Jamaican Curry Goat

4.97 from 55 votes

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!

Prep Time15

Cook Time2

Marinate2

Total Time15

Course: Main Dish

Cuisine: jamaican, Middle Eastern

Servings: Servings

Calories: 563kcal

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.

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.