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Jamaican · Caribbean

Jamaican curry goat

Non-vegetarian

Goat marinated in Jamaican curry powder, allspice, thyme and Scotch bonnet, then browned and slowly simmered with potatoes until tender in a rich, golden gravy.

Jamaican curry goat is a Jamaican curry, ready in about 4 hours 40 minutes and made with goat meat and curry powder. It serves 6 and is rated intermediate to cook.

Start cooking
A serving of Goat curry
Representative photo. Leon Brocard from London, UK / Wikimedia Commons · CC-BY-2.0
Prep
20 min
Cook
2 h 20 min
Rest
2 h
Total
4 h 40 min
Serves
6
Level
Intermediate
Calories
361

Marinate at least 2 hours, ideally overnight.

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Rub the goat (opens in a new tab) with 2 tbsp of the curry powder (opens in a new tab), the allspice (opens in a new tab), thyme (opens in a new tab), garlic (opens in a new tab), ginger, onion (opens in a new tab), spring onion (opens in a new tab), Scotch bonnet, salt and pepper (opens in a new tab). Cover and refrigerate at least 2 hours or overnight.

    • 15 min

    Food safety: Wear gloves when cutting Scotch bonnet and keep hands away from your eyes.

  2. Step 2

    Heat the oil in a heavy pot over medium-high heat. Add the remaining 1 tbsp curry powder (opens in a new tab) and stir for 30 seconds to 'burn' (toast) it without scorching.

  3. Step 3

    Scrape the excess seasoning off the meat (keep it), add the goat (opens in a new tab) to the pot and brown well on all sides, in batches if needed.

    • 12 min
    • medium-high heat

  4. Step 4

    Return the seasoning, pour in the water, bring to a boil and then cover and simmer gently until the meat is almost tender, about 1½ hours. Stir occasionally and add water if it looks dry.

    • 90 min
    • low heat

  5. Step 5

    Add the potatoes (opens in a new tab) and simmer, partly covered, until they are soft and have thickened the gravy and the meat pulls from the bone, 30–40 minutes. Remove the whole chilli and thyme (opens in a new tab) stalks and adjust the salt.

    • 35 min
    • low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

About this dish

Origin
Jamaica · Well documentedBrought into Jamaican cooking by Indian indentured workers in the 19th century and adapted with local seasonings.Also popular in United Kingdom, Canada, Trinidad and TobagoMore food from Jamaica
Dish
Lunch · Dinner · Curries · Stews & braises · Main courses
Cooking method
Marinated / cured, Stewed
Taste
spicy (chilli heat), aromatic / warmly spiced, savoury, rich
Diet
No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Low-fat · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Make-ahead · Freezer-friendly · One-pot · Festive & celebration
Cook more with
Goat meat · Curry powder · Allspice · Thyme (fresh) · Garlic · Fresh ginger
Techniques
Boiling · Simmering · Stewing · Marinating · Curing

Allergens

  • May contain: Mustardfrom curry powder
  • May contain: Celeryfrom curry powder

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

361 kcal per serving

Calculated

1 serving ≈ 482 g · recipe makes 6

Where the energy comes from

  • Protein 49%
  • Carbohydrate 21%
  • Fat 30%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy361 kcal75 kcal
Protein43.8 g9.1 g
Carbohydrate18.3 g3.8 g
Net carbohydrate14.3 g3 g
Sugars——
Added sugars0 g0 g
Fibre4 g0.8 g
Fat12 g2.5 g
Saturated fat2 g0.4 g
Trans fat——
Cholesterol114 mg24 mg
Sodium954 mg198 mg
Salt equivalent2.4 g0.5 g
Vitamins & minerals per serving
Potassium
1186 mg
Calcium
93 mg
Iron
7.2 mg
Magnesium
—
Vitamin A (RAE)
7 µg
Vitamin C
20 mg
Vitamin D
—
Vitamin B12
2.3 µg
Folate (DFE)
33 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Toasting the curry powder in the hot oil removes its raw taste and deepens the colour.

Common mistakes

  • Rushing the simmer — goat needs long, slow cooking to become tender.

Serve with

  • Serve with white rice or rice and peas, and fried plantain.

Food safety

  • Marinate the goat in the fridge.
  • Cool the curry quickly and refrigerate within 2 hours; reheat until bubbling.

Storage

  • Refrigerate up to 3 days (it tastes better the next day) or freeze for 3 months.

Reheating

  • Reheat gently with a splash of water until piping hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 5

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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