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how to make jamaican curry goat

The Best Jamaican Curry Goat Recipe Ever

Jerk Tavern
Learn how to make authentic Jamaican curry goat—tender goat meat slow cooked with curry powder, Scotch bonnet, and allspice. Includes easy tips, sides, and FAQs!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Course lunch, Main Course
Cuisine Caribbean, Jamaican
Servings 4
Calories 89 kcal

Ingredients
  

  • 3 lbs Goat meat
  • 4-5 tbsp curry powder all depends on the amount of goat you have
  • ½ cup Green Seasoning
  • 2 tbsp Adobo
  • 3 tbsp Complete Seasoning
  • 3 tbsp Black Pepper
  • 1 tbsp Jerk Seasoning
  • 2 tbsp Onion Powder
  • 1 tsp Cayenne Pepper
  • 1 tsp Oregano
  • 3 pegs Garlic plus one more to add to the pot before adding the goat
  • 6 Pimento Seed All Spice
  • Water as needed
  • 1 Ram it up Optional but recommended
  • 1/2 Scotch Bonnet Pepper
  • 1/4 cup onion
  • 1/4 cup sweet pepper
  • 3 stems Thyme
  • 2 tbsp Ginger
  • 2 Medium Potato cubed

Instructions
 

  • Wash your goat meat in a mix of vinegar, lime and water (let it soak for at least 15 mins). Then rinse the meat off with water
  • Now it’s time to season your meat. Add your dry seasonings; green seasoning, Curry powder, Cayenne, Adobo, Jerk Seasoning, Complete Seasoning, Black Pepper, Minced Garlic, Onion Powder and half of the pack of Ram It Up.
  • Rub it all together and place it in the fridge overnight for all those seasonings to infuse I’m the meat.
  • Take meat out of the fridge and let it sit at room temperature for at least 10-15 mins.
  • To a hot pot add 2 pegs of Garlic slightly crushed and 1/4 cup of water. (We like to use water instead of oil to cook our Goat because we don’t like our goat to be too oily.
  • When that starts to bubble, add 1 tsp of curry powder to the pot with 4 pimento seeds
  • When the Curry starts to brown add your goat meat so it can brown in the pot
  • When all the meat is brown add about 2 cups of water to the bowl you seasoned the meat in and cut up onions, sweet pepper, thyme, ginger and scotch bonnet pepper.
  • Cover the pot and let that boil for 2-3 hours (keep adding water if water drys out within those hours). (check every half hour to add water if necessary )
  • After your meat is soft now is time to add your potatoes and scallions, onions and sweet pepper, scotch bonnet.
  • If there is not enough water in the pot add 1 cup
  • Now it’s time to season the pot again with 1 tsp of Adobo, 1 tsp of Complete Seasoning, 1 tsp of Black Pepper, 1 tsp of salt(to taste) and the other half of ram it up.
  • Let that boil for 15 mins (or until potatoes are soft)
  • Now your all done time to serve

Video

Nutrition

Serving: 4gCalories: 89kcalCarbohydrates: 16gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2125mgPotassium: 324mgFiber: 5gSugar: 2gVitamin A: 1252IUVitamin C: 19mgCalcium: 97mgIron: 3mg
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