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    You Are Here Home » Entree Recipes

    Published: Sep 16, 2018 Updated: Oct 14, 2023 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    Jamaican Curry Goat

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    goat curry with rice on a blue plate

    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.

    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.

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What You Need For This Recipe
    • 🔖 Recipe Ingredients & Substitutions
    • 🥘 How to Make Curry Goat
    • 🍽 Serving Suggestions
    • 🤷🏻‍♀️ Recipe FAQs
    • 👩🏼‍🍳 Pro Tips
    • 🍲 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 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

    What is Jamaican goat curry made of?

    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.

    How do you thicken Goat 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.

    What spices are good in goat meat?

    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!

    What tenderizes goat meat?

    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.
    jamaican goat curry with white rice

    🍲 Related Recipes

    If you enjoy this goat curry recipe, check out these other related recipes!

    • potato stew with herbs on the side
      Lamb or Beef Potato Stew
    • Fasolia (bean stew)
      Fasolia (Assyrian Green Bean Stew)
    • venison stew in a white bowl
      Venison Stew (Instant Pot & Stovetop)
    • goat kabobs and rice
      Goat Kofta Kabob (kebab) Recipe

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    Jamaican goat curry and rice

    Jamaican Curry Goat

    This flavorful Jamaican goat curry can be served as is, but I recommend serving it over a bowl of white rice for a delicious, hearty meal!
    4.97 from 54 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: jamaican, Middle Eastern
    Prep Time: 15 minutes minutes
    Cook Time: 2 hours hours
    Marinate: 2 hours hours
    Total Time: 15 minutes minutes
    Servings: 6 Servings
    Calories: 563kcal
    Author: Hilda Sterner

    Ingredients

    • 2½-3 lbs. goat meat (2" cubes)
    • ¼ cup curry powder
    • 1 tablespoon allspice
    • 1 teaspoon black pepper
    • 2½ teaspoon sea salt
    • 1 teaspoon paprika
    • 1 teaspoon ginger
    • 2 teaspoon dried thyme
    • 4 cloves fresh garlic (crushed)
    • 2 tablespoon oil
    • 1 medium onion (chopped)
    • 2 tablespoon tomato paste
    • 1 can chicken broth
    • 1 can crushed tomatoes
    • 1 can coconut milk
    • 3-5 dried arbol chilis (optional)
    • 2 medium sweet potatoes (chopped)

    Instructions

    • 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.

    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.

    Nutrition

    Serving: 1serving | Calories: 563kcal | Carbohydrates: 33g | Protein: 44g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 124mg | Sodium: 1467mg | Fiber: 8g | Sugar: 8g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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