Jamaican Curry Goat Recipe

Bursting with vibrant spices and aromatic herbs, this traditional Caribbean dish is a true culinary delight. Imagine tender chunks of goat meat, slowly simmered to perfection in a rich and fragrant curry sauce. The combination of exotic spices, such as turmeric, cumin, and coriander, creates a symphony of flavors that will transport you to the sun-soaked beaches of Jamaica. Join us as we unravel the secrets of this beloved Jamaican classic, allowing you to savor the authentic taste of the Caribbean in every bite.


  • 2 lbs goat meat, cut into chunks
  • 2 tablespoons Jamaican curry powder
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tomatoes, diced
  • 2 potatoes, peeled and cubed
  • 1 carrot, peeled and diced
  • 1 scotch bonnet pepper, whole (optional for heat)
  • 1 cup coconut milk
  • 2 cups water
  • 2 tablespoons vegetable oil
  • Salt, to taste
  • Fresh cilantro or parsley, for garnish


  1. In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until they turn translucent.
  2. Add the minced garlic and grated ginger to the pot. Cook for another minute, stirring continuously.
  3. Sprinkle the Jamaican curry powder over the onions, garlic, and ginger. Stir well to coat the ingredients with the curry powder.
  4. Add the goat meat to the pot and cook until it is browned on all sides.
  5. Stir in the diced tomatoes and cook for a few minutes until they soften.
  6. Add the potatoes, carrots, scotch bonnet pepper (if using), coconut milk, and water to the pot. Stir to combine all the ingredients.
  7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for approximately 2-3 hours, or until the goat meat is tender and the flavors have melded together.
  8. Season with salt to taste, adjusting as needed.
  9. Remove the scotch bonnet pepper before serving, or leave it in if you prefer extra heat.
  10. Serve the Jamaican Curry Goat hot, garnished with fresh cilantro or parsley.
  11. Accompany it with steamed rice, Jamaican rice and peas, or traditional Jamaican festivals (sweet fried dumplings) for a complete Caribbean feast.

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