FOLLOW US

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
    • PRs Work With Us
  • MEDIA
  • DIRECTORS CUT
  • Contact Us
Joleisa logo
  • Frugal living
  • Eat for less
  • Start a blog
  • Recommendations

How to Make Authentic Jamaican Curried Goat

This post may contain affiliate links

 

As Jamaicans living in the UK, we often get homesick. To be honest, most of the time, we miss either the beach or the food. And the foods we miss the most are those that remind us of special celebrations like Independence celebrations where the whole country seems to be dancing to one beat.

In fact, just typing this now reminds me that this summer we actually missed being in Jamaica for the independence ay celebrations. So, to compensate, we are cooking up one of our favourite foods from back home: Curried Goat.

 

Have you ever tried goat? We know it’s an unusual thing for a lot of people. For us, it’s a common thing. Well, not so common because it isn’t cheap. But growing up, eating goat meat was popular around the Christmas holidays or New Year.

If you knew a butcher, you could arrange with him to purchase some when he next slaughters a goat. Better yet, if your family reared goats, you would have the first choice of which cuts to reserve for your own family.

A plate of Jamaican curried goat with a can of Ting soda

Curried goat and company: A can of Ting and Ram it Up (a seasoning spice mix suitable for cooking goat meat).

Most Jamaicans prefer curried goat with the bones in. It’s simply more delicious because of the flavour from the bones. It does take longer to cook though, so you must factor this in if you are going to make it using cuts with bones in. Just taste and adjust the cooking time and amount of liquid added if necessary.

A slow cooker does an excellent job with this so if you have one, make use of it. You would add the goat meat and a cup of water to the slow cooker after sealing it. (See below)

 

 

How to make authentic Jamaican Curried goat

Ingredients

  • 1kg  goat meat, chopped and cut into cubes
  • 4 tbsp curry powder
  • 1 tablespoon turmeric
  • 1 teaspoon black pepper
  • 1 teaspoon Jamaican allspice (ground pimento)
  • 3 teaspoon salt, to taste
  • 1 medium onion, sliced
  • 4 sprigs of scallions, thinly sliced
  • 2 teaspoon minced garlic
  • 6–7 sprigs of fresh thyme
  • 1 Scotch Bonnet pepper
  • 5 tablespoon oil (vegetable or coconut oil will do)
  • 1 medium-sized potato cut into cubes
  • 1 medium-sized carrot cut into cubes

Method

  • Place the pieces of goat meat in a large mixing bowl and add all the ingredients except oil, carrot, potato, and scotch bonnet pepper. 
  • Rub all the seasoning into the meat to marinate it. Set aside in the fridge for at least an hour (even better if left overnight)
  • Heat the oil in a large heavy-bottomed pan and add the meat. Keep stirring to seal the meat all over 
  • Add enough hot water to just cover the meat. Put the lid on and allow to simmer for about 2 hours (keep checking and stirring every half an hour). Add more water if necessary to prevent the pan from drying out
  • In the last 30 minutes of simmering, add the potato, carrot, and scotch bonnet pepper. Stir well
  • Taste and adjust seasoning. Serve hot

Curried goat is usually served with hot white rice or rice and peas. You may choose to accompany yours with roasted breadfruit, or even boiled yam, banana and dumplings.

Our favourites to have Jamaican curried goat with is rice and peas, a few slices of fried plantains, tomatoes and avocado.

Yum, I’m actually salivating so I’ve got to stop.

Tell us if you if you’ve ever had curried goat. Did you like it? Let us know what you think in the comments section below.

If you love this, please click the image below to share it on Pinterest for us. Other social media shares are welcome too.

 

 

Other Jamaican recipes

Meatloaf and coco bread

Ackee and saltfish

Vegan version of ackee and saltfish

Related Products

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on WhatsApp (Opens in new window) WhatsApp
  • Click to share on LinkedIn (Opens in new window) LinkedIn
  • More
  • Click to print (Opens in new window) Print
  • Click to email a link to a friend (Opens in new window) Email

Related

Filed Under: Frugal Food

About Joleisa

« Does Your Diet Really affect Your Sleep?
Decorating for Fall on a Budget »

Comments

  1. Jill Everson says

    September 6, 2020 at 6:57 pm

    This comes really helpful, thanks for sharing 🙂

    Reply
  2. David says

    September 16, 2020 at 8:04 pm

    Looks delicious.

    I’ve had my dinner buy would quite easily have this as my second, followed by my pudding of course 🙂

    Reply
  3. Merveille says

    October 27, 2020 at 11:45 pm

    I totally understand feeling homesick when living abroad. I have never tried authentic Jamaican food but I have always wanted to. I am going to give this recipe a try. Thanks for sharing

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hey guys and gals!

Hi, we're Jo and Leisa, twin sisters and authors of Joleisa.com. Originally from the sandy beaches of Jamaica we now reside in England where we followed our calling to teach. But sometimes that call changes and our new passion is writing. We're here to give the ups and downs of it all with our lifestyle tips and tricks to help you avoid the sour lemons that can get in our way of frugal budgeting, intentional living and happiness. Join us and learn more about how we found the simplest ways to achieve easy living. Read More…

AS SEEN ON CHANNEL 5’S

We are Sociable

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent Posts

  • Our Word of the Week is Break
  • Easter is our Word of the Week
  • Our Word of the Week is Grateful
  • Adjust is my Word of the Week
  • Hyperkalemia is my Word of the Week

MOST POPULAR POSTS

Why we left teaching

  • Be your own boss
  • Set up a blog
  • Making money from your blog
  • Using Pinterest to help your blog
  • Fixing sleep problems
  • Frugal family fun at half term
  • Having to plan a funeral!
  • Let’s show you how we save money on food
  • Our time on Channel 5’s Shop Smart, Save Money
HIBS100 Index of Home and Interior Blogs HIBS100

Copyright © 2025 · Tasteful theme by Restored 316

Copyright © 2025 ·Tasteful Theme · Genesis Framework by StudioPress · WordPress · Log in

YOUR PRIVACY

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
 

Loading Comments...