Jamaican Curry Goat is a rich, comforting dish packed with bold Caribbean flavors and nourishing goodness.
This protein-packed recipe combines tender goat meat with fiber-rich potatoes and nutrient-dense coconut milk, offering healthy fats and immune-boosting spices like allspice and scotch bonnet peppers.
Low in processed carbs yet satisfying and hearty, it’s perfect for family dinners, meal prep, or when you’re craving a wholesome, flavorful one-pot meal.
Jamaican Curry Goat Stew
Equipment
- 1 large bowl with lid (for marinating)
- 1 sharp knife + cutting board
- (1) Large pot or Dutch oven
- 1 wooden spoon (or spatula)
- 1 Measuring Cup Set
- 1 tablespoon and teaspoon set
Ingredients
- 3 lbs goat meat bone-in, chopped
- 13.5 fl oz 1 can coconut milk
- 2 small red onions
- 2 medium russet potatoes
- 2 scotch bonnet peppers
- ½ cup neutral oil canola or vegetable
- 1 clove garlic
- 3 tbsp Jamaican curry powder
- 2 tsp sugar
- 1 tsp ground allspice
- 2 tsp salt adjust to taste
- Water enough to cover meat halfway
Instructions
- Prepare the Flavor Base: Start by finely chopping 1 onion, 1 scotch bonnet pepper, and 1 clove of garlic. These aromatics will form the foundation of flavor for your curry. Set them aside in a small bowl. The scotch bonnet brings heat, the garlic adds depth, and the onion balances everything with sweetness.
- Marinate the Goat Meat: Place the 3 lbs of chopped goat meat in a large bowl (preferably one with a lid). Add the chopped onion, scotch bonnet, and garlic from Step 1. Sprinkle in 2 teaspoons of salt, 1 teaspoon of ground allspice, and 2 tablespoons of Jamaican curry powder. Use your hands (or a spoon if you prefer) to thoroughly coat every piece of meat in the spices. Cover the bowl with its lid or plastic wrap and let it marinate in the refrigerator for at least 3 hours, but ideally overnight. The longer it sits, the deeper the flavors will penetrate the meat.
- Bring Meat to Room Temperature: When you’re ready to cook, remove the marinated goat meat from the refrigerator and let it rest on the counter for about 30 minutes. This step helps the meat cook more evenly and prevents toughness.
- Slice Aromatics for Cooking: Thinly slice the remaining onion and one more scotch bonnet pepper. Keep them aside.These will be sautéed in oil to release fragrance and give the curry a strong, flavorful base.
- Sauté the Aromatics: In a large heavy-bottomed pot or Dutch oven, heat ½ cup of neutral oil over low-medium heat. Once hot, add the sliced onion and scotch bonnet pepper from Step 4. Sauté gently for about 10 minutes, stirring often to prevent burning. The onions should turn soft and golden, while the pepper releases its spicy aroma.
- Brown the Goat Meat: Turn the heat to high and add the marinated goat meat to the pot, along with the last 1 tablespoon of curry powder. Stir continuously for 5–10 minutes, ensuring the meat gets a nice sear. This process, called “browning,” helps lock in flavor and builds the rich curry base. Don’t worry if the pot looks dry at this stage—the juices from the meat will soon be released.
- Simmer the Meat Slowly: Once the meat is browned, reduce the heat to low. Pour in enough water to cover the goat meat about halfway. Stir well, cover the pot with a lid, and let it simmer gently for 30 minutes. This slow cooking helps tenderize the goat, which is naturally a tougher cut of meat.
- Taste and Adjust Seasoning: After 30 minutes of simmering, lift the lid and give the curry a good stir. Taste the sauce—add more salt if needed, then stir in 2 teaspoons of sugar to balance the heat from the peppers. Cover again and continue cooking for another 30 minutes, or until the goat meat is fork-tender. If the liquid level drops too low, add a splash of water to maintain a saucy consistency.
- Prepare and Add Potatoes: While the meat simmers, peel and cut the 2 russet potatoes into 1-inch cubes. Once the goat meat is tender, add the potato chunks to the pot. Increase the heat to medium and cook for about 10 minutes, allowing the potatoes to absorb the curry flavor while softening.
- Finish with Coconut Milk: Pour in the 13.5 fl oz (1 can) of coconut milk, stirring well to blend it with the spices and meat juices. Simmer for another 10 minutes, uncovered, until the sauce thickens slightly and the potatoes are fully cooked. The coconut milk adds creaminess, balances the spices, and gives the curry a luxurious finish.
- Rest and Serve: Turn off the heat and let the curry rest for 5 minutes before serving. This allows the flavors to meld beautifully. Serve the curry goat hot with steamed white rice, rice and peas, or soft Jamaican roti. For an authentic Caribbean touch, you can add fried plantains or a sprinkle of fresh cilantro (optional) for garnish.
Notes
- Marinate the goat meat for at least 3 hours or overnight for the best flavor.
- Always brown the meat before simmering—it deepens the flavor and adds richness.
- Scotch bonnet peppers are very spicy; adjust the quantity or substitute with milder chilies if needed.
- Keep an eye on the liquid level while simmering. Add water if the curry gets too thick or starts sticking.
- Coconut milk should be added toward the end to maintain its creamy texture and prevent curdling.
- Russet potatoes help thicken the curry as they soften—cut them into equal chunks for even cooking.
- The curry tastes even better the next day once the flavors have melded.
- Fresh herbs like cilantro or thyme can be added at the end for an extra layer of freshness.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and to avoid burning.
- Pairing the dish with rice and peas makes it a complete, traditional Caribbean meal.
Chef’s Secrets for Perfect Curry
The secret to an unforgettable Jamaican Curry Goat lies in patience and layering flavors.
Marinating the goat overnight allows the spices to penetrate deeply, ensuring every bite is seasoned from the inside out.
Browning the meat at a high temperature creates a rich, caramelized base that develops into a complex sauce once simmered.
Always cook goat meat low and slow—it’s a tougher protein than chicken or beef, but with time, it becomes beautifully tender.
For an extra boost of flavor, toast your curry powder briefly in hot oil before adding the meat; this unlocks its full aroma and depth.
Serving Suggestions and Pairings
Curry goat is traditionally served with steamed white rice or rice and peas, which soak up the flavorful sauce.
For a heartier spread, pair it with fried plantains, steamed cabbage, or Jamaican roti.
If you want to balance the heat, serve with a cooling side like cucumber salad or coleslaw.
This dish also works wonderfully for festive gatherings—its rich aroma and bold taste make it a showstopper on any dinner table.
For drinks, pair with ginger beer, coconut water, or a crisp lager to complement the spices.
Storage Tips for Freshness
Leftover curry goat stores beautifully, making it an excellent choice for meal prep.
Allow the curry to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
For longer storage, freeze in portion-sized containers for up to 3 months.
When reheating, do so gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.
Avoid reheating multiple times, as it can dry out the meat.
In fact, the flavors often intensify overnight, making day-two curry even more delicious.
Frequently Asked Questions
1. Can I make this curry less spicy?
Yes! If you prefer a milder curry, reduce the number of scotch bonnet peppers or substitute them with milder chilies like habanero or jalapeño. You can also remove the seeds and membranes, which contain most of the heat.
2. Can I use a different meat instead of goat?
Absolutely. While goat is traditional, you can substitute it with lamb, beef, or even chicken. Just adjust the cooking time since goat and lamb take longer to become tender compared to chicken.
3. Why does the goat meat take so long to cook?
Goat is naturally a lean and tough meat, which means it requires low, slow cooking to break down the connective tissue. Simmering for at least 1–1.5 hours ensures the meat turns tender and flavorful.
4. Can I make this recipe in a pressure cooker or Instant Pot?
Yes, you can! After browning the meat, add the liquids and cook under high pressure for about 35–40 minutes. Release pressure naturally, then add the potatoes and coconut milk, cooking on sauté mode for another 10 minutes.
5. What can I serve with curry goat besides rice?
In addition to rice, curry goat pairs well with Jamaican roti, boiled dumplings, cassava, or breadfruit. For a lighter option, serve it with a crisp green salad or roasted vegetables to balance the richness.
