Jamaican Curry Goat Recipe
Dinner,  Jamaican Food,  Recipes

Jamaican Curry Goat

Jamaican Curry Goat is a flavorful, delicious, and rich meal; simmered in a curry gravy with herbs, spices, potatoes and carrots.

Growing up Curry Goat is normally cooked during the holidays or for Sunday Dinner and that’s when there is more than one meat dish prepared. Some pork, oxtail, fried chicken or escovitch fish with some soft and tender curry goat.

This curry dish is very similar to Jamaican Curry Chicken. It is done basically the same way, seasoned the same way but takes a bit longer to cook. Yes it needs some time to slowly cook and simmer for it to be soft and tender.

Jamaican Curry Goat Recipe in a white bowl.

Cooking Curry Goat on the Stove Top or in a Pressure Cooker?

Personally, I have never used a pressure cooker to cook my Jamaican Curry Goat. I have always done it on my stove top. I guess I have too much bad memories with a pressure cooker when I was a child.

Cooking on the stove top does the same job as the pressure cooker for me. The only difference is the time. It takes a bit longer, which I don’t mind. However, the secret to cooking the goat soft and tender, cooking the bone is to use boiling hot water. I use it to cook my pork and oxtail also.

How to make Jamaican Curry Goat?

Firstly, wash the goat meat with the vinegar and water mixture. Rinse off with plain water twice and drain off water. Pat dry and season with all of the season listed. Let it marinate in the refrigerator overnight.

Washing the goat meat with vinegar and water and then rinse twice with plain water.
Seasoning the goat meat with all the seasoning, spices and herbs.

Secondly, heat oil and add the curry powder. Add the marinated goat meat to the curried oil and stir for about 5 minutes before covering it. Cover for at least 30 minutes. Don’t worry it will spring water, so no need to add water at this time. Make sure to stir the goat meat every 10 minutes or so.

Adding the curry powder to the hot oil and then adding the marinated goat meat.

Thirdly, after 30 minutes, add 4 cups of boiling water and let it cook for 60 minutes. Check the goat meat to see if it is getting soft. Add 1 cup of boiling water again with the potatoes and carrots. Taste to see if it needs salt, add if it need some. Cover and cook for an additional 20 minutes or until the goat meat is soft and tender.

Jamaican Curry Goat with potatoes and carrots, simmering.
Finalizing the Jamaican Curry Goat Recipe.

Finally, serve with some white rice and enjoy.

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Jamaican Curry Goat Recipe

Ingredients

  • 5 lb Goat, cut into bite size pieces
  • 1 Tablespoon All Purpose Seasoning
  • 1 teaspoon Black Pepper
  • 6 to 7 Tablespoon Curry Powder, divided
  • 1 teaspoon Allspice or 5 Pimento Seeds, crushed
  • 3 cloves Garlic, minced
  • 1/2 Scotch Bonnet Pepper, chopped or 1/2 teaspoon Red Pepper Flakes
  • 3 stalk Scallion (Green Onion), chopped
  • 2 sprig of fresh Thyme or 2 teaspoon dried Thyme
  • 1 medium Onion, diced
  • 1 teaspoon grated Ginger
  • 2 medium Potatoes, chopped
  • 1 large Carrot, chopped
  • 1/2 Bell Pepper (optional)
  • 1 Roma Tomato (optional)
  • Salt to taste
  • 1/4 cup Vegetable Oil or Canola Oil
  • 5 to 6 cups Boiling Water

Instructions

  1. Add the goat pieces in a bowl with the vinegar and some water. Wash the meat with the vinegar mixture. Discard that water and then rinse twice with plain water.
  2. Pat dry and season with 4 tablespoon curry powder, all purpose seasoning, black pepper, tomato, bell pepper, scotch bonnet pepper or red pepper flakes, scallion (green onion), thyme, allspice, ginger, garlic and onion. Cover and allow to marinate in the refrigerator preferably overnight or for at least 2 hours.
  3. Pour the vegetable oil into a large skillet and let it heat up on medium-low heat. Add the remaining curry powder to the oil. Let it burn for about a minute or two while stirring. Do not let it get burnt (too dark), smoking.
  4. Add the marinated goat meat to the curried oil and stir for about 3 to 5 minutes. Cover with a lid for about 30 minutes. It will spring water by itself so no need to add any at this time. Stir the goat meat every 10 minutes or so.
  5. After about 30 minutes or so, add about 4 cups of boiling water. Cover and let it simmer for 60 minutes. Check the goat meat to see if it getting soft after the hour minutes of cooking.
  6. Add the potatoes, carrots and a cup of boiling water and stir. Also, taste the gravy to see if it needs salt. Cover and let it simmer for another 20 minutes, until tender.
  7. Cook the potatoes and carrots until tender. The potatoes thicken the gravy the longer it cooks, so check to make sure it is to your desired thickness. If it is too thick just add some boiling water to thin out the gravy.
  8. Serve with white rice, some vegetables and enjoy.

Notes

  1. Do not let the curry burn until it gets dark and smoking.
  2. Add only boiling water to the meat to cook. Check the meat after cooking it for 60 minutes.
  3. The longer the potatoes and carrots cook, the thicker the gravy. If gravy too thick, add a little more boiling water to thin it out.
A closer look at some Jamaican Curry Goat Recipe.

Please let me know what you think about this Jamaican Curry Goat in the comment section below.

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Blessings and Love, as you carry on, on your YouNique Journey!

Jamaican Curry Goat Recipe

Jamaican Curry Goat

Yield: 10 Servings
Prep Time: 10 minutes
Cook Time: 1 hour 55 minutes
Additional Time: 2 hours
Total Time: 4 hours 5 minutes

Jamaican Curry Goat is flavorful and tender dish that is as popular as my Jamaica Curry Chicken recipe in Jamaica. This delicious and rich meal is simmered in a curry gravy with herbs and spices, potatoes and carrots.

Ingredients

  • 5 lb Goat, cut into bite size pieces
  • 1 Tablespoon All Purpose Seasoning
  • 1 teaspoon Black Pepper
  • 6 to 7 Tablespoon Curry Powder, divided
  • 1 teaspoon Allspice or 5 Pimento Seeds, crushed
  • 3 cloves Garlic, minced
  • 1/2 Scotch Bonnet Pepper, chopped or 1/2 teaspoon Red Pepper Flakes
  • 3 stalk Scallion (Green Onion), chopped
  • 2 sprig of fresh Thyme or 2 teaspoon dried Thyme
  • 1 medium Onion, diced
  • 1 teaspoon grated Ginger
  • 2 medium Potatoes, chopped
  • 1 large Carrot, chopped
  • 1/2 Bell Pepper (optional)
  • 1 Roma Tomato (optional)
  • Salt to taste
  • 1/4 cup Vegetable Oil or Canola Oil
  • 5 to 6 cups Boiling Water

Instructions

    1. Add the goat pieces in a bowl with the vinegar and some water. Wash the meat with the vinegar mixture. Discard that water and then rinse twice with plain water.
    2. Pat dry and season with 4 tablespoon curry powder, all purpose seasoning, black pepper, tomato, bell pepper, scotch bonnet pepper or red pepper flakes, scallion (green onion), thyme, allspice, ginger, garlic and onion. Cover and allow to marinate in the refrigerator preferably overnight or for at least 2 hours.
    3. Pour the vegetable oil into a large skillet and let it heat up on medium-low heat. Add the remaining curry powder to the oil. Let it burn for about a minute or two while stirring. Do not let it get burnt (too dark), smoking.
    4. Add the marinated goat meat to the curried oil and stir for about 3 to 5 minutes. Cover with a lid for about 30 minutes. It will spring water by itself so no need to add any at this time. Stir the goat meat every 10 minutes or so.
    5. After about 30 minutes or so, add about 4 cups of boiling water. Cover and let it simmer for 60 minutes. Check the goat meat to see if it getting soft after the hour minutes of cooking.
    6. Add the potatoes, carrots and a cup of boiling water and stir. Also, taste the gravy to see if it needs salt. Cover and let it simmer for another 20 minutes, until tender.
    7. Cook the potatoes and carrots until tender. The potatoes thickens the gravy the longer it cooks, so check to make sure it is to your desired thickness. If it is too thick just add some boiling water to thin out the gravy.
    8. Serve with white rice, some vegetables and enjoy.

Notes

  1. Do not let the curry burn until it gets dark and smoking.
  2. Add only boiling water to the meat to cook. Check the meat after cooking it for 60 minutes.
  3. The longer the potatoes and carrots cook, the thicker the gravy. If gravy too thick, add a little more boiling water to thin it out.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 170mgSodium: 749mgCarbohydrates: 14gFiber: 4gSugar: 2gProtein: 64g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

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