Jamaican curried goat

    2 hours 59 min

    This Jamaican one-pot meal has marinated cubes of goat, flavoured with spicy chillies, curry powder and garlic, slow cooked with potatoes, onions and celery until tender.

    2 people made this

    Serves: 8 

    • 900g goat meat, cut into cubes
    • 2 fresh hot chilli peppers, seeded and chopped
    • 2 tablespoons curry powder
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 3 tablespoons vegetable oil
    • 1 onion, chopped
    • 1 celery stalk, chopped
    • 600ml vegetable stock
    • 1 bay leaf
    • 3 potatoes, peeled and cubed, or more as desired

    Prep:15min  ›  Cook:1hr44min  ›  Extra time:1hr marinating  ›  Ready in:2hr59min 

    1. Combine cubes of goat, chilli pepper, curry powder, garlic, salt and black pepper in a bowl. Cover and refrigerate to allow flavours to blend, 1 hour to overnight.
    2. Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a large pot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the pot; cook and stir until onion begins to brown, 4 to 6 minutes.
    3. Stir browned goat meat into onion mixture. Add reserved marinade, vegetable stock and bay leaf. Bring to the boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
    4. Remove pot from heat, skim off surface fat and remove bay leaf.
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    Reviews in English (3)


    We liked this a lot, but it was slightly too "peppery" for us. I used jalapenos, like the submitter (because I'm a spice wimp) - but I think mine were super hot, because my skin is still burning from removing the ribs and seeds. Next time I'll cut it back to just one (and use gloves)! I threw in a couple of carrots, and cooked it in my cast iron dutch oven, initially on the stove, but then put into a 250 degree oven for 3 hours. The goat meat fell right off of the bone. We ate it with bread, but this would go great with rice too. Thanks for sharing this recipe!  -  11 Jul 2016  (Review from Allrecipes US | Canada)


    delicious recipe and I did not use the hot chile peppers  -  07 May 2017  (Review from Allrecipes US | Canada)


    It was very good! I probably won't be ordering it at my local restaurant now that I can make it. I actually made it twice! The 1st time, I subbed [dried] cayenne for chili peppers and it was too hot and I wasn't getting enough curry kick. This time I backed off the cayenne and upped the curry a tbsp. Tweaking complete!  -  13 Mar 2017  (Review from Allrecipes US | Canada)

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