Curry Goat

This Curry Goat is like a big ol’ hug in a bowl, y’all. It’s packed with tender, melt-in-your-mouth goat meat, golden potatoes, and spices that’ll remind you of the true essence of the Caribbean. I’m talking a beautiful blend of curry powders, a bit of spice, and a whole lot of homestyle love! Oh, and everything simmers together in just one pot. That’s my favorite part!

The first time I had goat meat in Jamaica I was immediately HOOKED. I know some people are a bit hesitant to try it, but let me tell you, they’re missin’ a trick. Goat meat is not just tasty; it’s tender, flavorful, and downright delicious when cooked right. And in this easy Curry Goat recipe, it’s cooked just right. I marinate it in a blend of rich curry powders and spices and then let it simmer until it’s so tender, it almost falls apart at the mere sight of a fork. You’re gonna love it!

The Heart & Soul Of Curry Goat

Cuisine Inspiration: Jamaican
Primary Cooking Method: Simmering
Dietary Info: Protein-Rich
Key Flavor: Meaty, rich, and slightly spicy curry
Skill Level: Intermediate

Sweet Spots

• Simplicity in Every Step: Don’t let the “intermediate” label fool ya! While this Curry Goat has its fair share of steps, each one is easy to follow. Even if you’re not a kitchen pro, you’ll feel like one by the end of this recipe.
• Balanced Spice: If you’re worried about this dish being too hot to handle, don’t be! The spice level here is just right – it’s got enough kick to wake up your taste buds without settin’ your mouth on fire.
• Tender and Succulent Meat: One of the stars of this recipe is the goat meat itself. Simmered gently, it turns so wonderfully tender and juicy, you’ll wonder why you didn’t make curried goat before. Insanely good!
• Packed with Caribbean Flavors: This dish is like a party of Caribbean flavors in your mouth. From the fragrant curry powders to the subtle heat of the scotch bonnet pepper, every ingredient works together to create a meal that transports you right to Jamaica, without the need of a passport.

Ingredients To Make Curry Goat

• Goat Meat: Lean and full of flavor! It’s commonly found at Indian and African grocery stores, halal butcher shops, or Mexican stores. However, keep in mind that in Mexican stores, it may be available as a whole leg and not cut into smaller pieces.
• Curry Powder: A key spice in this recipe, curry powder adds a warm, aromatic flavor. Yellow curry powder works well for a milder taste, but you can also use red curry powder for more heat.
• Madras Curry Powder: This specific type of curry powder offers a distinct, robust flavor, different from regular curry powders, and is crucial for authentic Jamaican taste.
• All-Purpose Seasoning: A blend of various spices, this seasoning elevates the overall flavor profile of the curry goat.
• Salt: To enhance all the flavors.
• Ground Cumin: Adds a warm, earthy tone that’s a staple in many Caribbean dishes.
• Ground Allspice: Another classic in Caribbean cooking! It offers a blend of cinnamon, nutmeg, and clove flavors.
• Worcestershire Sauce: Brings a complex, savory depth to the dish with its tangy, slightly sweet profile.
• Cooking Oil: A neutral oil is best for browning the meat and cooking the aromatics without altering the dish’s flavors.
• Onions & Green Onions: Yellow onions provide a sweet, aromatic base, while green onions offer a mild, slightly peppery taste. Together, they work like a charm!
• Garlic & Fresh Ginger: These can’t go missing! They add depth, with garlic’s pungency and ginger’s spicy warmth.
• Tomato Paste: It contributes a rich, concentrated tomato flavor and a bit of acidity to balance the curry.
• Chicken Stock: Used for braising, it enhances the sauce and tenderizes the goat.
• Fresh Thyme: It takes the overall herbal profile of your Jamaican curry goat up a notch.
• Scotch Bonnet Pepper: This ingredient is a must for authentic Caribbean heat! Good news: it can be adjusted to suit your spice tolerance.
• Gold Potatoes: These add substance and texture, absorbing the rich, spicy flavors of the curry.

How To Make Curry Goat

Step 1: Season And Sear The Goat

1. Coat goat with curry powders, all-purpose seasoning, salt, cumin, allspice, and Worcestershire sauce.
2. Let the meat marinate for at least two hours at room temperature, up to overnight, covered in the fridge.
3. Heat oil in a large Dutch oven over medium heat. Add in half of the goat and sear on all sides, until well browned.
4. Add in the rest of the goat and sear it. Don’t crowd the pan and watch the heat during this process, turning the heat down if the spices start to burn. After all the goat is seared, remove it and set aside in another bowl.

Step 2: Sautée The Vegetables And Add The Broth

1. Add the onion to the Dutch oven and cook until tender and translucent, stirring constantly.
2. Add the white and light green onions, garlic, and ginger and cook until fragrant.
3. Stir in tomato paste.
4. Slowly stir in chicken stock, scraping the browned bits on the bottom.

Step 3: Add The Goat To The Pot Again And Finish Cooking

1. Return the goat to the Dutch oven. Increase heat and bring to a boil.
2. Reduce heat to low and add in thyme and the scotch bonnet pepper. Cover with a tight-fitting lid and simmer until the goat is tender and falling apart. Check occasionally to ensure the goat is submerged in the liquid. If not, add more chicken stock.
3. Remove any bones, thyme stems, and scotch bonnet pepper once the goat is cooked and tender. Then, add in potatoes.
4. Cover it again, and cook until fork tender. Garnish with dark green portions of green onions and serve immediately with rice and peas or plantains.

Tips For Making The Best Jamaican Curry Goat

1. Pat the Goat Meat Dry: Before you season your goat meat, give it a good pat down with paper towels. This helps the spices stick better and ensures a more even coating, leading to a more flavorful, well-seasoned dish.
2. Pre-Wash the Meat: A little controversial, but washing your goat meat with lemon juice or vinegar before marinating can make a big difference. This helps to neutralize any strong, gamey odors, which is great for those who might be new to goat meat.
3. Skim Off Excess Fat During Cooking: Keep an eye on your curry as it simmers! If you notice a layer of fat forming on the surface, gently skim it off with a spoon. It keeps your curry from being too oily.
4. Be Cautious With Additional Salt: Since your all-purpose seasoning likely contains salt, go easy with any additional salt. It’s better to taste and adjust towards the end of cooking rather than ending up with an overly salty curried goat.

Popular Substitutions & Additions

• Homemade Madras Curry Powder: For a truly unique touch, consider making your own Madras curry powder. Just blend coriander, cumin, turmeric, mustard seeds, fenugreek, cinnamon, cloves, cardamom, curry leaves, and dried chilies. Adjust the proportions to suit your taste, and that’s about it!
• Substituting Goat Meat: If goat meat isn’t your cup of tea or hard to find, lamb is a great substitute. It’s the closest in texture and flavor to goat.
• A Splash of Rum: I know, it sounds kinda weird, but hear me out. Adding a splash of rum towards the end of the cooking process brings a subtle sweetness and a depth of flavor that complements the spices beautifully. I’m dead serious, try it!!
• Swapping the Stock: Instead of chicken stock, you can use vegetable or beef stock. Beef stock will give a richer, deeper taste, while vegetable stock keeps it lighter.
• Using a Different Pepper: If scotch bonnet peppers are too hot or not available, you can use habanero peppers for a similar level of heat. For a milder option, bell peppers combined with a pinch of cayenne pepper can work too, though the dish will be less spicy.

What To Serve With This Easy Curry Goat Recipe

• Mains: Think about serving it alongside other Jamaican classics like jerk chicken, brown stew chicken, or a flavorful oxtail stew. Ideal for a Jamaican-inspired spread!
• Sides: No meal is complete without some scrumptious sides. Jamaican rice and peas is a must – it’s not just a side, it’s a staple that pairs beautifully with the rich flavors of the curry. Also, consider adding fried plantains for a touch of sweetness. And don’t forget the rum cake for dessert.
• Bread: Warm, freshly made honey butter dinner rolls or sweet potato cornbread are perfect for soaking up that delicious curry sauce. Plus, they’re really easy to make!

How To Store & Reheat Curry Goat

Once your curry goat has cooled down, transfer it to an airtight container. It’s always a good idea to store it in smaller portions – that way, you only reheat what you’ll be eating. Pop it in the fridge, and you’re all set!

You can reheat it gently on the stove over medium heat. You might need to add a splash of water or stock if it looks a bit thick. Stir it occasionally to make sure it heats evenly and doesn’t stick to the bottom of the pot. Microwave works too, but the stovetop method keeps the meat tender.

How Long Will Curry Goat Last In The Fridge?

This Jamaican curry goat can stay in the fridge for about 3 to 4 days. Always check for freshness before you reheat, though – nobody likes a dodgy leftover!

Can I Freeze Curried Goat?

You sure can! Freeze it in airtight containers or heavy-duty freezer bags. It’ll stay good for about 2 to 3 months. Once you want to enjoy some of your curry again, thaw it in the fridge overnight and follow the reheating instructions above.

Frequently Asked Questions

Can I make this curry goat in my slow cooker?
Absolutely, you can! In fact, it’s a fantastic way to ensure that the meat ends up super tender and flavorful. Just sear the goat meat with the spices as instructed, transfer everything to your slow cooker, and cook on low for about 6-8 hours.

What can I do if the curry is too thick?
If your curry ends up thicker than you’d like, simply stir in a bit more chicken stock or water until you reach your desired consistency. Do this gradually to avoid making it too thin, though.

Can I use boneless goat meat?
Sure thing! While bone-in goat meat adds more flavor, boneless works just fine and can be more convenient. Just keep an eye on the cooking time, as boneless meat cooks a bit faster.

This Jamaican-inspired Curry Goat is a one-pot wonder that’s as easy to make as it is delicious! Perfect for when you want something rich, filling, and downright satisfying. The mix of herbs, spices, and curries will bring everyone to the table, eager for a taste – that’s for sure!

More Jamaican-Inspired Recipes

• Jamaican Brown Stew Chicken Recipe
• Jamaican Rice And Peas Recipe
• Jamaican Oxtail Recipe
• Jamaican Beef Patties
• The BEST Jamaican Jerk Chicken Recipe!

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Curry Goat

This Jamaican style curry goat is where it's at! Full of flavor, tender chunks of goat meat, and hearty potatoes it'll make you dance at the dinner table!

5 from 5 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

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Author: Jocelyn Delk Adams

Course: Main Course

Servings: 6 servings

Equipment

• Dutch Oven

Ingredients

• ▢ 2 pounds goat meat cut into 2-inch pieces
• ▢ 3 tablespoons curry powder
• ▢ 1 tablespoon Madras curry powder
• ▢ 1 tablespoon all-purpose seasoning
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon ground allspice
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 3 tablespoons neutral oil
• ▢ 1 medium yellow onion small dice
• ▢ 4 green onions sliced thinly, dark green and white portions divided
• ▢ 3 garlic cloves minced
• ▢ 1 teaspoon fresh ginger minced
• ▢ 1 tablespoon tomato paste
• ▢ 3 cups chicken stock up to 4 cups
• ▢ 4 sprigs fresh thyme
• ▢ 1 small scotch bonnet pepper whole
• ▢ 3 medium gold potatoes 1-inch dice

Instructions

• In a large bowl, coat goat with curry powders, all-purpose seasoning, salt, cumin, allspice, and Worcestershire sauce. Let marinate for at least two hours at room temperature, up to overnight, covered in the refrigerator.
• Heat oil in large Dutch oven over medium heat. Add in half of goat and sear on all sides, until well-browned. (Do not crowd the pan and watch the heat during this process and turn heat down if the spices start to burn.) Remove goat and set aside in another bowl.
• Add onion and cook until tender and translucent, about 2-3 minutes, stirring constantly. Then add the white and light green onions, garlic, and ginger and cook until fragrant, about 1 minute. Stir in tomato paste.
• Slowly stir in 3 cups chicken stock, scraping the browned bits on the bottom. Add in all goat. Increase heat and bring to a boil, then reduce heat to low and add in thyme and pepper. Cover with a tight-fitting lid and simmer until goat is tender and falling apart, about an hour and 45 minutes. Check occasionally to ensure the goat is submerged in the liquid. If not, add more chicken stock.
• Once the goat is cooked and tender, remove any bones, thyme stems, and scotch bonnet pepper. Add in potatoes, cover again, and cook until fork tender, about 20 minutes. Garnish with dark green portions of green onions and serve immediately with rice and peas or plantains.

Notes

1. Pat the Goat Meat Dry: Before you season your goat meat, give it a good pat down with paper towels. This helps the spices stick better and ensures a more even coating, leading to a more flavorful, well-seasoned dish.
2. Pre-Wash the Meat: A little controversial, but washing your goat meat with lemon juice or vinegar before marinating can make a big difference. This helps to neutralize any strong, gamey odors, which is great for those who might be new to goat meat.
3. Skim Off Excess Fat During Cooking: Keep an eye on your curry as it simmers! If you notice a layer of fat forming on the surface, gently skim it off with a spoon. It keeps your curry from being too oily.
4. Be Cautious With Additional Salt: Since your all-purpose seasoning likely contains salt, go easy with any additional salt. It’s better to taste and adjust towards the end of cooking rather than ending up with an overly salty curried goat.

Nutrition

Calories: 380kcal | Carbohydrates: 28g | Protein: 38g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 803mg | Potassium: 1259mg | Fiber: 5g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 27mg | Calcium: 104mg | Iron: 4mg

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