Jamaican goat curry

Jamaican goat curry

It’s been a little while since my last rendezvous with goat meat so why not revisit it with the warmth, and spice, of the Caribbean. It was in the 17th century that, when Jamaica was under English rule, East Indian servants for the Brits brought with them their own cooking methods. And why wouldn’t they? I’m guessing as time went on, the introduced spices became common ingredients, adding to a cuisine that was already influenced by the Spanish and Cantonese/Hakka people.

I used a recipe I found online as well as checking out many others to get a sense of all the different spices that people use to construct a Jamaican goat curry. The actual spice mix is very similar to your typical Indian ones, and to be honest, the end result tastes much like a good Indian meat curry. Try to use goat here if you can get it but go with mutton, beef chuck or even lamb shanks if you can’t.

I served my curry with a couple of typical Jamaican side dishes like rice and peas (I used black eye peas) and slices of plantain I fried in a little butter and oil. Plantain may be a bit of an elusive fruit to get but you can get it at some Asian markets. If you have it at your disposal as I do, Newtown’s Fiji Market has them pretty much year round.

Jamaican goat curry recipe

jamaican goat curry

serves 4



  • 1 kg goat meat, with bone
  • 3 cloves garlic, finely grated
  • 2 bay leaves
  • 1 cinnamon quill (2 inch), split
  • 3 tbsp Jamaican spice mix
  • 3 tbsp cider vinegar
  • 2 star anise
  • 1 habanero pepper, chopped


Combine all marinade ingredients and rub into the goat meat really well. Cover and refrigerate overnight.


  • 2 tbsp canola oil, plus 2 tbsp extra
  • 1 onion, chopped
  • 2 tbsp Jamaican spice mix
  • 1 cup chopped fresh tomato
  • 2 cups beef stock
  • 1½ cups coconut milk
  • sea salt & milled black pepper, to taste


Preheat oven to 170°C.

Heat oil in a large skillet over medium heat. Place all of the marinated goat, along with any marinade, in the skillet and brown on both sides. Transfer everything into an appropriately-sized ovenproof vessel and set aside. Wipe out the frying pan with paper towels, add the extra 2 tablespoons of oil and heat over medium flame. Sauté the onions until soft, stirring occasionally. Add the spice mix and continue stirring for another minute. Add the chopped tomatoes and continue cooking until soft. Add the stock and bring to the boil. Reduce to a simmer, check for seasoning and then pour this over the seared goat. Pour the coconut milk in with the goat, stir and cover with a lid.

Cook in the oven for 3 hours, stirring once or twice.

Serve hot with rice & peas and fried plantain.

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