Jamaican Goat Curry

There are only a few things that my husband likes more than fried chicken. One of those happens to be spicy curry, and the hotter the better. This recipe is another mash-up we made (see credit notes below). This curry is a delicious, straightforward, and spicy dish. One of the more successful curries I’ve made at home.

Remember, do not fear the goat. Goat is good!


  • 4 tbsp cooking oil
  • 2 lbs of boneless cubed stew goat meat
  • 1-1/2 cups chopped onion
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 3 scotch bonnet peppers, seeds/stems removed & finely chopped
  • 3 tbsp curry powder (we use a mixture of hot and regular curry)
  • 5 whole allspice berries
  • 1/4 tsp dried thyme
  • 1 tbsp tomato paste
  • 1 quart beef stock
  • 1-1/4 tsp kosher salt
  • 1/2 tsp ground pepper
  • 2 medium potatoes, peeled and cubed


  1. Drain cubed goat meat of blood juices.
  2. Heat 3 tbsp oil over high to medium-high heat. Sear the goat meat in batches so as not to overcrowd the meat, and for approx. 5 minutes per batch. Remove and set aside.
  3. Reduce heat to medium. Add another tbsp oil to the pot with the onions and garlic. Cook until onion is translucent, about 10 minutes.
  4. Add curry powder, allspice, ginger, tomato paste, and scotch bonnet pepper. Stir and cook for another minute or until fragrant, scraping the pan as you go.
  5. Add the stock, salt, and pepper. Return goat to the pot. Bring just to a boil and then reduce to a simmer.
  6. Cover the pot and cook at a gentle simmer for two hours, or until the goat is tender. Remove the lid for the last thirty minutes to thicken the stock.
  7. Add the potato and cook another thirty minutes, or until the potatoes are tender and cooked through. If the potatoes are not cooking quickly enough, add the lid back.
  8. Serve with basmati rice and a sprig of fresh coriander for garnish, if you have it.


To develop the recipe above, we referenced the following versions of spicy goat curry available online:

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