How to prepare curry goat

Curry goat is one of those dishes that can instantly transport you to the Caribbean. Rich, flavorful, and deeply spiced, it’s a staple at family gatherings, festive occasions, and Sunday lunches. While this dish is often associated with Jamaica, curry goat has deep roots across the Caribbean, with each island adding its unique twist.

   

In this post, I’ll walk you through how to prepare curry goat step by step, from cleaning and marinating the meat to slow-cooking it to tender perfection. If you’re short on time or just love the convenience of an Instant Pot, you’ll also want to check out the Instant Pot version of this recipe, featured in my ebook Pressha It - Caribbean Recipes for your Electric Pressure Cooker.

With this guide, you’ll be serving bold Caribbean flavors in no time!

   

What is Curry Goat?

Curry goat is a slow-cooked dish made with tender goat meat, seasoned with bold Caribbean spices, and simmered in a flavorful curry sauce. While it’s especially popular in Jamaican cuisine, this dish is loved across the Caribbean, with subtle variations in how it’s prepared from island to island.

In Trinidad and Tobago, for example, curry goat often starts with a base of green seasoning—a blend of fresh herbs, garlic, and spices—while in Jamaica, Scotch bonnet peppers are key to delivering that signature kick of heat. No matter where it’s made, curry goat is a testament to the Caribbean’s love of vibrant, layered flavors.

This dish is often served with rice and peas, plain white rice, or even soft roti, making it a versatile meal that shines at any table. Whether you’re enjoying it at a celebration or just because curry goat is always a crowd-pleaser.

Essential Ingredients

The magic of curry goat lies in its flavorful ingredients, each playing a key role in creating that authentic Caribbean taste. Here’s a breakdown of what you’ll need:

  

For Cleaning and Marinating

• Goat Meat: The star of the dish. Fresh goat meat works best, but frozen is fine—just ensure it’s fully thawed.
• Flour: A key step in cleaning the goat meat. Rubbing the meat with flour and rinsing it off helps cut the gamey taste, leaving the meat fresh and ready for seasoning.
• Lime or Vinegar: Used alongside the flour for cleaning, lime or vinegar further helps neutralize any strong odors.
• Green Seasoning: A blend of fresh herbs, garlic, ginger, and peppers that forms the backbone of flavor. You can make your own blend using my green seasoning recipe. 
  
  

For Cooking

• Chief Goat and Duck Curry Powder: Specifically formulated for dishes like curry goat, this curry powder delivers bold, authentic Caribbean flavors. If unavailable, a high-quality Caribbean curry powder can be used as a substitute.
• Turmeric: Brightens the curry and contributes to its rich, golden hue.
  
• Massala: 
• Onions, Garlic, and Ginger: These aromatics provide the base for the curry sauce.
• Scotch Bonnet Pepper: For that signature heat. Adjust the amount to suit your spice tolerance.
• Coconut milk: Adds a nice creamy flavor to the curry.
• Optional Additions: Potatoes or Carrots: These can be added during the simmering process for a hearty, one-pot meal.

Each ingredient contributes to the layers of flavor that make curry goat unforgettable. For those who want a quicker preparation method, my Instant Pot version in Pressha It includes all these ingredients, streamlined for busy cooks.

How to Prepare Curry Goat: Step-by-Step

Preparing curry goat is all about layering flavors and taking your time to ensure the meat is tender and the curry is rich and flavorful. One of the most important steps in this process is marinating the goat meat, which tenderizes it and allows the rich Caribbean spices to infuse every bite. Here’s how to prepare curry goat from start to finish:

Step 1: Clean and Marinate the Meat

Clean the Meat: Clean the goat meat with flour and rinsing it. Follow this by rubbing it with lime juice or vinegar to cut any gamey taste. This step is a hallmark of Caribbean cooking and ensures a fresh, flavorful base.


Marinate the Meat: Coat the meat generously with green seasoning, ensuring every piece is covered. You can add a little curry powder here also. For best results, let the meat marinate for at least 2 hours or, even better, overnight in the refrigerator.

   

Step 2: Burn the Curry

First make a curry paste with the remaining curry, water, green seasoning, turmeric, and masala. Set that aside. 

   

Then heat a heavy-bottomed pot or Dutch oven over medium heat and add oil. Once the oil is heated add the whole garlic and let it brown (not burn). Remove the garlic, add the onions, and saute that until opaque.

Add the curry paste to the oil and onions and cook down for about 1-2 minutes. This process, known as "burning the curry," releases the spices’ aroma and intensifies their flavor.

Step 3: Brown the Meat

Add the marinated goat meat without any liquid to the pot and stir to coat it in the toasted curry. Cook for 5–7 minutes, allowing the meat to brown slightly and lock in the seasoning.

   

Step 4: Build the Curry Base

Stir well to combine and let the aromatics cook down for 3–5 minutes.

Step 5: Simmer Low and Slow

Pour enough hot water into the pot to cover the meat. Lower the heat, cover the pot, and let it simmer for 1.5–2 hours, stirring occasionally. Add more liquid if needed to prevent sticking.

At about a 45mins to an hour in, when the meat has started to get tender, add in the coconut milk. Let it continue to simmer.

For a heartier dish, toss in potatoes about 30 minutes before the curry is done.

Step 6: Check for Tenderness

The goat meat should be fork-tender and the sauce thickened. Adjust salt and spice levels to taste.

Step 7: Serve and Enjoy

Serve your curry goat hot with rice and peas, white rice, or soft roti.

If you’re short on time, you can make the Instant Pot version of this recipe, which is featured in my ebook Pressha It. It delivers the same bold Caribbean flavors in half the time while maintaining the dish’s authentic essence.

Tips for Success

Making curry goat can be straightforward, but a few tips can help you take this dish to the next level. Whether it’s your first time or you’re looking to refine your method, keep these tips in mind:

• Use Fresh Goat Meat: Fresh goat meat delivers the best flavor and texture. If fresh isn’t available, ensure frozen meat is fully thawed before cooking.
• Don’t Skip the Cleaning: Cleaning the goat meat with flour and lime or vinegar is a crucial step in Caribbean cooking. It helps remove any gamey taste, leaving the meat fresh and ready to soak up the seasonings.
• Marinate for Maximum Flavor: Allow the goat meat to marinate for at least 2 hours or overnight. This ensures the spices penetrate the meat, creating bold, authentic flavors.
• Toast Your Curry Powder: Burning the curry (toasting it in oil) before adding the meat intensifies the spices and gives the dish its distinctive aroma and depth.
• Cook Low and Slow: Traditional stovetop curry goat benefits from slow simmering. This tenderizes the meat and allows the flavors to meld beautifully.
• Adjust the Heat to Your Preference: Scotch bonnet peppers are a signature ingredient, but you can reduce the amount or remove the seeds to control the spice level. For more heat, leave the seeds intact or add extra pepper.
• Add Potatoes for a Hearty Twist: If you want a more filling meal, add vegetables like potatoes or carrots during the last 30 minutes of cooking. They soak up the curry sauce and add extra texture.
• Don’t Rush the Process: Patience is key to getting tender, flavorful curry goat. If the meat isn’t tender enough, give it more time—it’s worth the wait.
• Experiment with Side Dishes: While rice and peas or roti are traditional pairings, feel free to try it with fried plantains, boiled dumplings, or even bread for a fun twist.

With these tips, your curry goat will turn out delicious every time.

   

Serving Suggestions

Curry goat is a versatile dish that pairs perfectly with a variety of side dishes, making it a star of the table. Here are some classic and creative ways to serve it:

Traditional Pairings

• Rice and Peas: A Caribbean staple that complements the bold flavors of curry goat beautifully.
• White Rice: Simple and effective, white rice soaks up the rich curry sauce and lets the flavors shine.
• Roti: Perfect for scooping up every last bit of curry, roti adds a comforting, chewy texture.

Creative Options

• Boiled Ground Provisions: Serve curry goat alongside yams, dasheen, or sweet potatoes for a hearty and traditional Caribbean twist.
• Fried Plantains: Sweet and caramelized plantains provide a delicious contrast to the savory, spiced curry.
• Boiled Dumplings: These tender, flour-based dumplings add an extra layer of comfort to the meal.
• Bread: A warm, crusty loaf can be used to soak up the flavorful sauce.

FAQs

If you’re new to making curry goat or just looking for a little extra guidance, here are answers to some common questions:

1. Can I use lamb or beef instead of goat?
Absolutely! While goat is the traditional choice, lamb or beef can be great substitutes. The cooking time may vary slightly depending on the cut of meat, so be sure to adjust accordingly.

2. How do I reduce the spice level?
To make the dish milder, you can use less Scotch bonnet pepper or remove its seeds before adding it. Alternatively, you can omit the pepper altogether and use milder chilies or sweet peppers.

3. What cut of goat meat works best for curry?
Bone-in pieces, such as the shoulder or leg, are ideal because the bones add extra flavor to the curry. However, boneless goat meat works well too if you prefer a more convenient option.

4. How long does it take to cook curry goat?
On the stovetop, curry goat typically takes 1.5–2 hours to become tender. If you’re using a pressure cooker or Instant Pot, it can be ready in as little as 45 minutes.

5. Can I add vegetables to curry goat?
Yes! Adding potatoes, carrots, or even green beans during the last 30 minutes of cooking is a great way to make the dish heartier.

6. How do I store and reheat leftover curry goat?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simmer gently on the stovetop or microwave in short intervals until warmed through. Add a splash of water if the sauce has thickened too much.

7. Can I freeze curry goat?
Yes, curry goat freezes beautifully. Portion it into airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Curry goat is more than just a dish—it’s a celebration of Caribbean flavors, culture, and tradition. With its tender meat, bold spices, and rich sauce, it’s a meal that brings people together, whether at festive gatherings or cozy family dinners.

If you’re new to cooking curry goat, don’t worry. By following the steps in this guide, you’ll be able to prepare a dish full of authentic Caribbean flavor.

Don’t forget to share your results—I’d love to hear how it turned out! Be sure to rate the recipe in the card below and leave a comment to let others know how you enjoyed it.

Looking for more Caribbean recipes? Explore other favorites on the blog to expand your repertoire of bold and delicious dishes.

Here are some other meat favorites:

• Curry stew chicken
• Stew oxtail
• Curry lamb
• Stew chicken with coconut milk