Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Jamaican goat curry that will have you coming back for more. The meat is so tender it melts in your mouth. You can adjust the heat by using more or less of the Scotch bonnet pepper. You never knew how good goat could be! Serve with white rice or rice with peas.

Recipe Summary

1 hr 40 mins
8 hrs 5 mins
10 hrs 15 mins
30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine goat meat and vinegar in a large bowl; cover with water. Let stand, about 5 minutes. Drain, massaging the meat.

  • Mix onion, 6 tablespoons curry powder, Scotch bonnet peppers, garlic, allspice berries, salt, pepper, and thyme together in a bowl to make a spice rub. Rub into goat meat until coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.

  • Scrape spice rub off the goat meat, reserving it in a bowl.

  • Heat oil in a large saucepan over high heat. Add remaining 2 tablespoons curry powder; stir until dark and fragrant, about 1 minute. Add goat meat; cook until browned, 1 to 2 minutes per side.

  • Stir reserved spice rub, potatoes, and carrots into the saucepan. Pour in enough water to cover. Bring to a boil; reduce heat to medium-low and simmer, covered, adding more water as needed, until goat meat is tender, 1 1/2 to 2 hours. Discard allspice berries. Season with salt and pepper.

Cook's Notes:

Rinsing the goat in vinegar and water helps break down the muscle and will help make the meat tender

Substitute 2 1/2 teaspoons dried thyme for the fresh if desired.

Use gloves when dealing with Scotch bonnet peppers as they are very hot. I used gloves when preparing the rub as well as removing it from the meat.

Nutrition Facts

380 calories; protein 42.4g; carbohydrates 29.8g; fat 10.2g; cholesterol 106.3mg; sodium 331.6mg. Full Nutrition