Jamaican Curry Goat

If you are looking for a hearty stew then you have got to try this Jamaican curry goat. I’m talking about succulent pieces of goat meat that is seasoned and simmered until a rich gravy is formed.

I’m so excited to be sharing this recipe with my lovely readers, you asked for it and now you go it! If you’re a fan of meat that is melt-in-you-mouth and super lean then you will love this recipe.

Don’t believe me, you just gotta try it!!

What is curry goat?

In short, it is a curry dish that is made from goat meat. The goat meat is seasoned with a number of spices including the main ingredient which is curry powder.

The meat is marinated with a dry rub typically for a few hours or over night. Then the meat is seared with onion, garlic and thyme before water is poured onto the meat and left to simmer for a few hours.

Just to confirm, traditional curry goat is NOT made with coconut milk, it’s made with water. The addition of coconut milk is a different recipe entirely.

The key to a good curry goat dish is to allow the meat to simmer away for a few hours. Don’t try to rush the process, let it do its thing until the meat is tender and a delicious gravy is formed.

This dish isn’t just eaten by Jamaicans other Caribbean islands enjoy it too such as Trinidad and Tobago, Barbados, and so fourth.

Picking the best goat meat

The good thing about goat is how incredibly lean the meat is, it’s like a hidden gem in the culinary world because a lot of Western countries are quite skeptical about eating it. 

For the Caribbean, Africa and Asia, it’s very common place, there’s nothing bizarre about eating it. In fact its protein levels are considerably high compared to lamb, beef and pork.

Buying goat meat in the UK is expensive business, however the good new is you don’t need to buy the most premium cuts of meat to make this dish as goat lends itself so well to slow cooking.

It really doesn’t matter what part of the goat you’re buying but if you’re very particular for slow cooking choose the leg or loin for super tenderness.

A lot of Caribbean people are partial to cooking curry goat with the bone on. The bone marrow when cooked down really yields great flavour and works well in a dish like this one.

If you don’t care for boney goat meat, you can also buy it boneless instead. I personally like my goat meat bone free but I will buy mixed cuts of meat when I’m cooking for guests.

How to cook Jamaican curry goat

• Place the washed/dried goat meat into a large bowl.
• Proceed to season the meat with the curry powder, black pepper, ginger, all purpose seasoning, onion, garlic and pink salt (if using).
• Work the seasoning into the goat meat (using your hands or a spoon) to thoroughly coat each piece of meat.
• Wrap the bowl and allow the seasoning to infuse for several hours or overnight.

• On medium heat add the oil to a dutch pot/oven then sprinkle in a 1 tsp of curry powder and proceed to “cook the curry” for about 1 minute.
• Add the goat meat and sear the meat (this will take about 10-15 minutes) during this time you will notice the meat begin to extract its own juices.
• Add the scotch bonnet, thyme and pour in enough hot water to cover the meat (roughly 2 cups or more) and bring to a rolling boil.

• Cover the pot and reduce the heat to low and simmer for 2 1/2 -3 hours, stirring frequency and check liquid levels adding more hot water if needed (at 1/2 cup at a time) .
• Do a taste test towards the end of the cooking time and adjust seasoning/salt levels further if needed.
• Stir in the potatoes 15 minutes before the cooking time is done, discard the thyme stems and serve.

What can you serve this recipe with?

Jamaican Rice and Peas, Roast Breadfruit , Baked Plantain, Brown Rice, Boiled Green Banana or Cauliflower Rice (low carb option).

Is there an alternative to goat meat?

The close thing would be lamb/mutton because of the leanest of the meat, you will want to replace it with something that is very very similar. Red meats such as beef, just won’t yield the same results.

Can you add coconut milk?

I haven’t made this with coconut milk……YET! I’ve only made it the traditional method which is using water but you can make this with coconut milk if you want to.

Can you use the slow cooker instead of stove top?

Yes, I made Jamaican Oxtail Stew and Trinidad Stew Chicken in my slow cooker. Just follow the instructions and cook for 4-6 hours on high in your crock pot.

You will want to use no more than 2 cups of water to start with and keep an eye on the water levels throughout (adding more if required).

I personally prefer to cook this via stove top because I tend to check it and adjust liquid levels quite often.

Notes and tips

• If you are using my homemade Curry Powder and All Purpose Seasoning then take into account that you may not need to add a lot of salt. It’s best to do a test taste towards the end of cooking and adjust accordingly.
• When adding water make sure you are using HOT water, you want the temperate to be consistent. Cold water will compromise the texture of your meat.
• Use whatever part of the goat that you prefer (bone or boneless).
• Goat meat is readily available in neighbourhoods that have a high black/African population you won’t find it in commercial supermarkets.
• Make sure the meat is washed thoroughly as per Caribbean custom (lime/lemon/salt with vinegar) and completely dried before seasoning.
• For best results, marinate the meat overnight.
• Do not prick/burst the scotch bonnet, add it whole or you will end up with a extra spicy curry.

Other curry/stew recipes to try

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Jamaican Curry Goat

Learn how to make the some tasty curry goat that is so tender and just melts in your mouth with every bite.

5 from 8 votes

Print Pin Rate

Course: Main Entree

Cuisine: Jamaican

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Servings: 4 people

Calories: 381kcal

Author: Charla

Ingredients

• ▢ 2-3 lb goat meat thoroughly washed and blotted dry
• ▢ 3 tbsp curry powder see notes for my homemade version
• ▢ 1 medium onion chopped
• ▢ 3 garlic minced
• ▢ 1 tsp ginger minced
• ▢ 1 tsp black pepper
• ▢ 1 tsp all purpose seasoning see notes for homemade version
• ▢ 8-6 sprigs of thyme
• ▢ 1 scotch bonnet
• ▢ 1 large potato chopped into small pieces. Irish but I prefer Caribbean sweet potato
• ▢ 1/2 tsp pink salt or more to taste see notes
• ▢ hot water see recipe and notes
• ▢ 3 tbsp olive oil or coconut oil works too

Instructions

• Place the washed/dried goat meat into a large bowl.
• Proceed to season the meat with the curry powder, black pepper, ginger, all purpose seasoning, onion, garlic and pink salt (if using).
• Work the seasoning into the goat meat (using your hands or a spoon) to thoroughly coat each piece of meat.
• Wrap the bowl and allow the seasoning to infuse for several hours or overnight.
• On medium heat add the oil to a dutch pot/oven then sprinkle in a 1 tsp of curry powder and proceed to "cook the curry" for about 1 minute.
• Add the goat meat and sear the meat (this will take about 10-15 minutes) during this time you will notice the meat begin to extract its own juices.
• Add the scotch bonnet, thyme and pour in enough hot water to cover the meat (roughly 2 cups or more) and bring to a rolling boil.
• Cover the pot and reduce the heat to low and simmer for 2 1/2 -3 hours, stirring frequency and check liquid levels adding more hot water if needed (at 1/2 cup at a time) .
• Do a taste test towards the end of the cooking time and adjust seasoning/salt levels further if needed.
• Stir in the potatoes 15 minutes before the cooking time is done, discard the thyme stems and serve.

Notes

• If you are using my homemade Curry Powder and All Purpose Seasoning then take into account that you may not need to add a lot of salt. It's best to do a test taste towards the end of cooking and adjust accordingly.
• When adding water make sure you are using HOT water, you want the temperate to be consistent. Cold water will compromise the texture of your meat.
• Use whatever part of the goat that you prefer (bone or boneless).
• Goat meat is readily available in neighbourhoods that have a high black/African population you won't find it in commercial supermarkets.
• Make sure the meat is washed thoroughly as per Caribbean custom (lime/lemon/salt with vinegar) and completely dried before seasoning.
• For best results, marinate the meat overnight.
• Do not prick/burst the scotch bonnet, add it whole or you will end up with a extra spicy curry.

Nutrition

Calories: 381kcal | Carbohydrates: 17g | Protein: 48g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 147mg | Sodium: 155mg | Potassium: 1012mg | Fiber: 4g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 20mg | Calcium: 84mg | Iron: 7mg

Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!