Jamaican Curry Goat

Curry goat is a curry dish originating in South Asia and has become very popular in Indo-Caribbean cuisine. 
Curry goat is a popular party dish in Jamaica, it is almost always served with rice and, in restaurants in North America and Great Britain, other typically Caribbean side dishes such as fried plantain may be served as an accompaniment. There are many variations on the dish that include using mutton when goat is not available or bulking it out with potatoes.

When I was growing up in Jamaica, Curry Goat was a special dish made for parties and celebrations. It wasn’t something you’d eat every day. I’ve always loved this dish and I still do. Here’s the recipe my mum taught me. 

Here’s what you’ll need:


1.5kg Goat meat, chopped in cubes

5 Tbsp Cooking oil

4 Tbsp Curry powder

4 tomatoes

4 cloves Garlic, minced

2 Tbsp paprika

2 Tbsp all purpose seasoning

1 Tbsp meat seasoning

1 Tbsp jerk seasoning

1 Tbsp Black pepper

1 Tbsp salt

1 large Onion, sliced

1 Scotch bonnet pepper, sliced

1 large Onion, chopped

Wash the meat

  • Wash the meat in cold water and fresh lemon juice.


Season Meat

  • Put the garlic, scotch bonnet pepper, salt, black pepper, curry powder, paprika, all purpose seasoning, jerk seasoning and meat seasoning with the goat meat. 

  • Massage all the seasoning into the meat with your hands, ensuring all the pieces are covered with the seasoning. 

  • Place in the fridge overnight (or at least 5 hours) to marinate. I left mine overnight, the longer you leave it the more flavoursome the meat will be.  

  • Slice the onion and tomatoes in a bowl and place in the refrigerator also .


  • After 24 hours, remove the meat, onions and tomatoes from the fridge.

  • Heat the cooking oil with a tbsp of curry powder in large pot on a high heat.  

  • Place goat meat in pot and brown/fry to seal in the juices.

  • Once the meat is browned, pour in some boiling water just above the level of meat in the pot (Kim’s tip: pour the water into the bowl the meat was marinated in to get even more flavour into the dish). Cover and leave on a medium heat and simmer for about an hour (stirring ocassionally).

  • Once the liquid has reduced, check to see if meat is tender (easy to cut or chew). If the meat is not tender, cover with  more boiling water. Cooked for another hour (stirring ocassionally).

  • The meat should now be tender, so add the chopped onion and tomatoes. 

  • Add a heaped tablespoon of butter. 

  • Pour boiling water over the meat for the third and final time. Stir all the ingredients in the pot and add a tablespoon of ketchup. 

  • Cover and simmer until the gravy has thickened. 

  • Serve the curry with rice. I’ve served mine with coconut rice (see coconut recipe blog post for the recipe) and some fried plantain (see fried plantain blog post for the recipe). 

Enjoy this very flavoursome and tasty meal. This always reminds me of my childhood and Jamaica. 


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