Destination Jamaica

The Beautiful Island of Jamaica in Style…Once You Go, You Know!

Recipe: Curry Goat October 12, 2009

Jamaican Curry Goat

Jamaican Curry Goat



  • 3 lbs of goat, cut into 1 inch cubes
  • 1 lime
  • 1 large onion
  • 6 cloves of garlic, finely chopped
  • 2 tsp of salt
  • 1 tsp of black pepper
  • 1 tsp thyme leaves
  • 1/4 tsp finely chopped scotch bonnet pepper
  • 2 tbsp canola or vegetable oil
  • 1 tsp sugar
  • 5 green onions, chopped
  • 2 tsp curry powder
  • 2 potatoes, peeled and cut into 1/2 inch cubes



  • Squeeze the lime juice over the goat, let it sit for a couple of minutes and then rinse with cold water
  • Drain off excess water
  • Place the goat in a seal-able container and add the onion, garlic, salt, black pepper, thyme and scotch bonnet pepper
  • Wearing rubber gloves, rub teh spices into the goat with your hands
  • Marinate, covered and refrigerated for 1 to 2 hours
  • In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown
  • Add the goat with marinade, green onions and curry, stir thoroughly
  • Cover the pot, reduce the heat to low and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender (about 30 minutes)
  • If the meat is tough, pur 1/4 cu of water at a time down the sides of the pot, not directly on the goat (or you will toughen the meat
  • Add the potatoes and 1/4 cup of water, stir thoroughly
  • Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft
  • Crush some of the potatoes to thicken the sauce, if desired
  • If there is not enough sauce, add 1/4 cup of water and simmer for another 5 to 10 minutes

Serve with rice and a salad


One Response to “Recipe: Curry Goat”

  1. Stuart Says:

    Looks good, I need to try this.

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