A get together in Jamaica is not the same without curry goat. In fact, Jamaican style curry goat is often a special dish made for special celebrations and parties. This authentic dish is delicious, juicy and packed with succulent meat. And when cooked right, it is one of the most scrumptious stews you’ve ever tasted.

Jamaican style curry goat has a long line of history. It is a dish that was handed down from the large Indian population that worked on the plantations after slavery came to an end on the island. Throughout the generations, many Indians intermarried with the Jamaicans. But today, the Indian population is small compared to the approximate 40,000 people who came from India to work on the plantations. However, their cuisine highly influenced many Jamaican dishes such as the ever popular curry goat.


  • 5 Hours 15 Min.


  • 1 Hour 30 Min.


  • Serves 4-6


  • 3 pounds goat meat, cubed
  • 5 tablespoons curry powder
  • 2 teaspoons salt, to taste
  • 1 teaspoon black pepper, to taste
  • 1 large onion, sliced
  • 5 garlic cloves, minced
  • 1 Scotch bonnet pepper, slice and discard seeds
  • 4 tablespoons oil for cooking
  • 4 cups water, boiling
  • 1 large sprig thyme
  • 1 medium onion, chopped
  • 3-4 medium potatoes, each potato cut in 3 pieces
  • 1 tablespoon ketchup

Seasoning the Meat:

  • In a large bowl, combine goat meat, 4 tablespoons curry powder, salt, black pepper, sliced onion (large), garlic and Scotch bonnet pepper.
  • Cover and refrigerate overnight or for at least 5 hours so that the meat is well marinated.


  • Remove the scotch bonnet pepper and sliced onions from the marinated meat. Set the peppers and onions aside.
  • Heat oil in large saucepan on high heat. Put marinated goat meat in pan. Brown the meat to lock in juices.
  • Add 2 cups of boiling water and thyme to the browned meat. Cover, reduce heat to medium-low and simmer for approximately 1 hour.
  • Stir in the chopped medium onion, marinated sliced onion and Scotch bonnet pepper to the pot.
  • Add 2 cups of boiling water then bring to a boil.
  • Remove Scotch bonnet peppers and add more curry powder, to taste.
  • Stir in potatoes and ketchup. Reduce heat to low and simmer for ½ hour or until meat is tender.
  • Serve with steamed rice and green salad, if preferred.

Best Cookware to Use:

  • A Large Saucepan