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Authentic Jamaican curry goat is cooked low and slow with curry, fresh herbs, and spices until the meat is tender and the gravy is rich and savory. Serve it with rice or roti for a satisfying Caribbean meal.
If you haven’t tried my Curry Chicken, check it out. And for another saucy dish, try Stew Peas.
Curry Goat
Growing up in Jamaica, my favorite part of Christmas dinner was when the curry goat gravy touched the slice of ham on my plate. I would scoop up where the two intertwined with likkle gungo rice already on my fork… pure bliss!
Why you’ll love this Curry Goat Recipe
- Authentic Jamaican Flavor: “Burning” or toasting the curry powder before adding the meat helps develop the deep, rich flavor that makes this dish so popular.
- Slow Cooked Until Succulent: The goat is simmered low and slow until it’s fall-apart tender and infused with the flavors of the herbs, spices, and curry gravy.
- One-Pot Recipe: Everything cooks in the same Dutch oven, making cleanup easier while allowing the flavors to build throughout the cooking process.
Jamaican Curry Goat ingredients
- Goat Meat: Bone-in goat meat is my preferred choice for curry goat because it adds extra flavor to the gravy as it cooks. Look for pieces from the shoulder, leg, or a curry goat mix from your local Caribbean, African, or halal market.
- Fresh Green Seasoning: I like using green seasoning to give the goat a head start on flavor. It adds a blend of fresh herbs and aromatics that work beautifully with the curry.
- Seasonings and Spices: All-purpose seasoning, seasoned salt, black pepper, Jamaican curry powder, allspice, cloves, coriander, and fresh ginger create the bold flavor that curry goat is known for. The warm spices add depth while the curry powder gives the dish its signature taste and color.
- Aromatics: Onion, garlic, scallions, and thyme form the flavor base of the curry. As they cook down, they infuse the gravy and goat with layers of savory flavor.
- Scotch Bonnet Pepper: I use a whole scotch bonnet pepper to add authentic Jamaican flavor and heat. Leaving it whole allows the pepper to flavor the dish without making it overwhelmingly spicy.
- Potatoes and Carrots: Potatoes help thicken the gravy while adding heartiness to the dish. Carrots are optional, but I like the subtle sweetness and color they bring.
- Cooking Oil: Used for toasting the curry powder and building flavor at the beginning of the cooking process.
- Hot Water: Added throughout the braising process to keep the goat covered and create the rich curry gravy.
How to make Curry Goat
Season the Goat
I start by seasoning the goat meat with the green seasoning, all-purpose seasoning, seasoned salt, black pepper, allspice, cloves, coriander, ginger, and 2 tablespoons of curry powder. For the best flavor, I like to marinate the goat overnight in the refrigerator, then let it sit at room temperature for about an hour before cooking. If I’m short on time, I marinate it for as long as I can.
Toast the Curry
Next, I heat the oil in a large Dutch oven over medium-high heat. I sauté a small amount of the onion and garlic for about 30 seconds, then add the remaining curry powder and toast it for another 30 seconds to bring out its flavor and aroma.
Brown the Goat
Once the curry is toasted, I add the goat meat to the pot and cook it for about 5 minutes, turning it occasionally so it browns on all sides. Then, I cover the pot and let the goat cook in its own juices for about 10 minutes.
Build the Flavor Base
After uncovering the pot, I give the goat a stir to make sure nothing is sticking to the bottom. Then, I add the remaining onion, garlic, scallion, thyme, and whole scotch bonnet pepper before pouring in enough hot water to cover the meat.
Slow Cook the Curried Goat
I reduce the heat to medium, cover the pot, and let everything simmer for about an hour, checking every 30 minutes and stirring as needed. As the liquid reduces, I add more hot water to keep the meat covered and continue cooking for another hour.
Finish the Curry
Once the goat is cooked through and the meat is easy to pull apart with a fork, I stir in the potatoes and carrots. I add a little more water if needed, cover the pot, and let everything simmer for another 15 to 30 minutes until the vegetables are cooked and the gravy has thickened.
Rest and Serve
When the curry goat is ready, I turn off the heat and let it rest for about 10 minutes before serving. I like to enjoy it with rice, roti, or boiled ground provisions to soak up all of that flavorful gravy.
storage
Store leftover curry goat in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a saucepan or skillet over medium-low heat until heated through, adding a splash of water if the gravy has thickened too much. You can also microwave individual portions in short intervals, stirring halfway through for even heating.
Common Mistakes When Making Curry Goat
- Skipping the marinade. While you can cook the goat right away, giving it time to marinate allows the seasonings, curry powder, and aromatics to penetrate the meat. Even 30 minutes is better than none, but overnight will give you the best flavor.
- Not allowing enough cooking time. Goat is a tougher cut of meat that benefits from low and slow cooking. Rushing the process can leave the meat chewy and prevent the flavors from fully developing.
- Adding too little liquid during braising. As the curry goat cooks, the liquid will gradually reduce. Be sure to check the pot periodically and add more hot water as needed to keep the meat braising properly and prevent it from sticking.
Tips for the best Curry Goat
- Toast the curry powder first. Cooking the curry powder in oil before adding the goat helps deepen its flavor and removes any raw taste from the spices.
- Use bone-in goat when possible. Bone-in pieces add extra flavor to the gravy as they cook. They also hold up well during the long braising process.
- Keep the scotch bonnet whole. A whole pepper adds authentic Jamaican flavor without making the curry overwhelmingly spicy. If you want more heat, you can pierce or chop the pepper before adding it to the pot.
- Check the pot throughout cooking. Stir occasionally and monitor the liquid level to make sure nothing is sticking to the bottom. Adding hot water as needed will help maintain a rich gravy.
- Let it rest before serving. Allowing the curry goat to sit for about 10 minutes after cooking gives the gravy time to settle and the flavors time to come together.
What to Serve with Curry Goat
- Rice and Gungo Peas: The rich curry gravy is perfect for spooning over rice and gungo peas. The rice soaks up all of the sauce while the peas add another layer of flavor and texture.
- Roti: Soft, flaky roti is a favorite for scooping up curry goat and every bit of the curry sauce.
- Fried Dumpling: They make it easy to enjoy every last bite of gravy.
- Fried Plantains: The natural sweetness of fried plantains balances the savory flavors of the curry goat.
frequently asked questions
Yes, you can still make curry goat if you’re short on time. While an overnight marinade gives the goat more time to absorb the seasonings, even 30 minutes will add flavor and produce good results.
Goat meat has a rich, savory flavor that is often described as more robust than chicken but milder than lamb. When slow cooked in curry, it absorbs the spices and seasonings while remaining flavorful and juicy.
Bone-in goat meat from the shoulder, leg, or a curry goat mix works best for this recipe. These cuts hold up well during the long cooking process and add extra flavor to the gravy as they simmer.
Goat meat needs time to braise and become fully cooked. If the meat is still tough after the suggested cooking time, continue simmering it and check again in 15-minute intervals.
Curry goat can taste bitter if the curry powder is overcooked or if too much curry powder is used. To avoid bitterness, toast the curry powder briefly in oil as directed in the recipe and be careful not to let it burn. Some curry powders are also more potent than others, so adjusting the amount to suit your brand may help.
I Hope you enjoyed making this Curry Goat.
If you try it, let me know how it turns out. I’d love to hear from you.
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Jamaican Curry Goat Recipe
Equipment
- Large Dutch oven or heavy-bottomed pot with a lid
- Large mixing bowl
- Cutting Board
- Sharp knife
- Measuring spoons
- Wooden spoon or spatula
- Kettle or pot for heating water
- Tongs or a large spoon for stirring the goat meat
Ingredients
- 3 lbs goat meat, cleaned
- 2 tbsp Caribbean green seasoning
- 1 tbsp all-purpose seasoning
- 1 tsp seasoned salt, or to taste
- ½ tsp black pepper
- ½ tsp pimento seeds/allspice berries, crushed
- ¼ tsp cloves, crushed
- ¼ tsp ground coriander, optional
- 1 tbsp grated ginger or ginger paste
- 3 tbsp Jamaican curry powder
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 2 scallion stalks, chopped
- 4 thyme sprigs
- 1 scotch bonnet pepper
- 2 medium white potatoes, peeled and large diced
- 1 medium carrot, cut into coins (optional)
- 2 tbsp cooking oil
- Hot water, enough for braising
Instructions
- Season goat with green seasoning, all-purpose seasoning, seasoned salt, black pepper, crushed pimento seeds, crushed cloves, ground coriander, ginger, and 2 tbsp of the curry powder. For best results, marinate overnight in the refrigerator and remove 1 hour before cooking.
- Heat oil in a large dutch oven over medium-high heat. Sauté 2 tbsp of the chopped onion and garlic for 30 seconds, then add the remaining 1 tbsp of curry powder and allow it to toast for another 30 seconds.
- Add the goat meat to the pot. Periodically toss the goat as it browns for about 5 minutes. Then, cover the pot and allow the goat to release its own liquid for about 10 minutes.
- Stir the goat to ensure it has browned evenly and nothing is sticking to the bottom of the pot.
- Reduce the heat to medium, then add the chopped onion, garlic, scallion, thyme, and whole scotch bonnet pepper. Add enough hot water to cover the goat meat. Cover and cook for another hour, checking on it every 30 minutes to ensure nothing is sticking.
- After one hour, the liquid has reduced. Add more water to cover the meat, and continue cooking – covered – for another hour, checking on it every 30 minutes.
- After two hours, the meat should be tender or nearly tender. If not, allow it to cook for another 15 minutes. Stir in the diced potatoes and carrots, and add just enough water to ensure there is ample gravy. Cover once again, and allow to simmer for an additional 15-30 minutes, or until the potatoes and carrots are fork tender. Then, turn off the heat and allow it to sit for 10 minutes before serving.
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