This Jamaican Curry Goat Recipe is rich, slow-cooked, and full of bold flavors. With tender goat meat, coconut milk, Scotch bonnet peppers, and fragrant Jamaican spices, this dish is a must-try!
Let’s be honest—goat isn’t exactly something I grew up eating. If you had asked me a few years ago if I wanted to try Jamaican curry goat, I probably would have hesitated. Not because I don’t love a good curry (because I do), but because goat meat just wasn’t on my radar.
Then came the moment.
I was at a backyard cookout, surrounded by the smell of grilled jerk chicken, rice and peas, and something incredibly fragrant simmering in a big pot. I watched as someone lifted the lid, and a wave of warm, spiced, coconut-infused aroma hit me like a truck. The host, noticing my obvious curiosity, handed me a plate.
One bite.
That was all it took.
The goat was fall-apart tender, drenched in a thick, spicy curry sauce that had just the right amount of Scotch bonnet heat. The flavors were deep, bold, and rich, layered with hints of thyme, garlic, and coconut. And just like that, I got it.
I needed to learn how to make it. And after several attempts (some good, some… let’s not talk about it), I finally nailed it. So, if you’ve never made Jamaican curry goat before, trust me—you’re in for something special.
Why You’ll Love This Jamaican Curry Goat Recipe?
- Unbelievable flavor. The slow-cooked goat absorbs every spice, making each bite an explosion of taste.
- Melt-in-your-mouth texture. Cooking it low and slow turns tough goat meat into something ridiculously tender.
- Perfect balance of spice and creaminess. The coconut milk mellows out the Scotch bonnet heat, giving you that perfect kick without being overwhelming.
- Even better the next day. Seriously, the leftovers might be even better than the first round.
Ingredient Notes:
A great Jamaican curry goat isn’t just about the spice—it’s about getting that perfect balance of heat, earthiness, and creaminess.
- Goat Meat – This is the star! Goat has a slightly gamey taste that soaks up spices beautifully. Can’t find it? Lamb or beef work great too.
- Jamaican Curry Powder – Not your average curry powder—this one’s got turmeric, cumin, coriander, and allspice, giving it a bold, slightly sweet, and earthy flavor.
- Allspice – Adds warmth and depth, essential for that authentic Jamaican flavor.
- Scotch Bonnet or Habanero Peppers – These bring the heat. They’re spicy but also a little fruity. You can tone it down by using just one or removing the seeds.
- Coconut Milk – The secret to that rich, creamy sauce that balances out the heat.
- Tomato Sauce or Crushed Tomatoes – A little acidity helps bring all the flavors together.
- Thyme – A must-have herb in Jamaican cooking—adds a fresh, slightly floral touch.
- Yukon Gold Potatoes – Because what’s a curry without something to soak up all that sauce?
How To Make Jamaican Curry Goat?
Yes, it takes time. But trust me, it’s worth every minute.
Step 1: Toast the Curry Powder in Oil
In a large pot, heat ¼ cup vegetable oil over medium-high heat. Stir in 2 tablespoons of curry powder and let it toast for about 30 seconds—this wakes up the spices and gives the dish its deep, rich color.
Step 2: Brown the Goat
Pat the goat meat dry (this helps it brown properly), then sear it in batches until golden. Don’t overcrowd the pot—you want a good crust on the meat, not a steamed mess. Set the browned meat aside.
Step 3: Cook the Aromatics
Add chopped onions and Scotch bonnet peppers to the same pot. Sauté until the onions start to brown, then stir in garlic and ginger. Cook for another minute, letting those flavors blend together.
Step 4: Add the Liquid & Simmer
Return the goat to the pot. Pour in coconut milk, tomatoes, and the remaining curry powder. Add 3 to 4 cups of water (depending on how much sauce you want). Stir in thyme, bring it to a simmer, and lower the heat.
Want To Save This Recipe?
Let it cook, uncovered, for at least 2 hours (or longer if your goat is older). The meat should be fall-apart tender by the end.
Step 5: Add the Potatoes
Once the goat is tender but still holding its shape, add the potatoes. Stir, cover, and let them cook for another 20-30 minutes, until soft.
Step 6: Skim the Fat & Serve
If there’s a layer of fat on top, skim it off with a spoon. Remove any bones before serving. Now, grab a plate and get ready to feast!
Storage Options:
I almost never have leftovers, but if you do:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheating: Warm gently on the stove, adding a splash of water if needed.
Variations and Substitutions:
Feeling adventurous? Here are some tweaks:
- No goat? No problem. Try lamb or beef instead.
- Less heat? Use one Scotch bonnet or swap it for a milder chili.
- Extra creamy? Add more coconut milk for a richer sauce.
- Veggie-packed? Throw in carrots, bell peppers, or even sweet potatoes.
What to Serve with Jamaican Curry Goat?
This dish is bold, so it needs sides that can hold their own:
- Rice & Peas – Classic. Coconut-infused rice with kidney beans.
- Fried Plantains – Sweet, caramelized, and totally addictive.
- Roti or Flatbread – Because scooping up the sauce is half the fun.
- Steamed Cabbage – Light and fresh, the perfect contrast to the richness.
Frequently Asked Questions:
Can I make this in a slow cooker?
Yep! Brown the meat first, then throw everything in a slow cooker on low for 6-8 hours.
What if I can’t find goat meat?
Lamb or beef work just as well. Same process, same delicious result.
How spicy is this curry?
It’s got a kick, thanks to the Scotch bonnet. If you’re spice-sensitive, start with one pepper or swap it for a milder chili.
Are You Ready to Try This?
If you’ve never had Jamaican curry goat, now’s the time. It’s bold, rich, spicy, and totally addictive.
So, are you making it? Have you tried goat before? Let me know—I’d love to hear how it turns out!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Jamaican Curry Goat Recipe
Ingredients
- ¼ cup vegetable oil
- 6 to 8 tablespoons Jamaican curry powder
- 1 tablespoon ground allspice
- 3 pounds goat stew meat substitute lamb or beef if necessary
- Salt to taste
- 2 medium onions chopped
- 1 to 2 Scotch bonnet or habanero peppers seeded and finely chopped
- 1 2-inch piece ginger, peeled and minced
- 1 head garlic peeled and chopped
- 1 to 2 15-ounce cans coconut milk
- 1 15-ounce can tomato sauce or crushed tomatoes
- 1 tablespoon dried thyme
- 3 to 4 cups water
- 5 Yukon gold potatoes peeled and cut into 1-inch chunks
Instructions
Prepare the Curry Powder
- If Jamaican curry powder is available, use it for an authentic flavor. Otherwise, mix a standard curry powder with allspice to replicate the Jamaican spice blend. You will need at least 6 tablespoons, or up to 8-9 tablespoons for a more robust flavor.
Season the Goat Meat
- Cut the goat meat into large chunks, approximately 2-3 inches in size. If the meat includes bones, retain them for added depth of flavor. Generously season the meat with salt and allow it to rest at room temperature for approximately 30 minutes.
Heat the Curry Powder in Oil
- In a large, heavy-bottomed pot or Dutch oven, heat ¼ cup of vegetable oil over medium-high heat. Stir in 2 tablespoons of the curry powder and cook for approximately 30 seconds, until fragrant. This process enhances the flavors of the spices.
Brown the Goat Meat
- Pat the goat meat dry to ensure proper browning. In batches, sear the meat in the curried oil, ensuring not to overcrowd the pot. Cook until each piece develops a golden-brown crust. Transfer the browned meat to a separate bowl and repeat until all meat has been seared. If using bones, brown them as well.
Sauté the Aromatics
- In the same pot, add the chopped onions and Scotch bonnet peppers. Sauté for approximately 5 minutes, stirring occasionally, until the onions soften and begin to brown. Sprinkle with a small amount of salt to enhance the flavors. Next, stir in the minced ginger and chopped garlic, cooking for another 1-2 minutes.
Simmer the Goat Meat with Coconut Milk and Tomatoes
- Return the browned meat (and bones, if using) to the pot along with any juices that have accumulated in the bowl. Pour in the coconut milk, tomato sauce, and 5 tablespoons of curry powder. Stir well to combine.
- If using two cans of coconut milk, add 3 cups of water. If using one can, add 4 cups of water. Incorporate the dried thyme and bring the mixture to a simmer over medium heat. Reduce the heat to low and allow the curry to cook for at least 2 hours, stirring occasionally. The goat meat should be extremely tender by the end of the cooking process.
Add the Potatoes and Final Simmer
- Once the goat meat has reached a fall-apart tender consistency, add the potatoes and mix well. Cover and continue simmering for another 20-30 minutes, or until the potatoes are fully cooked and soft.
Skim Excess Fat and Serve
- If necessary, skim any excess fat from the surface of the curry using a spoon. Remove any bones before serving. The dish is best enjoyed with Jamaican rice and peas or warm roti.
Notes
- Check the curry powder – Some store-bought curry powders may contain gluten-based fillers. Use a certified gluten-free brand or make your own blend.
- Verify the coconut milk and tomato sauce – Ensure both are free of gluten-containing additives or preservatives.
- Use gluten-free accompaniments – If serving with roti, use a gluten-free flatbread alternative, or pair with plain rice.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
