Caribbean · Jamaican kitchen
Jamaican Curry Goat
Tender goat simmered slowly with curry, aromatics, potatoes, and island herbs for a rich and comforting Jamaican favorite.
4–6servings20 minprep1½–2 hrcookMediumheat
From Dianne's kitchen
A curry made for gathering
Curry goat is one of those dishes that fills the kitchen with anticipation. The spices toast, the aromatics begin to sizzle, and a humble pot slowly becomes something deeply flavorful.
Serve it with rice and peas, plain rice, or warm roti—anything that can catch every spoonful of that savory curry gravy.
What you'll need
Ingredients
- 2 pounds goat meat, cut into pieces
- Juice of ½ lime or lemon, for rinsing
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 2 tablespoons Jamaican curry powder
- ½ teaspoon cumin seeds, optional
- 2 teaspoons grated fresh ginger, optional
- 4 garlic cloves
- 1 small onion
- 2 scallions
- Fresh cilantro, to taste
- 1 habanero or Scotch bonnet pepper, optional
- 1 tablespoon neutral oil
- 2–3 cups water
- 1 medium potato, peeled and cubed
Step by step
Instructions
- Rinse the goat with lime or lemon water, then drain well. Season with salt and black pepper.
- Heat the oil in a heavy pot. Add the cumin seeds, if using, and toast the curry powder for about 30 seconds, stirring so it does not burn.
- Blend half the onion, one scallion, cilantro, ginger, garlic, half the hot pepper, and ½ cup water into a loose aromatic paste.
- Add the paste to the curry and cook for 2–3 minutes. Add the goat and turn the pieces until evenly coated and lightly browned.
- Pour in enough water to nearly cover the meat. Bring to a boil, reduce to a gentle simmer, cover, and cook until the goat is becoming tender, about 60–90 minutes. Add water as needed.
- Add the potato, remaining onion and scallion. Simmer uncovered for 20–30 minutes, until the potato and goat are tender and the gravy has thickened.
- Taste, adjust the seasoning, and serve hot with rice and peas or roti.
Dianne's kitchen tip
Give the curry time.
Goat becomes tender through slow, gentle cooking. If the meat still feels firm, add a splash of water and keep simmering.
For a milder curry, leave the hot pepper whole and remove it before serving. Do not pierce it.