Jamaican Curry Goat is one of those classic Caribbean Recipes that everyone must try at least once in their lifetime. Just imagine slow-cooked goat meat (or lamb if you prefer) simmered in a fragrant Jamaican curry sauce spiced with allspice, curry, ginger, garlic and chillies.
Yes, this rich, thick curry is that just right fusion of Jamaican and Indian cuisines.
Curry goat with rice and peas is the perfect comfort food, warming, full of flavour curry meal that tastes even better the next day. The bonus is the fact that it is easily adaptable, requires minimal prep and minimal effort and can be made using pantry staples. If you love curry, you will want to try this Jamaican Curry Recipe ASAP. I have got your back.
Related: Jamaican Curry Powder.
Ready to dig in? Then gather all your ingredients, come on over and let me show you…
How to Cook Jamaican Curry Goat
- Heat some oil in a pan, brown the goat meat in batches and set aside.
- Sauté the onion, then add the meat back into the saucepan.
- Using a spatula, mix in the garlic, ginger, curry powder and spices and coat the meat.
- Stir in the chopped tomatoes, stock and thyme leaves, bring to the boil, cover and then reduce to a simmer for 2- 2.5 hrs.
- In the last 30 minutes of cooking add the beans and cook uncovered till done.
Curry Goat Slow Cooker Style
Making Curry Goat Slow cooker style is pretty easy.
- Step 1. Brown the meat in batches and set aside.
- Step 2. Sauté the onion then transfer the onion and the meat into a slow cooker.
- Step 3. Mix in the garlic, ginger, curry powder and spices and coat the meat. Stir in the chopped tomatoes, stock and thyme leaves and beans and cook on high for 5 hrs or low for 7-8hrs.
Jamaican Curry Goat Recipe Tips
- Although you can use any curry powder you like I suggest you use a really good Jamaican Curry Powder .
- Do brown the meat in small batches over high heat. Big batches cool down the saucepan making browning harder.
- This Jamaican Curry Goat recipe uses beans instead of the more commonly used potato. Simply omit the beans and add potato chunks in the last 20 mins of cooking.
What To Serve With Jamaican Goat Curry recipe
Here are a few suggestions of what to serve with your Caribbean Goat Curry.
More Jamaican Recipes
- Jamaican Vegetable Soup.
- Jamaican Steamed Cabbage.
- Jamaican Oxtail Stew.
- Jamaican Run Down.
- Jamaican Sorrel Drink.
- Sorrel Punch.
Curry Goat With Coconut Milk
Curry Goat With Coconut Milk is an awesome variation to this recipe. I would simply add about a third of a cup (80ml) of coconut milk about 20 min before the end of the cooking time. Of course, you would have to reduce the stock by the same amount.
Jamaican Curry Lamb
If you can’t get goat meat or prefer lamb instead, then simply swap out the goat for some lamb. You may need to cook the lamb for a little bit less time than the goat.
Is Goat Meat Good For Your Health?
Is goat meat healthy? is one of the questions I regularly get asked. Compared to a similar sized serving of meats like beef and pork, the answer is yes as goat meat has less cholesterol, less saturated fat, is leaner and has higher protein and iron amounts.
Where To Buy Goat Meat?
You can buy goat meat at local ethnic markets and local ethnic stores. If you don’t have some near you then you can always ask your butcher to order some in for you. You can also find specialist butchers online from where you can order some.
How To Clean Goat Meat
The best way to clean goat meat to remove the gamey taste is to wash it in some water that has lime, lemon or vinegar added in.
So, plenty of tips and tricks to help you make this recipe ASAP. All your family, friends and guests will fall in love with just one taste!!!!
Thank you for reading my Jamaican Goat Curry recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
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Jamaican Curry Goat
- 2 tbsp sunflower oil divided
- 700 g (1.5lb) diced goat (or lamb if you prefer)
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 tsp minced ginger
- 3 tbsp mild curry powder
- 1 tsp ground pimento all spice
- 0.5 tsp white pepper
- Chopped Scotch bonnet or other chilli to taste
- 400 g (14oz) can chopped tomatoes
- 400 ml (1.7) cups lamb or chicken stock
- 6 sprigs of fresh thyme sprigs
- 400 g (14oz) tin black-eyed beans, drained and rinsed
- Small bunch of coriander chopped
- Lime juice to taste
- Preheat 1 tbsp of sunflower oil in a pot and brown the meat in batches and set the meat aside.
- Add 1 tbsp of oil to the same pot and sauté the onion for 5-10 minutes. Then add the meat back into the pot.
- Mix in the garlic, ginger, curry powder, pimento and white pepper and chilli until the meat is well coated.
- Stir in the chopped tomatoes, stock and thyme leaves, bring to the boil, cover and then reduce to a simmer for about 2 hrs (if your goat meat is tough then you might need an extra 30 mins or so)
- In the last 30 mins of cooking add the beans and cook uncovered till done.
- Serve with some rice, or roti, coleslaw and plenty of hot pepper sauce.