How to Make REAL Jamaican Curry Goat (Authentic Recipe)
I'm Jamaican; you can trust me when I say this is the only Jamaican curry goat recipe you need! Curry goat, goat curry or curried goat - no matter what it may be called in different regions one thing is constant - it's delicious! Goat meat marinated in homemade green seasoning along with curry powder then braised with medley of vegetables and additional herbs for a flavorful meal with tender goat meat. Curry goat is easily one of my favorite Jamaican dishes and worthy of a spot on your table not just on special occasions but on cozy weekends.
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Enjoy it over freshly cooked white rice (or rice and peas if you're feeling fancy) and some slices of fried plantain or scoop it up with buttery roti!
Curry is definitely one of Jamaica's most beloved dishes and for obvious reason - its easy to make, big on flavor and easily impresses guests whether you're planning an informal family get together or a more formal dinner party!
Key Ingredients
Find the full recipe with measurements and instructions in the recipe card at the bottom of this post but be sure to read the blog post itself for extra tips, tricks and notes for success!
Goat meat. Opt for bone-in goat meat if you can since the bone will lend additional flavor to the curry goat. Since refrigerating leftovers with the bones can be a bit of a pain I personally like to debone the goat meat before seasoning then seasoning and cooking altogether. This way, once your Jamaican curry goat is done and the bones have served their purpose you can you can simply remove them for ease of serving and refrigerating.
I usually get goat at my local international food store but you should also be able to find it at halal markets or even Costco, your local grocery store or butcher!
Curry powder. Use Jamaican curry powder. Various regions have their own blend of curry powder. For example, Indian curries tend to be more turmeric forward and have an earthier flavor. Even within the Caribbean, curry seasoning blends will differ so using curry powder, for example, from Guyana or Trinidad would give you totally different dish than what Jamaican curry goat is intended to be. My favorites (in order) are Betapac curry powder, Blue mountain curry powder and Grace curry powder.
Green seasoning. This is a homemade all-purpose seasoning blend and will really set your curry goat apart from the fakes. I've been lucky enough to watch women several generations ahead of me prepare curry goat and a fresh batch of green seasoning always included. In a pinch, you can use store bought green seasoning.
Scotch bonnet pepper. Sorry, there's no such thing as "mild" authentic Jamaican curry goat. While curry goat doesn't ignite your taste buds in the same way jerk chicken would, it's absolutely integral to the taste and the tradition of Jamaican cooking culture. Don't skip it! If you can't find scotch bonnet, habanero peppers are a good substitute!
Vegetable stock. Pack in more flavor by substituting water for vegetable stock or vegetable broth.
Vegetables. Traditional Jamaican curry always has dices carrots and potatoes! As the curry goat braises they help to thicken the liquid slightly. Authentic Jamaican curry goat does not include thickening agents like cornstarch or flour or coconut milk!
Herbs & Aromatics. Pimento berries (allspice), scallions, garlic and lots of fresh thyme!
Tips for the Best Jamaican Curry Goat
Grind the allspice if you're a newbie to Jamaican dishes or cooking for a large gathering. Accidentally biting into a whole allspice berry is basically a right of passage and running joke with Jamaicans but it can be unpleasant and off-putting since the flavor is strong and it's unexpected. I always use freshly ground allspice when cooking for people who have never had curry goat before.
Don't skip smoking the goat meat! I have a very special patient and her husband to thank for this tip! I can't name them because of HIPAA but I haven't looked back since smoking my goat meat. It gives your Jamaican curry goat that "cooked over an open fire" flavor that's reminiscent of a comforting pot of curry deep in the Jamaican country.
Use a heavy pot. I like to use my cast iron dutch oven. A heavy pot heats up quickly and retains that heat for a long period. In addition, when covered with the lid high pressure builds in the dutch oven, helping the goat meat to tenderize faster.
Marinate marinate marinate. Marination serves several purposes here. Firstly, it deepens the flavors and also functions as a tenderizer for the goat meat. Finally, marinating helps to take away from the gamey flavor of goat meat.
Be patient. This recipe doesn't require a lot of effort but it does need time. Let your the goat meat braise undisturbed for at least 2 hours. Each time you open the lid heat will escape, extending the time the goat needs to become tender.
Braise the curry goat on low heat. This ensures a gentle and steady simmer but avoids the curry goat boiling excessively and the liquid drying out.
How to Make the BEST Jamaican Curry Goat
Step 1. Trim any excess fat from the goat.
Step 2. Season goat meat with the curry powder, green seasoning and salt. Allow the goat to marinate in a large bowl for a minimum of 30 minutes.
Step 3. While the goat marinates, smoke the meat. I use a cocktail smoker gun to do this easily in the kitchen and let it run for a solid 20 minutes for the meat to fully absorb the smoky flavor.
Step 4. Heat vegetable oil in a dutch oven over medium heat. Cook goat meat in batches as necessary to avoid crowding the pot. Crowding will prevent the meat from properly browning. The goal here isn't to cook to the goat fully - only to brown the outside.
Step 5. Remove the goat from the dutch oven and add an additional tablespoon of oil as needed to bloom some more curry powder and the herbs. Add the thyme bouquet, the remaining tablespoon of curry powder, the minced garlic & minced ginger and the allspice berries. Saute until fragrant.
This is where you "burn the curry" to bloom the flavor. Nothing actually burns.
Step 6. Add the scallions, tomato paste and a cup of the vegetable broth to deglaze the pan. Stir until the tomato paste is completely incorporated, lightly scraping the bottom of the pan to release the fond (browned bits of food and seasoning).
Step 7. Return all the seared goat chunks from earlier to the dutch oven along with the rest of the vegetable stock and the scotch bonnet pepper. Stir to evenly incorporate & turn the heat down to low. Cover with lid and allow to braise for 3½ hours. Minimize the amount of times you open the pot, only checking every hour and a half to ensure the braising liquid hasn't dried out. Top up with water as needed.
Step 7. Three and a half hours into braising the curry goat peel and dice the potatoes and carrots and add them to the dutch oven. Give a quick stir to evenly distribute, cover with lid and allow to braise for an additional 15-20 minutes until the potatoes and carrots are tender.
Waiting to add the potatoes and carrots ensures that they're not overcooked into mush since curry goat braises for a much longer time compared to other meats like curry chicken or curry shrimp!
Step 8. Using a ladle, skim the excess fat from the top of the stew and discard.
Step 9. Serve hot with your choice of white rice, Jamaican rice & peas or scoop up with flaky roti!
Store any leftovers in an airtight container for up to 5 days.
The Best Jamaican Curry Goat Recipe!
Ingredients
Equipment
Method
- Trim any excess fat from the goat.
- Season goat meat with the curry powder, green seasoning and salt. Allow to marinate in a large bowl for a minimum of 30 minutes but preferably overnight.Longer marinating time will mean more tender goat meat and more flavor!
- Before cooking, smoke the goat meat. I use a small indoor cocktail smoker to do this easily in the kitchen. Smoke the goat meat for at least 20 minutes for the meat to fully absorb the smoky flavor.
- Heat vegetable oil in a dutch oven over medium heat. Sear the goat chunks, doing this in batches as necessary to avoid crowding the pot. The goal here isn't to cook to the goat fully - only to brown the outside.
- Remove the goat from the dutch oven and add an additional tablespoon of oil as needed to sauté the herbs and spices. Add the thyme bouquet, the remaining tablespoon of curry powder, the minced garlic & minced ginger and the allspice berries. Saute until fragrant.
- Add the scallions, tomato paste and a cup of the vegetable broth to deglaze the pan. Stir until the tomato paste is completely incorporated, lightly scraping the bottom of the pan to release the fond (browned bits of food and seasoning).
- Return all the seared goat chunks from earlier to the dutch oven along with the rest of the vegetable broth and the scotch bonnet pepper. Stir to evenly incorporate & turn the heat down to low. Cover with lid and allow to braise for 3½ hours. Minimize the amount of times you open the pot, only checking every hour and a half to ensure the braising liquid hasn't dried out. Top up with water as needed.
- Three and a half hours into braising the curry goat peel and dice the potatoes and carrots and add them to the dutch oven. Give a quick stir to evenly distribute, cover with lid and allow to braise for an additional 15-20 minutes until the potatoes and carrots are tender.
- Using a ladle, skim the excess fat (goat tends to render a lot) from the top of the stew and discard.
- Serve hot with your choice of white rice, Jamaican rice & peas or scoop up with flaky roti!
- Store any leftovers in an airtight container for up to 5 days.
Nutrition
Notes
- Don’t skip smoking the goat! I use a simple indoor cocktail smoker. It gives the chicken a distinct “cooked-over-open-fire” flavor. This step is truly one of the things that makes this recipe the best Jamaican curry goat!
- Where can I get Jamaican curry powder? Your local international store or online. Be sure the label specifies “Jamaican” since there are different types of curries across various cultures. My favorites (linked) are Betapac, Blue Mountain and Grace curry powders (in that order)
- Curry stains! Be careful while cooking and when storing leftovers. Protect countertops, nails etc when cooking to avoid staining and store leftovers in a glass container instead of plastic.
- If you’re particularly sensitive to spice, use a knife to cut a small slit in the scotch bonnet pepper. This will give the pressure an exit point and prevent the scotch bonnet pepper from bursting as the curry chicken braises.
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I followed this recipe but added my own little pizzazz to it. I used chicken instead of goat and it was the best curry I have ever made. Thanks 😊
The curry chicken was very good. Given island vibes!
This is the real deal! Authentic flavor took me straight to the islands!
I had chicken in the recipe and it was delicious. Definitely, a comfortable dish on a chilly evening.
I felt Jamaican with this one ! Hehe. I used chicken and added a little kick, but the recipe was great. Made it for my family and couldn’t have enough for left overs! I love it !