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Jamaican Curried Goat

Jamaica is well known for its wonderful talents, beautiful landscape, and most of all its mouthwatering dishes including Curried Goat.
Course Main Dish
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 Servings
Author Fallon Brooks


  • 3lbs lbs Goat Meat cut into chunky pieces
  • 4 oz Jamaican Curry Powder
  • 2 tbsp Bouillon
  • 2 large Potatoes chopped
  • 1 medium Carrot diced
  • 3 Scallion cut finely
  • 1 large Onion chopped
  • 3 peg Garlic chopped
  • 1 tsp Pimento
  • 4 spring Thyme
  • 1 whole Scotch Bonnet Pepper
  • 1 tbsp Black Pepper
  • 3 tbsp Cooking Oil
  • 1 oz Vinegar
  • Salt to taste


  • Clean and cut the goat meat into medium chunky pieces.
  • Wash meat with vinegar/lime or lemon and rinse it thoroughly. (this helps to get rid of the gamey smell and taste) You can pat dry to avoid excess moisture.
  • Add curry powder, black pepper, salt and bouillon, and 1/4 of prepared natural seasoning (garlic, onion, thyme, pimento, and scallion) and marinate for at least 1 hr or overnight.
  • In a wide saute pan add oil to high heat pan. Add goat meat slowly and saute until the flavours start to release and the meat changes colour (muscles of the meat tightens) roughly 2 minutes. (PLEASE DO NOT BURN MEAT)
  • Turn heat down to low heat and cover pot. Slow cook for 1hr 15minutes until the meat is tender. Allow the natural juices/water of the meat to cook it for 15 minutes or until the water starts to dry out.
  • Add 2 cups of water when the water dries out and cover the pot to cook.
  • Periodically check the pot to see the level of water that remains. Add more water if necessary.
  • When meat becomes tender add potatoes and scotch bonnet pepper. Cook for 5 minutes and then add the remaining natural seasoning and carrots.
  • Simmer pot for 10 mins or until the season releases its flavour into the pot.


OPTIONAL: You can use a pressure cooker to reduce cooking time.
Tips: Try not to add too much water and make the curry watery. This recipe should have an almost think gravy texture. Adding too much water may ruin the flavor and texture.
Adding the carrots too early will make the curry sweet.
Adding the season too early will make it soggy.