This Jamaican goat curry recipe uses vegetables and a delightful blend of aromatic spices to create a super delicious dish that will stimulate your taste buds!
If you've never tried goat before, this goat curry might inspire you to do so the next time you feel adventurous. 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!
Where Can I Get Goat Meat From?
Depending on where you live, goat meat might not be easy to find. Your best bet might be your local butcher, where you can get meat from a whole goat or just part of it. Sometimes, I get it from an African, Asian, or Hispanic store, but it 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.
Equipment Used
Goat meat might be challenging to prepare because of its long cooking time, but using an instant pot to pressure cook makes the process easier and quicker. This Instant Pot Duo 7-in-1 Electric Pressure Cooker is a good choice if you're in the market for an instant pot.
Goat meat is quite tough and takes quite a bit of time to cook on the stove. You also have to monitor it to ensure there is enough water so it does not burn. But if you don't have a pressure cooker, I also include instructions on how to make this curry on the stove.
Ingredients Used
- Goat meat: For this Jamaican goat curry, I use goat meat with 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.
How To Make Goat Curry
- Wash and drain your goat meat. Chop onions, ginger, tomatoes, and red bell pepper, and mince the garlic.
- 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.
- Next, add the chopped tomatoes, red bell pepper, cayenne pepper, and bouillon powder and stir everything for about 2 minutes.
- 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.
- Add the coconut milk and stir well one more time. Make sure to scrape the browned bits from the bottom of the pot.
- 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. When the timer goes off, let the Instant Pot naturally release its pressure.
- 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.
- Garnish with cilantro or parsley, and serve!
Make Goat Curry On the Stovetop
You can make goat curry on the stovetop. This might take a long time, anywhere from 1.5 to 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. If there is no liquid, you might need to add a bit more water.
You can also marinate it overnight for more flavor by mixing the goat meat and all the spices in a large bowl and refrigerating it.
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 in the fridge for about five days. 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?
Goat curry is usually served with steamed rice. However, I like to eat it with cauliflower rice for a satisfying low-carb dinner.
Tips and Variations
- Set the instant pot to 40 minutes if you want the goat meat in your curry to fall off the bone.
- 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, such as 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!
Kuku Paka (Kenyan Chicken Curry)
📖 Recipe
Goat Curry Recipe
Equipment
Ingredients
- 1.5 lbs goat meat with bones
- 2 tablespoon olive oil
- ½ onion
- 1 red bell pepper
- 1 tomato
- 2 cloves garlic
- 1 inch ginger root
- ½ cup water
- 1 cup coconut milk
- 1 teaspoon paprika
- ½ teaspoon cinnamon ponder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespoon curry
- 1 teaspoon bouillon powder
- ¼ teaspoon cumin
Instructions
- Wash the goat meat and drain.1.5 lbs goat meat
- Cut the onions, ginger, tomato, and red bell pepper, and mince the garlic.½ onion, 1 red bell pepper, 1 tomato, 2 cloves garlic
Make it in the instant pot
- Turn the instant pot to sauté mode.
- Heat some olive oil, then add onions, ginger, garlic. Cook for about 2 minutes.2 tablespoon olive oil, 1 inch ginger root
- Add the chopped tomato, red bell pepper, cayenne pepper, and bouillon powder.1 teaspoon bouillon powder, ½ teaspoon cayenne pepper
- Stir for about 2 minutes, then pour in half a cup of water.½ cup water
- Add the goat meat, curry powder, paprika, cumin, salt, and cinnamon.1 teaspoon paprika, 1 teaspoon salt, 1 tablespoon curry, ¼ teaspoon cumin, ½ teaspoon cinnamon ponder
- Mix together and let simmer for about 5 minutes.
- Pour in the coconut milk and stir together one more time.1 cup coconut milk
- Set the instant pot to manual mode and cook on high pressure for 30 minutes.
- Let the instant pot naturally release its pressure.
- Turn off the instant pot and switch back to sauté mode.
- Taste for salt and adjust if necessary.
- Let the goat curry continue to simmer till it thickens up some more.
Make it on the stovetop
- The steps are basically the same, but you cook it on the stovetop till the goat meat gets soft.
- This might take anywhere from 1.5-2 hours.
Notes
- Set the instant pot to 40 minutes if you want the goat meat in your curry to fall off the bone.
- 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, such as 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.
Hi Tayo. I’m sorry you didn’t see fit to post my comment on your recipe, especially since I wrote only positive things.
Sorry, I didn't see your initial comment on time. I responded to it! I appreciate you taking the time to leave a feedback for my recipe :-). I hope you have a lovely day!
Hi Tayo - sorry, typo in my comment, should read: Thank you!
Made this today with a couple of changes: left out water, as meat creates its own under pressure, left out cayenne for person with sensitive stomach, added potato, carrot with the coconut milk and pressure cooked for five. No bell pepper so mild jalapeño instead. Used my home made African spice mix. Great recipe, and you!
Hi Heidi, I'm so glad you enjoyed the goat curry and the substitutions worked for you. Thanks for your lovely feedback!
Tasted as good if not better than any goat curry I’ve had in a restaurant. I didn’t realise I could make something like this at home. I’m looking forward to trying some other recipes on your site. This was sublime!
I'm so glad you enjoyed the goat curry, Kate! Thanks for giving the recipe a try. Can't wait to hear how the other recipes turn out for you!
I 've made this close to a dozen times and it always dazzles my tastebuds. My hubby who is not keen on goat or any gamey meats absolutely devours this everytime. Thank you for creating such a magnificent recipe. God bless!
Thanks for the glowing review, Julia. I'm so glad you and your husband enjoy this recipe!
My husband doesn't traditionally care for any sort of Goat curry but this recipe knocks it out of the park. Absolutely mouthwatering and fall off the bone tender goat. Our taste buds were positively bedazzled. God bless you!
Thank you, Jules!
Omg thank you so much for this recipe. I love curried goat. My first try of it was in Antigua Barbuda. The chef at our resort featured some of the local cuisine which I very much prefer. The flavors were fantastic....like a party in my mouth.
So happy I have this recipe so I can enjoy it at my own kitchen table 🙂
You're so welcome, Christine! I'm glad you enjoyed the goat curry.
We decided to bulk this up w/green peppers & fresh mushrooms and added it to the last hour in the slow cooker. We also thickened the sauce by searing it after removing all the veg & goat for 5-10 minutes. Can this be interchangeable w/other proteins, ie, chicken, beef, cauliflower, tofu? Also what other vegetables would you suggest?
You can use other proteins but the cooking time with vary since goat meat is quite tough. For additional veggies, some good options are red bell peppers, broccoli or cauliflower.
I was wondering if this Goat Curry recipe can be made in the slow cooker I have an instant pot but I can't seem to use it I am feeling better with a crock pot
Yes, it will work. Just cook it for about 4hrs since goat meat is tough.