Goat Curry Recipe

If you've never tried goat before, this goat curry might inspire you to try it the next time you feel adventurous. This Jamaican curry goat is very popular in the Caribbean, and the first time I had it, I was hooked!

Goat meat (sometimes referred to as mutton) can taste a bit gamey, but the spices from this curry goat add so much flavor and richness to this dish.

The recipe is similar to my lamb curry, which is another favorite in my household. Goat meat and lamb meat have similar taste profiles, but goat meat takes longer to cook due to its lower fat content. It also has a more earthy and nutty taste compared to lamb meat.

If you need more goat meat recipes, try this goat stew or Kenyan grilled goat meat (nyama choma). They are so delicious!

Jump to:

• Where can I get goat meat from?
• Ingredients Used
• Equipment used
• How To Make This Recipe
• Other ways to cook Jamaican goat curry
• Storing and Reheating
• What can I eat this recipe with?
• Tips and variations
• 📖 Recipe
• 💬 Comments

Where can I get goat meat from?

It might not be so easy to find goat meat, depending on where you live. Your best bet might be at your local butcher, and you can get meat from a whole goat or just part of it. Sometimes I get them from an African, Asian, or Hispanic store, but they might be a bit more expensive.

If you have access to a butcher, keep in mind that meat from an older goat is usually tougher. So if you want more tender goat meat, ask for meat from a younger female goat.

Goat meat might be challenging to cook but using an instant pot makes the process so much easier and quicker.

Ingredients Used

• Goat meat: I use goat meat with the bones in it, but you can use boneless if you wish.
• Tomatoes and red bell pepper: These vegetables add an infusion of flavor to the curry and help thicken it, so you don't need a thickener.
• Spices: Smoked paprika, ground cinnamon, cumin powder, cayenne pepper, bouillon powder, and curry powder, which is the most important ingredient. The spice list may be long, but curry dishes have robust and complex flavors. Trust me; you need all these aromatic spices!
• Aromatics: Onions, garlic, and ginger.
• Coconut milk: To make the goat curry rich and creamy.
• Olive oil.
• A little water or broth.

Equipment used

How To Make This Recipe

Wash and drain your goat meat. Chop onions, ginger, tomatoes, and red bell pepper, and mince the garlic.

1. Turn your instant pot to sauté mode and add olive oil. Cook the chopped onion, garlic, and ginger for about 2 minutes on medium-high heat.
2. Next, add the chopped tomatoes, red bell pepper, cayenne pepper, and bouillon powder and stir everything for about 2 minutes.
3. Pour in a cup of water, then add your goat meat, curry powder, paprika, cumin, salt, and cinnamon. You can also use beef or chicken broth instead of water. Mix everything and allow it to simmer on low heat for about 5 minutes.
4. Add your coconut milk and give it a good stir one more time. Make sure you scrape the browned bits from the bottom of the pot.
5. Set the instant pot to manual mode and cook your goat curry on high pressure for 30 minutes. It will take a few minutes to come to pressure. Let the instant pot naturally release its pressure when the timer goes off.
6. Set the instant pot back to sauté mode and season with more salt if necessary. Let the goat curry continue to simmer, so it thickens up some more. It will continue to thicken when you turn off the instant pot, so don't worry about your curry being too watery.
7. Garnish with cilantro or parsley and serve!

Other ways to cook Jamaican goat curry

You can make goat curry on the stovetop. This might take a long time, anywhere from 1.5-2 hours, depending on how tough your goat meat is and how tender you want it to be. Keep an eye on it, so the water doesn't dry out. You might need to add a bit more water if there is no liquid.

You can also marinate it overnight for more flavor by mixing the goat meat and all the spices in a large bowl and keeping it in the refrigerator.

This recipe can also be made in a slow cooker and will take 4-5 hours on high heat.

Storing and Reheating

This instant pot goat curry keeps well for about 5 days in the fridge. You can also make a big batch and freeze it in a freezer-safe plastic bag for up to 3 months.

To defrost, leave it overnight in the fridge till it thaws. Then, warm on the stove with very little water on medium heat.

What can I eat this recipe with?

The superb curry recipe is usually served with steamed rice. However, I like to eat it with cauliflower rice for a satisfying low-carb dinner.

Tips and variations

• If you want the goat meat in your curry to fall off the bone, set the instant pot to 40 minutes.
• This recipe uses bone-in goat meat. For boneless, use the same 30-minute time if you want it fork-tender, or reduce it to 25 minutes if you want it a bit tougher.
• Let the instant pot naturally release its pressure. Don't do a quick release because this can cause the goat meat to get tough.
• You could experiment with different spices like black pepper, bay leaves, thyme, coriander seeds, red chili powder, turmeric powder, or coriander leaves. 
• Add scotch bonnet pepper or habanero if you want more heat.

Check out these healthy curry recipes!

Lamb Curry with Coconut Milk

Keto Shrimp Coconut Curry

Mixed Veggie Curry

Pumpkin Chicken Curry

📖 Recipe