Jamaican Curry Goat

Jamaican Curry Goat


  • 2 1/2 pounds goat meat cut up
  • 1 inch ginger chopped or grated
  • 2 stalks whole thyme
  • 1 teaspoon oregano
  • 2 tablespoons Jamaican curry powder (this curry powder is different from the Indian curry powder. ¬†Jamaican curry powder is a blend of turmeric, coriander, fenugreek, cumin, pimento, black pepper and star anise).
  • I also added a tablespoon of Jerk Seasoning as suggested by another local
  • 4 garlic cloves
  • 1 large onion
  • 1 tablespoon All-purpose seasoning or Chicken Maggi granules
  • 1/2 teaspoon black pepper
  • 2 stalks scallions
  • 2 large potatoes
  • 2 large carrots
  • pinch of salt
  • Scotch Bonnet Jamaican peppers (or habaneros if you cannot find the Scotch Bonnet peppers)


  1. Mix all above (except the carrots and potatoes)and leave it covered overnight.
  2. Before frying it up, remove all the whole herbs so as not to burn it.
  3. In a fry pan add a little oil and brown goat, moving it around so as not to burn it.
  4. Chop up the whole herbs and add to fry pan.
  5. At this point I cooked it on slow heat and covered it so it formed its own gravy.
  6. Add water when necessary.
  7. Add the potatoes and carrots and cook till done.
  8. Cover and cook again on medium-low till the meat is tender.  I sometimes leave it for about an hour and a bit on a slow simmer.

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