Blend of Caribbean curry spices on a tender meat.

Jamaican Curry Goat

A true Caribbean classic and one of the most loved dishes of all time. Rich, deeply spiced and slow-cooked until the meat is tender and falling off the bone. Every island has its own way of making curry goat — this is our easy, accessible and flavour-packed version, perfect for family dinners and special occasions.

Serves: 6

Ingredients

  • 1.3kg (3 lb) goat meat, cut into pieces

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp pimento (allspice)

  • 1 tsp all-purpose seasoning

  • 4–5 tbsp Caribbean curry powder

  • 1 tsp dried thyme

  • 4 tbsp vegetable oil

Vegetables & Aromatics

  • ½ onion, chopped

  • 1 cup mixed bell peppers, chopped

  • 1 cup spring onions, chopped

  • 1 cup tomatoes, chopped

  • 3–4 sprigs fresh thyme

  • 4 garlic cloves, crushed

  • 1 scotch bonnet pepper, whole

  • 4 small potatoes, halved

Method

  1. Heat 2 tbsp of the vegetable oil in a pan over medium heat. Add the curry powder and cook for 2–3 minutes, stirring constantly to release the flavour. Set aside.

  2. Wash the goat meat with water and lemon, then drain well.

  3. Place the goat meat into a large bowl and season with the salt, black pepper, pimento, all-purpose seasoning, dried thyme and the cooked curry powder. Mix thoroughly until well coated.

  4. Cover and marinate in the fridge for up to 8 hours (optional but recommended for best flavour).

  5. Heat the remaining 2 tbsp vegetable oil in a large pot over medium-high heat.

  6. Add the seasoned goat meat and brown well on all sides.

  7. Pour in 2 cups of water, reduce heat to low–medium, cover and cook for about 2 hours, stirring every 20 minutes to prevent sticking.

  8. Add the onion, mixed peppers, spring onions, tomatoes, fresh thyme, garlic and the whole scotch bonnet.

  9. Bring to a gentle boil, then add the potatoes.

  10. Continue cooking for 30–40 minutes, until the meat is tender and falling off the bone. Add more water if needed.

  11. Remove the scotch bonnet before serving (do not burst or eat whole – it’s very hot).

Caption

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