This delicious Jamaican Curry Goat recipe is full of succulent goat meat, sweet potatoes, creamy coconut milk, and just the right combination of spices and heat. Serve this hearty stew with vermicelli rice or coconut rice.
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Whether you're looking for a recipe for Jamaican goat curry, or just stumbled here by accident, welcome!
Please don't shy away from this rich and tasty goat curry, just because it has "goat meat"! If you've never tried goat meat, let me just tell you, you're really missing out! Unlike lamb, which can be gamey (but I still love it), goat meat has a mild flavor that's more similar to beef than lamb.
If you're wondering where you can purchase goat meat, check your local butcher or ethnic markets, especially Middle Eastern and Mexican markets.
I actually found mine at the Chef Store in Kalispell, Montana. It was cubed and ready to go, but unfortunately, it wasn't the best cuts of meat so cooking it longer really helped to tenderize it.
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🧐 Why This Recipe Works
- The combination of spices used in this recipe, the dried arbor chiles, and the creamy coconut milk pair so well together, resulting in one irresistible dish!
- If you can't find goat meat, you can easily substitute lamb, mutton, pork, or beef. Come to think of it, you can even use chicken. However, I would definitely reduce the cooking time.
- Jamaican goat curry can be enjoyed as is for a lower carb option, or over a decadent bowl of rice.
🛒 What You Need For This Recipe
🔖 Recipe Ingredients & Substitutions
- Meat: You'll need 2 ½ to 3 pounds of goat meat to make this recipe. If possible, include the bones which add a ton of flavor.
- Oil: Olive oil, avocado oil, or vegetable oil can be used.
- Onion: Yellow onion, white, or green onions.
- Garlic: Fresh garlic, never bottled!
- Potatoes: I added sweet potatoes but you can use russet or Idaho potatoes.
- Spices: Spices make all the difference in this recipe. Although I'm adding hot curry, you can use mild or a combination of the two. I also added allspice, ginger, paprika, black pepper, and salt. Cinnamon and cardamom are also excellent choices.
- Heat: Although scotch bonnet peppers are more traditional, who has those on hand, right? Instead, I like to add a few dried Arbol chiles. If you prefer your stew extra hot, go ahead, add some cayenne pepper as well, I won't judge.
- Coconut Milk: You'll need canned coconut milk, not the kind that comes in a carton. Low fat coconut milk can be substituted.
*See recipe card for a full list of ingredients & measurements!
🥘 How to Make Curry Goat
Step 1: Add cubed goat meat to a large ziplock bag. Mix curry, allspice, black pepper, sea salt, paprika, ginger, and thyme then add to the same bag. Top with crushed garlic and work into the meat. Allow the flavors to infuse for 2+ hours.
Step 2: Heat oil in a Dutch oven. Sear meat, in batches, if necessary. Add chopped onion, and cook until soft. Finally, stir in the tomato paste and cook for a few minutes more.
Step 3: Pour chicken broth, crushed tomatoes, and coconut milk into the pot. Add dried Arbol chiles, then bring the mixture to a boil over medium heat. Reduce heat to low, then cover and simmer for 11/2 to 2 hours, or until the meat is nice and tender.
Step 4: Peel and cube potatoes, then stir into the curry. Cover and continue to cook, over low heat, for an additional 30 minutes or until the potatoes are fork-tender and the sauce is thick and rich.
Pro Tip: If you find the sauce is not thick enough, it will thicken further as it cools.
🍽 Serving Suggestions
Jamaican curry goat is often served with rice, including Jamaican rice. However, it's also excellent over simple white rice. The stew can be garnished with sliced scallions or chopped fresh parsley. A squeeze of lemon juice or lime juice can also enhance the flavor of this goat curry.
🤷🏻♀️ Recipe FAQs
Jamaican goat curry is made with goat meat that is simmered in a rich stew. The flavorful stew is seasoned with lots of curry powder and other aromatic spices like cinnamon, allspice, and cardamom. Garlic, onion, potatoes, carrots, and peas are often added to this delicious curry.
Adding potatoes to Jamaican goat curry helps to thicken it. However, if you opt not to add potatoes, you can use cornstarch to thicken the stew. Just whisk one to two tablespoons of cornstarch with ¼ cup of cold liquid (wine, milk, broth, or water) into the stew.
When cooking goat meat, spices go a long way! Depending on the recipe being prepared, consider adding allspice, curry, black pepper, ginger, cinnamon, and lots of garlic!
Sometimes goat meat can be tough, especially tougher cuts like shanks. To tenderize the goat meat, simmer it over low heat for a few hours or until the meat is tender.
👩🏼🍳 Pro Tips
- Goat curry leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Leftovers can also be frozen and consumed within 3 months.
- If you'd like to make the stew even thicker, you can make a slurry of cornstarch and water and whisk it into the goat curry.
- Feel free to add sliced carrots and peas to make the stew even heartier.
🍲 Related Recipes
If you enjoy this goat curry recipe, check out these other related recipes!
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📖 Recipe
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Ingredients
Method
- Add cubed goat meat to a large ziplock bag. Mix curry, allspice, black pepper, sea salt, paprika, ginger, and thyme then add to the same bag. Top with crushed garlic and work into the meat. Allow the flavors to infuse for 2+ hours.
- Heat oil in a Dutch oven. Sear meat, in batches, if necessary. Add chopped onion, and cook until soft. Finally, stir in the tomato paste and cook for a few minutes more.
- Pour chicken broth, crushed tomatoes, and coconut milk into the pot. Add dried Arbol chiles, then bring the mixture to a boil over medium heat. Reduce heat to low, then cover and simmer for 11/2 to 2 hours, or until the meat is nice and tender.
- Peel and cube potatoes, then stir into the curry. Cover and continue to cook, over low heat, for an additional 30 minutes or until the potatoes are fork-tender and the sauce is thick and rich.
- Serve stew over white rice or creamy coconut rice.
Nutrition
Notes
- If you find the sauce is not thick enough, it will thicken further as it cools.
- Goat curry leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Leftovers can also be frozen and consumed within 3 months.
- If you'd like to make the stew even thicker, you can make a slurry of cornstarch and water and whisk it into the goat curry.
- Feel free to add sliced carrots and peas to make the stew even heartier.
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