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A Taste of Jamaican Cuisine:  Jamaican Curry Goat Recipe

A Taste of Jamaican Cuisine: Jamaican Curry Goat Recipe

[[ recipeID=recipe-8ll4wnjxg, title=Jamaican Curry Goat Recipe ]]

Jamaican Curry Goat Recipe

Jamaican cuisine is renowned for its bold flavours and vibrant spices, and one dish that exemplifies this is the beloved Jamaican Curry Goat. This succulent and aromatic dish combines tender goat meat with a fragrant curry blend, creating a tantalising culinary experience. The tender goat meat, aromatic spices, and creamy coconut milk come together to create a culinary masterpiece. By following the steps outlined below, you can recreate the authentic taste of Jamaica in your own kitchen. So, gather your ingredients, embrace the flavours of the Caribbean, and savour the enticing aromas and rich flavours of this popular Jamaican recipe.

Servings: 4

Keywords: Curry

  • Prep Time: 10 mins
  • Cook Time: 2 hours 0 mins
  • Total Time: 2 hours 10 mins




  • 2 pounds Goat Meat, cut into bite-sized pieces (substitute with lamb if desired)
  • 2 tablespoons Jamaican curry powder
  • 1 Onion, finely chopped
  • 4 cloves of Garlic, minced
  • 1 Scotch bonnet pepper, seeded and minced (adjust according to desired spice level)
  • 1 tabespoon Fresh Ginger, grated
  • 2 tablespoons Vegetable oil
  • 2 tablespoons Tomato paste
  • 2 cups Coconut Milk
  • 2 cups Water or Broth
  • 2 Potatoes, peeled and cubed
  • 2 Carrots, peeled and sliced
  • 1 tablespoon Thyme leaves
  • Salt and pepper to taste


  1. In a bowl, season the goat meat with salt and pepper. Add the Jamaican curry powder and mix well, ensuring each piece is coated. Let it marinate for at least 30 minutes to allow the flavours to infuse.
  2. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, Scotch bonnet pepper, and grated ginger. Sauté until the onions become translucent and the mixture becomes fragrant.
  3. Add the marinated goat meat to the pot, stirring to brown the pieces on all sides. This step helps seal in the flavours and develop a rich, caramelised exterior.
  4. Stir in the tomato paste, coating the meat and vegetables evenly. Cook for a couple of minutes to enhance the flavours.
  5. Pour in the coconut milk and water or broth, ensuring the meat is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the curry goat to simmer for approximately 1.5 to 2 hours or until the meat becomes tender and succulent.
  6. After about an hour of simmering, add the cubed potatoes, sliced carrots, and thyme leaves to the pot. Stir gently to combine all the ingredients.
  7. Continue simmering until the vegetables are cooked through and the flavours have melded together. Adjust the seasoning with salt and pepper according to taste.
  8. Once the curry goat is cooked to perfection, remove it from the heat and let it rest for a few minutes before serving.
  9. Serve the Jamaican Curry Goat hot, ideally with rice and peas, or alongside traditional Jamaican side dishes such as fried plantains and festival (a sweet fried dumpling).
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