my Jamaican curry goat recipe An incredibly tasty slow kooing stew filled with forktender goat meat and spicy Jamaican flavours, all choking with creamy gravy! An absolute must-have Jamaican recipe that incorporates spicy flavor! It’s incredibly easy and even better with minimal preparation.
We enjoy goat meat quite regularly in my beloved Cameroon. So when I tried curry goats at a Jamaican restaurant it was like going home. It was only natural to add this recipe to my repertoire.
Ask a Jamaican food lover to choose your favorite recipe and the curry goat will appear on the list. It is becoming increasingly popular in the state due to the influx of different cultures, but it is not as praised as it should have been. Food choices are a personal issue, but my personal opinion is that open minds can lead to more joy.
Did you know that goats are the most consumed meat in the world? Furthermore, goats and sheep are more likely to be packed with free range and pasture, which is better for us than commercially raised beef and chicken.
But I love the flavor when cooked properly. I like it being thick and creamy, but sometimes I adjust the flavor and texture for my family. It would be a crime to miss out on trying this curry at least once in your life.
Jamaican curry, perfect spice mix for goats
A aromatic blend of garlic, ginger, thyme, onion and hot peppers has been added to the traditional curry spices, with a central stage in Jamaican curry powder. Something about those spices is well married to the unique flavor of goats. For even more amazing results, make your own. It does not contain filler so you can use the homemade version. Fresh spices pack a bigger flavour punch.
How to make Jamaican curry goat
- season Meat with salt and pepper, set aside.
- Sheer: Heat the oil in a large pot over medium heat. Grill the goat meat and rub the brown bits from the bottom of the pan, stirring frequently. (Photo 1)
- spices: Add curry powder and stir for 1-2 minutes to make the flavor bloom. Add the garlic, ginger, white pepper, onion, thyme, tomato paste, green onion (green onion), and scotch bonnet pepper and stir for another minute. (Photo 2-3)
- Simmer: Pour in enough water to cover the meat, bring to a boil and simmer until tender. (It takes about 2 hours depending on cutting and altitude.) Stir occasionally and add water if necessary. (Photo 4)
- addition Potatoes and bouillon powder are about 20 minutes before removing the pan from the heat. Continue cooking until the potatoes are tender (if the stew is thick, cook until they are torn apart. (Photo 5)
- serve: Adjust the thickness of the stew with water or stock. Remove from the heat and enjoy. (Photo 6)
Recipe Tips
- Goat meat is available in most international, halal and Latin American markets. It is comparable to beef shanks and briskets, so feel free to replace the beef if you can’t find it.
- Shearing is optional, but adds flavor. Sometimes I skip it, assemble everything into a junkie, letting them take care of themselves when the time is short.
Batch cooking and storage
Creating a double batch of stew and freezing it in serving or meal-sized portions is a great timesaver. It also helps you eat healthy foods without feeling stressed.
Goat stew lasts for 3-4 days in the fridge and 3-4 months in the freezer.
What to serve with Jamaican curry goats
Rice and peas, beans and fried plantains are my favorite sides. You will be very happy to try it. enjoy!
You need to try more amazing goat recipes
See how to make it
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This blog post was originally published in April 2017 and updated with additional tips, new photos and videos
