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Delicious Goat curry in a pot

Jamaican Curry Goat

Jamaican Curry Goat is delicious, fall-off-the-bone goat meat slow-cooked in savory curry stew. This goat curry is so easy to make and requires readily available ingredients. Pair it with Jamaican Rice and Peas.
Course Lunch/Dinner, Main Course
Cuisine Indian, jamaican
Keyword Curry, jamaican curry goat
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 serving
Calories 493.4kcal


  • 3 pounds Goat meat cut into bite-size
  • 1 teaspoon salt or add to taste
  • 2 teaspoons bouillon powder
  • 1/2 teaspoon black pepper
  • 2 tablespoon curry powder
  • 6 Pimento berries all spice
  • 1 medium onion diced
  • 1 teaspoon ginger grated
  • 2 bell peppers I used green and red - diced
  • 4 stalks thyme
  • 1 scotch bonnet pepper or habanero
  • 5 cloves garlic
  • 2 spring onions
  • 4 tablespoons cooking oil divided into two
  • 2 large potatoes
  • 1½-2 cups chicken stock or water


  • Wash the goat meat in water and vinegar or lime and drain the excess water. I like to repeat this about two to three times.
  • Season the meat with salt, bouillon powder, black pepper, allspice, and 1 tablespoon of curry powder in a large bowl. Mix well.
  • Throw in the diced onion, grated ginger, bell pepper, thyme, scotch bonnet, minced garlic, spring onion, and 2 tablespoons of oil. Mix well and leave to marinate overnight or for at least 2 hours.
  • Add 2 tablespoons of oil into the pan on medium heat. Add 1 tablespoon of curry powder and cook until fragrant – about a minute. Be sure not to burn the curry powder.
  • Carefully remove the goat meat from the marinade (keep the marinade). Drop into the oil, one at a time, and let it sear on all sides. You can do this in batches if you have a small pan.
  • Stir in the stock and marinade, cover, and leave to cook for 45 minutes to 1 hour or until the meat is tender.
  • Add the potatoes and cook for another 20 to 30 minutes or till the potatoes become tender. Adjust the seasoning if necessary.
  • Serve over rice and peas or white rice.


Calories: 493.4kcal | Carbohydrates: 25.8g | Protein: 55.4g | Fat: 18g | Saturated Fat: 2.7g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 8.8g | Trans Fat: 0.1g | Cholesterol: 150.6mg | Sodium: 1090.4mg | Potassium: 1506.6mg | Fiber: 3.7g | Sugar: 6.2g | Vitamin A: 1426IU | Vitamin C: 74.5mg | Calcium: 54.2mg | Iron: 2.8mg