November 22, 2014

cameraWatch our step-by-step video for this recipe below

 
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. Today, curry goat is still special in my house compared to Curry Chicken, which I make all the time. For those of you who have never tried it, it’s a must-have Jamaican recipe. When cooked right, you’ll find it more tender and flavourful than any beef stew you ever had.

Jamaica’s curry dishes are the remnants of the island’s Indian population. After slavery was abolished on the island, almost 40,000 people came from India to work on plantations as indentured workers. Over generations most intermarried with the larger population, so Jamaica’s Indian community today is tiny in comparison. However, their influence in Jamaican cuisine lives on in dishes like curry goat.

Depending on where you live, you may have to go to a butcher to find goat meat. But in communities with large ethnic populations you may even find it at your local supermarket. I get mine at a local West Indian grocer, where they chop it into cubes (bones still in) perfect for making curry goat!
 
Ingredients

3 lbs Goat meat, chopped in cubes
2 tsp Salt
1 tsp Black pepper
5-6 Tbsp Curry powder
1 large Onion, sliced
4-6 cloves Garlic, minced
1 Scotch bonnet pepper, slice and discard seeds (handle with care)
4 Tbsp Cooking oil
4 cups boiling Water
1 large spring Thyme
1 medium Onion, chopped
3 medium Potatoes, each cut in 3 pieces
1 Tbsp Tomato ketchup
 
Season Meat
Mix together goat meat, salt, black pepper, 4 Tbsp curry powder, 1 large onion sliced, garlic, Scotch bonnet pepper. Please in the fridge overnight (or at least 5 hours) to marinate.
 
Method

1. Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside.

2. Heat cooking oil in large saucepan on High. Place goat meat in pan and brown to seal in juices.

3. Once the meat is browned add thyme and 2 cups of boiling water; cover, lower heat to Medium-Low and simmer for about 1 hour

4. Chop 1 medium onion and add to pot along with the sliced onion and Scotch bonnet pepper that was set aside earlier

5. Add 2 cups of boiling water and bring to a boil

5. Taste and remove Scotch bonnet pepper based on your taste; add more curry powder to taste

6. Add potatoes and tomato ketchup; simmer on low heat for 1/2 hour, or until the meat is falling off the bone

 
Serve with white rice and a green salad

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Fay

I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.

Fay

54 Comments

  • Reply
    tracey harris
    July 13, 2012

    Hi Faye, jen has her new boyfriend staying this week and as he has just told me he loves jamaican food i have decided this is the perfect time to use my frozen goat meat to try out your recipe. I will post how i get on, Tx

    • Reply Cook Like A Jamaican
      July 15, 2012

      Wonderful Tracey! Please do let me know how you get along and definitely send photos!

  • Reply
    July 16, 2012

    Hi Faye. Thanks for this recipe. I have tried Levi Roots’ version, but found it difficult to pair with wine. Have you any suggestions?

    • Reply
      Michael
      September 18, 2012

      I know it sounds strange to suggest a white wine with meat, but I think Gewurtztraminer goes great with curries like this.

  • Reply
    Pendo
    July 18, 2012

    i absolutely love your site and the recipes in it. I am East African with plenty of Jamaican/West Indian friends and i love the food just didn’t know how to make most of them..we use similar spices and use coconut milk for some of our meals too what you call Roti we call Chapati and eat plenty of currys i have noticed a lot of similar foods albeit cooked differently….i love the caribbean flavour..keep them coming.

  • Reply
    Pendo
    July 18, 2012

    so i just subscribed to your youtube channel and bookmarked your site yay!!!

    • Reply Cook Like A Jamaican
      July 18, 2012

      Pendo,
      Thank you for subscribing and for all your comments today. You are teaching me a few things. I really like your suggestion about using ginger! Blessings, Fay

  • Reply
    Pendo
    July 19, 2012

    you are most welcome:)

  • Reply
    Kat
    September 21, 2012

    Will be making this on Sunday :) will let you know how it turns out xx

  • Reply
    Alan
    November 5, 2012

    Curry goat is one of my favorites. I am so thankful that your daughter took the initiative to video tape your cooking sessions, thank you, thank you. I guess you say “wow…why is this man so excited”. Well I’ll tell you…I really love Jamaican food, but I learn best by watching people cook. You really should push to have a Jamaican cooking show on one of the cooking channels. I know it will be a definate hit. I will also make a suggestion to the cooking channels. From “The man that loves to cook”! What recipe do you have for a “black cake”, or are you familiar with this cake?
    Thank you….

    • Reply Cook Like A Jamaican
      November 6, 2012

      Hi Alan,
      Thank you for your enthusiasm and support! Yes, I’m familiar with black cake… and every Caribbean island has their version. And everyone on each island has their version. For the holidays I make a Jamaican rum cake. Soon come! Fay

  • Reply
    Brian
    November 18, 2012

    Mmmmmmm yummy yummy!! Goat meat is hard to find in the UK town where we live in, but I found an ethnic shop close to where I work which stocks it on a regular basis. Been waiting for ages to make curried goat, and was pleased to find an authentic recipe that’s been enjoyed by your family for many years. I used more meat. onion and water, so we had some over to enjoy another day, and simmered it for 3 hours in total. As our 11 year old nephew was staying I took out the chilli after the first hour’s simmering, as he’s not so used to the heat and spice that we enjoy. The result was simply divine, tender meat, just a small kick of chilli, but loads of lovely deep spicy flavours, the potatoes take on the flavours wonderfully. So pleased I tried your recipe and this will become a regular fixture from now on. So tempted by your chicken and salt cod recipes, so will have to try them too!! Best wishes to your Faye and your family.

    • Reply Cook Like A Jamaican
      November 18, 2012

      Brian,
      Thank you for getting in touch and thank you for sharing your curry goat adventure with me! I’m really glad to hear that you and your family enjoyed this special recipe. Blessings, Fay

  • Reply
    Patricia
    December 3, 2012

    Which is the best curry to use when cooking curried goat that will give it the curry goat colour. Mine always look pale in color.
    Thank u

  • Reply
    Mike
    December 6, 2012

    We so glad we found your YouTube. Vids been a massive help in keeping the boys full with good food keep it coming we love it

  • Reply
    kirsty
    December 26, 2012

    Hi Fay, I have just come across your website and subscribed…quite excited actually as I see that you show a lot of your recipes through video. I actually prefere to watch and learn. I cant wait to try this curry goat recipe..I have tried a few otherds but havent turned out to well… May I ask why you use4 potato? I dont normally see potato in this particular recipe??
    :-)

    • Reply Cook Like A Jamaican
      December 27, 2012

      Hi Kirsty,
      Thank you for getting in touch. All Jamaicans cooks put their twist on our traditional recipes. You don’t have to include potatoes in this recipe, but I do because, as they cook, the potatoes help thicken the curry sauce. Also, when you don’t have much goat meat, potatoes can help to add bulk to the curry. Blessings Fay

  • Reply
    Simon
    January 17, 2013

    Can I also add ground allspice to the marinade?

    • Reply Cook Like A Jamaican
      January 17, 2013

      Hi Simon,
      I have never used, allspice in this recipe, but I encourage creativity. If you want to add ground allspice be careful not to overwhelm the other flavours … start with a pinch or two. Let me know how it works out. Blessings, Fay

      • Reply
        Simon
        January 19, 2013

        Fay, I made this curry and it was very yummy thanks. I added a good pinch of allspice. I have made other Caribbean meat curries before, but yours is the best. Thanks for sharing x.

  • Reply
    lloyd
    January 24, 2013

    i would just like to say a big big thank you for your recipes, lovely woman you are. cant wait for more recipes to come . x

  • Reply
    Grace
    February 24, 2013

    Made this at my New Year’s Eve party and it went down a great. Thanks a lot!

    Just a quick few questions, I used beef as I struggle t find goat but is there any other meat alternative that works well. Also does the recipe freeze well or is better fresh over a few days.

    Thanks it was a real treat !

  • Reply
    Joyce
    March 27, 2013

    I’ve been a subscriber of your website for some time now, and have wanted to try out your many delicious recipes. I made your curried goat recipe this past weekend for my daughter & her family. I’m a born Canadian, so when I happened upon your website, I knew that you would be the best person to learn from. The curry goat turned out to be absolutely delicious. Thank you Fay, for sharing your great home cooking Jamaican style recipes with us.

  • Reply
    Megan
    April 3, 2013

    Hi Faye,
    I love your recipes. They help a lot seeing i didn’t have anyone to teach me how to cook Jamaican dishes. Just a few questions:
    1. When you purchase it from the supermarket, is there a cleaning up process as with chicken or do you just go ahead and marinate?
    2. A friend bought 2 different types. Is it ok to mix the local mutton with the imported goat of should i use 2 packs of the same kind? Does it taste any different?

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      May 20, 2013

      Megan,
      Thank you for your patience. You can use the goat meat just like you would beef. Your shouldn’t have to clean it. I don’t think you’ll have a problem mixing the meats other than one may cook quicker than the other. You may want to keep it simple and use the same meat, either mutton or goat. By the way, in some places goat is also called mutton.

  • Reply
    LATisha
    April 13, 2013

    Ms. Fay,
    1st I’d like to say Blessings. 2nd, I graciously thank you for sharing the recipes I grew up with. A lot of them I’d forgotten what my grandma & her cousin would do to prep the food, so in essence I’d forgotten how to prep & cook so many of my favorite dishes. I want to say thank you to you not only for sharing, however, for your daughter’s initiative to record your cooking & share it with the world. Watching you in your kitchen is reminiscent of watching my grandma, I just can’t be under your coat tails, lol.
    Again, I thank you. From my family to yours, Blessings from the Most High.

    LaTisha Singleton & Family

  • Reply
    mary
    July 18, 2013

    i’m excited to find this recipe! the butcher nearby has goat, and i’ve been hoping to find a recipe so i have an excuse to buy some. :)

  • Reply
    camille
    October 7, 2013

    Hi Ms.Fay

    I love ur curry goat reciepe. I love and have a passion for food. Im just an american girl who was never born or raised in the islands, but i love to cook different foods, but i must say ur curry goat along with ur beans and rice, fry plantains, and cabbage from a different reciepe i felt like i was in a jamican restuarant cause it came out sooo good i even posted pics on facebook positive feedback ppl ask me when im goin to make again, it looks professionally done. Thanks Ms. Fay! For this delicious yet wonderful reciepe def will make again

  • Reply
    Jason
    November 10, 2013

    I fell in love with Jamaican cuisine when I was on vacation in Westmoreland Parish. I loved everything about Jamaica. I reminded me of home (Rhode Island USA), just a lot greener. I just picked up 3 pounds of baby goat and look forward to making Curry Goat tomorrow. I will be preparing the marinade early this evening, allowing it to marinate overnight and through tomorrow. I found this site by looking for authentic Jamaican recipes. I believe I have found a goldmine!! I have found nothing compared to this, and watching the video’s made me feel as if I was in the kitchen looking over your shoulder. I am a fan big, and look forward to learning more and making several recipes from your website. Thanks!!

  • Reply
    Roberto Perez
    November 28, 2013

    Thank you for sharing a taste of the island with us. I am Puerto Rican and am a proud Caribbean man that loves Caribbean cooking. These are beautiful things in our culture we should proudly share so that our traditions never fade. Much Love and Respect to all the beautiful people in the diaspora. By the way, my curry goat is currently marinating;-)

  • Reply
    Angela
    November 28, 2013

    One of my favorite dishes growing was curry goat. I’d get that mostly around the holidays and I’ve always loved me so good curry goat. What kind of curry powder do you use to make this. Back in the day my mom uses Madras Jamaican curry and it’s so good, however I would love to try other ones too see what I like best. What are you using please.? I’m going all out for my mom this year thanks to your website. She`s going to have a great Christmas Birthday with all these good flavors. Blessings

  • Reply
    Dove
    February 2, 2014

    Ms. Fay,
    You make cooking like a Jamaican so easy, I love it. I made your curry goat recipe and my family loved it so much they have asked me to make it again. I didn’t realize how easy it was to make until you taught me. Thank you.

  • Reply
    Jamal
    February 9, 2014

    Will this recipe work for chicken, or will I need more/less water and curry for two whole chickens?

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      March 7, 2014

      Hi Jamal,
      I suggest you follow my Curry Chicken recipe and double the measurements for two whole chicken parts. Enjoy! Fay

  • Reply
    Con
    February 18, 2014

    Good day ladies,
    Well, what can I say? This recipe is excellent. Absolutely delicious. My wife, said it was the best she’s ever tasted. I’ve book marked the site and will certainly share with friends and family. Keep up the good work.

    Many thanks.

  • Reply
    tracey lynch
    April 4, 2014

    Hi
    Im doing curried mutton for my daughters baptism on sunday. If i marinate meat today over night, then cook it all day tomorrow so i can reheat it on the sunday will it be ok?

  • Reply
    Andrew S
    May 10, 2014

    Dear Ladies,
    Thank you for all your efforts for curious hungry folks like us to learn the pleasure of your recipes and the joy of sharing the delicious meals with family and friends. I’m from Toronto and grew up in a neighbourhood with a great deal of Jamaicans and Island folk in general. A Trinidadian family brought me up on the weekends! ;-p

    One thing I’m curious about are the curry mixes you recommend. My beloved Roland used a mix of 3/4 of deep orange/red Madras curry (similar coloured tin), and 1/4 yellow curry (yellow cellophane packet with an image of a turbaned man). The mix was his recommendation and he used it liberally for all his curries. Since then, I’ve moved to SE Asia and learned about various curry blends from Indians, Malays and Chinese.

    My point is the variety is endless and this can be the secret of a dish. What product(s) or blends do you recommend for an authentic flavour to you dishes?
    Warm regards, Andrew

    • Reply Fay & Angela
      Fay & Angela
      May 13, 2014

      Hi Andrew,
      This is a question that I’m asked a lot. Unfortunately I don’t have one curry powder that I use right now. I most often use all-purpose store brands that are labelled “curry powder” nothing fancy m’dear.

  • Reply
    jodi
    June 16, 2014

    Hi Faye,

    I made your curry goat recipe and chicken. It was soooo good. Best I have ever had and I was so proud I actually cooked it! I look forward to making more of your great dishes. Thank you!

  • Reply
    Felicia Fletcher
    June 23, 2014

    Your website has been such a great addition to my cooking methods. I’ve learned so much and I’m continuing to learn. Thank you so much Faye and Angela!

  • Reply
    Danielle
    July 9, 2014

    I will have to give this a try – i’ve LOVED curry goat/chicken since i visited st lucia & jamaica – there are not many caribbean food places near my home in Essex so the next best thing for me has been using Levi roots caribbean curry sauce (for lazy days) – but it now seems his recipe has changed in the jars and it now contains coconut milk – I dont think any curry i’ve had in caribbean restuarants has ever had coconut milk in. I’m sure it’s nice, but i dont feel it’s going to taste as nice.

  • Reply
    Mark
    July 30, 2014

    I buy my goat meat at a tiny store that specializes in Indian food. They sell cubed halal (the Islamic equivalent of kosher) lamb and goat meat. The meat is frozen, so look for a freezer case.

  • Reply
    August 14, 2014

    Hello dere. U seem to know ur stuff. Is coconut milk necessary? I didnt see it on the ingredient list

    • Reply Fay & Angela
      Fay & Angela
      August 24, 2014

      Hi Dammy, I don’t use coconut milk in my recipe, and you’ll find it’s delicious without. However, you can substitute some of the liquid with coconut milk if you like coconut flavour.

  • Reply
    Taryn
    August 26, 2014

    I love curried goat.. I’ve never cooked it before. Today I’ve brought the meat and I’m cooking it up.. really excited. What would you say to cooking it in a slow cooker?

    • Reply Fay & Angela
      Fay & Angela
      August 28, 2014

      Hi Taryn, a slow cooker is a good option, but you’ll need to make some adjustments to the timing, etc. Give it a try and let us know how it goes.

  • Reply
    karen
    September 15, 2014

    Will be trying the curried goat recipe bought all stuff today yummy

  • Reply
    Samantha
    September 27, 2014

    Wow, is all I can say. I just made some curry goat and delicious barely describes the taste. it was amazing and your recipes are so easy to follow.Thanks so much and I can’t wait to try more recipes as i look to change up my meals a little.

  • Reply
    chieko
    October 18, 2014

    Good recipe. I use tomato paste instead of ketchup. I also use 2-3 habaneros with the seeds! I don’t always add potatoes. For those of you that can’t find Jamaican curry powder, S&B curry powder is a good substitute that can be found in the Japanese section of Asian markets and some grocery stores. Thanks for this recipe!!!!!!

  • Reply
    chieko
    October 18, 2014

    Ingredients in S&B Curry powder

    Turmeric, coriander, fenugreek, cumin, red pepper, black pepper, cinnamon, ginger, star anise, cloves, cardamon, fennel, nutmeg, laurel leaves, allspice and garlic.

  • Reply
    rizalina
    October 21, 2014

    Hi I want to cook about goat recipes can you send me recipes..i want that this recipes to become very special to the Filipino people.I know you can help me a lot because no one in my place cook this kind of food.thank you and more power

  • Reply
    Nick
    October 29, 2014

    I’ve adored curry goat but never tried this before. My local butcher had some goat in stock, so I’m following your recipe right now,The goat meat I had was very fatty though so have cut a lot of it off, I’m also fairly health conscious so will be making this, then chilling and skimming the fat that rises to the top. This may not be authentic but… I will let you know how it goes!

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