3 votes
Prep Time 10 mins
Cook Time 3 hrs
Marinating Time 8 hrs
Course Dinner, Main Course, Main Dish
Cuisine Caribbean, Jamaican

Ingredients
  

  • 2 kg goat stew meat (bone-in) cut into 2-inch pieces
  • 3 tbsp curry powder
  • 1 tsp cumin powder
  • 1 tsp fennel seeds optional
  • 1 ½ tbsp salt levelled or to taste
  • ½ tsp black pepper
  • 1 tsp allspice powder
  • 1 tbsp onion powder unsalted
  • 1 tbsp garlic powder unsalted
  • 1 tbsp ginger powder
  • ½ tbsp soya sauce msg-free
  • 1 inch-thick ginger root or 1 teaspoon ginger powder
  • ½ medium scotch bonnet pepper de-seeded
  • 1 small tomato diced
  • 1 large onion chopped
  • 6 cloves garlic crushed and chopped
  • ½ large bell pepper diced
  • 1 bunch thyme
  • 2 stalks scallion chopped
  • 6-8 pimento seeds
  • 1 medium irish potato diced
  • ½ cube chicken bouillon MSG free

Burning the curry

  • 1 tbsp cooking oil
  • 1 tbsp curry powder for burning
  • 1 tsp butter optional

Instructions
 

  • In a large bowl, rinse the goat stew in vinegar, lime or lemon juice then drain completely.
  • Season the goat stew with salt, black pepper, curry powder, cumin powder, allspice, fennel seed, piminto seed, onion powder, garlic powder and ginger powder, and soya sauce.
  • Prep (cut up)the fresh herbs and spices (onion, garlic, thyme, bell pepper, ginger root, scallion, scotch bonnet pepper, tomato) and separate the fresh seasoning into 2 equal parts.
  • Add half the portion of fresh seasoning to the goat stew and mix in well.
  • Set aside the second portion of fresh seasoning to use later in the cooking process.
  • Use a large utensil to thoroughly coat the goat stew meat with all the seasoning.
  • Cover and let the goat stew marinate in the refrigerator for 6 - 8 hours or move immediately to the next step.
  • Heat the cooking oil and butter on medium-low heat in a large skillet.
  • Immediately add 1 tablespoon of the curry powder and stir quickly and thoroughly for approximately 15 seconds.
  • Add the seasoned goat stew, stir for 30 seconds, cover the pot and let cook on medium heat for 3 minutes.
  • Next, add enough boiling water to cover the goat stew. Cover the pot and let cook on high heat for 2 ½ to 3 hours.
  • Remember to check and stir the pot every 10 minutes, ensuring the water doesn’t dry out too much.
  • Each time your water runs low, add more boiling water to completely cover the goat stew until the meat is cooked.
  • After approximately 2 ¾ hours, test a small piece of the goat stew to see if it has the desired texture.
  • When the goat meat is completely soft/cooked, add the chopped irish potatoes, the second portion of fresh seasoning and 2 cups water. Cover and cook on medium-high heat for a further 8 -10 minutes.
  • Taste the gravy. If it needs more flavour or salt, add the half cube of chicken bouillon.
  • Reduce heat to medium, stir the pot, then cover it. Cook the curry goat for another 5 minutes. leave it uncovered to allow the gravy to thicken (approximately 5 minutes).
  • After 5 minutes, stir the pot and check the consistency of the gravy. If the gravy is too thin, uncover the pot and allow it to thicken.
  • When the gravy has the desired consistency, turn the burner off, re-cover the pot, and allow the curry goat to soak up all the delicious flavours from the gravy! (3 minutes)
  • Serve hot with rice, roti or boiled ground provisions, then bless up and enjoy it!
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    9 thoughts on “Jamaican Curry Goat Recipe”

    1. 5 stars
      Came across this recipe last night, made it today for dinner. Mmmmm! so good I will be making it
      again. Next, I am going to try the Oxtail. Can’t wait 😋😋😋

      1. Hi Lorna, thanks so much for your feedback. I’m so happy that you enjoyed the recipe and gave it a 5-star rating woo-hoo!!! 🎉😘. Can’t wait for you to try the Oxtail and give your feedback. Bless Up

      1. Roxy Chow Down

        Thanks Sheenz! Curry is one of my all-time favourite foods so I go hard with each recipe and always try to improve them. Really appreciate the 5-star rating. xoxo

    2. Just want to confirm step #9…cook on High heat?
      I will be marinating the goat tomorrow evening and plan to cook this great looking recipe the next day for lunch.

      1. Hi Kirsty, I’m excited for you to cook this dish! Yes, the curry goat should cook on high heat for 2 1/2 to 3 hrs. But make sure to stir the pot often to prevent the meat from sticking. Another important thing is to ensure the water doesn’t run low. Top up the water to cover the meat each time it runs low until the meat gets tender. (Check out my video on YouTube to see how I do it!) Hope this helps & Happy Cooking!! Enjoy it.

    3. Thank you for your recipe. I just watched your youtube directions, and there was a tomato you don’t mention here. Do I put it with the goat in the beginning or add it with the the second portion of chopped seasoning?
      Also please tell me when do I add fennel seeds and pimento seeds?
      Where I live it is hard to find Jamaican curry powder. Do you recommend I order some online (what kind do you like), or try to make some myself (recipe please!).
      I can’t wait to make this. It looks wonderful.

      1. Hi Judi,

        Thanks for reaching out. The tomatoes are to be included with the fresh seasoning at the beginning and at the end.
        The fennel and pimento seeds are included only at the beginning with the dry seasonings. As for the curry powder, here is a link ( https://amzn.to/2UD0krl ) to one of my favourite that you can get on amazon. (This is an affiliate link and I get a commission when you purchase at no extra cost to you).
        I really hope this helped and you enjoy your curry goat to the max. Remember to come back and let me know how it goes.
        Bless up!

    4. 5 stars
      I made this recipe this evening for my brother’s birthday and it was amazing! Curry goat is one of my favourite things to eat but I was nervous to make it badly myself. I had looked up quite a few recipes and this one was the best, so good to split the fresh ingredients to lift it towards the end. I doubled the recipe as I used 4kg of meat and made my own spice blend which was good but forgot to add the fennel seeds, also added some tomato puree and left out the potato, as I served it with rice and peas and some okra. Thank you for the recipe it was great, watched your video too which was helpful!

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