Best 9 Curry Goat Recipes

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Embark on a culinary journey to Jamaica with our authentic Curry Goat recipe, a tantalizing fusion of flavors and textures. This traditional dish, deeply rooted in Jamaican culture, promises a symphony of spices, tender goat meat, and a rich, flavorful sauce. Our recipe guide takes you step-by-step through the process, ensuring you create a dish that captures the essence of Jamaican cuisine.

In addition to the Classic Curry Goat recipe, we present a delightful array of variations to suit diverse preferences. Explore the vibrant flavors of our Coconut Curry Goat, a creamy and aromatic rendition that adds a touch of sweetness to the dish. For those who prefer a spicier kick, our Scotch Bonnet Curry Goat delivers a fiery intensity that will ignite your taste buds. And for a healthier alternative, our Curry Goat Soup offers a lighter, broth-based version that retains all the bold flavors.

Each recipe is meticulously crafted with detailed instructions and a comprehensive list of ingredients, ensuring successful preparation. We provide cooking tips and insights into the unique ingredients that make Jamaican curry goat so special. Join us on this culinary adventure and discover the secrets of creating an unforgettable Jamaican feast.

Here are our top 9 tried and tested recipes!

INDIAN GOAT CURRY



Indian Goat Curry image

An aromatic, comforting curry made in the pressure cooker. In India, this curry is normally made with kid goat meat but you could also use lamb. Serve with rice or hot chapatis.

Provided by Anonymous

Time 1h50m

Yield 6

Number Of Ingredients 17

3 ½ pounds baby goat meat, cut into small cubes
salt to taste
3 teaspoons ground turmeric, divided
5 tablespoons vegetable oil
1 teaspoon white sugar
3 medium potatoes, halved
3 pods cardamom
4 whole cloves
1 (1 inch) piece cinnamon stick
3 medium onions, thinly sliced
2 peppers green chile peppers, minced
4 cloves garlic, minced
1 (1 inch) piece minced fresh ginger root
2 medium tomatoes, sliced
¾ teaspoon chili powder
2 ¼ cups water, divided, or as needed
freshly chopped cilantro

Steps:

  • Wash goat meat well under cold running water and pat dry. Rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add sugar, allowing it to caramelize. Saute potatoes in the caramelized sugar until golden, about 5 minutes. Remove potatoes and set aside.
  • Stir in cardamom pods, cloves, and cinnamon stick. Add sliced onion, chile peppers, garlic, and ginger. Cook until onions are soft and golden, about 5 minutes. Stir in tomatoes, remaining 2 teaspoons turmeric powder, and chili powder; cook, stirring often, for about 5 minutes. Add goat meat, stirring to blend everything. Add enough water to cover the meat, about 2 cups.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Taste curry and adjust seasoning with salt and sugar to taste if necessary.
  • Check the goat to make sure it is tender. Add the potatoes and about 1/4 cup more water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
  • Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning once more. Transfer to a serving dish and garnish with fresh cilantro.

Nutrition Facts : Calories 466 calories, Carbohydrate 29.3 g, Cholesterol 124 mg, Fat 16.8 g, Fiber 4.5 g, Protein 48.5 g, SaturatedFat 3.4 g, Sodium 160.8 mg, Sugar 5.8 g

JAMAICAN GOAT CURRY



Jamaican Goat Curry image

Slow cooked goat stew Jamaican-style. This stew can be made on the stove-top or in the crockpot. Times reflect stove-top cooking. This can be made with lamb or beef in lieu of goat, as availability requires. Additional coconut milk or curry powder can be added to taste. Modified from simplyrecipes.com. Posted for ZWT9.

Provided by strawberrybird

Categories     Curries

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/4 cup vegetable oil
6 -8 tablespoons curry powder
1 tablespoon allspice (see step 1)
3 lbs goat meat (can use lamb or beef if you can't find goat)
salt
2 onions, chopped
1 habaneros or 1 jalapeno pepper, seeded and chopped
1 teaspoon ginger, garlic
1 tablespoon garlic, minced
1 (8 ounce) can coconut milk
1 (15 ounce) can tomato sauce or 1 (15 ounce) can crushed tomatoes
1 tablespoon dried thyme
3 -4 cups water
5 yukon gold potatoes, peeled and cut into 1-inch chunks

Steps:

  • If you can find Jamaican curry powder, use it and omit the allspice. If not, use regular curry powder and add the allspice to it. Add 6 tbsp of curry powder, more if you like it more spicy.
  • Cut the meat into large chunks, maybe 2-3 inches across. Feel free to add the bones if you have them; you can remove them later.
  • Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.
  • Pat the meat dry and brown well in the curried oil. Do this in batches and don't overcrowd the pot. It may take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.).
  • Add the onions and pepper to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.
  • Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 4-5 tablespoons of the curry powder. Add 4 cups of water. Stir to combine. Add the thyme.
  • If you want to cook on the stove, bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat. If you want to cook in a crockpot, transfer the mixture to the crockpot and cook on low for 8-10 hours.
  • If you have cooked the meat on the stove, add the potatoes when the meat is close to being done - tender but not falling apart. Cook about 30 minutes or until the potatoes are done. Then, skim the fat off the top of the pot if needed.
  • If you cooked the meat in the crockpot, boil the potatoes until tender. Skim the layer of fat off the top of the curry, if needed, and mix in the potatoes.
  • If you used bones, remove them before serving.

JAMAICAN GOAT CURRY



Jamaican Goat Curry image

Jamaican goat curry that will have you coming back for more. The meat is so tender it melts in your mouth. You can adjust the heat by using more or less of the Scotch bonnet pepper. You never knew how good goat could be! Serve with white rice or rice with peas.

Provided by Cook and a half

Categories     Soups, Stews and Chili Recipes     Stews

Time 10h15m

Yield 6

Number Of Ingredients 14

3 pounds bone-in goat meat, cubed
½ cup white vinegar
1 large onion, chopped
½ cup Jamaican curry powder, divided
2 Scotch bonnet peppers, seeded and chopped
3 cloves garlic, chopped
6 allspice berries (pimento seeds)
½ teaspoon salt
½ teaspoon ground black pepper
4 sprigs fresh thyme, leaves stripped
2 tablespoons vegetable oil
2 large potatoes, diced
2 carrots, diced
water to cover

Steps:

  • Combine goat meat and vinegar in a large bowl; cover with water. Let stand, about 5 minutes. Drain, massaging the meat.
  • Mix onion, 6 tablespoons curry powder, Scotch bonnet peppers, garlic, allspice berries, salt, pepper, and thyme together in a bowl to make a spice rub. Rub into goat meat until coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
  • Scrape spice rub off the goat meat, reserving it in a bowl.
  • Heat oil in a large saucepan over high heat. Add remaining 2 tablespoons curry powder; stir until dark and fragrant, about 1 minute. Add goat meat; cook until browned, 1 to 2 minutes per side.
  • Stir reserved spice rub, potatoes, and carrots into the saucepan. Pour in enough water to cover. Bring to a boil; reduce heat to medium-low and simmer, covered, adding more water as needed, until goat meat is tender, 1 1/2 to 2 hours. Discard allspice berries. Season with salt and pepper.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 29.8 g, Cholesterol 106.3 mg, Fat 10.2 g, Fiber 6.2 g, Protein 42.4 g, SaturatedFat 2.3 g, Sodium 331.6 mg, Sugar 2.3 g

TRINIDADIAN CURRY GOAT



Trinidadian Curry Goat image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds goat (boned or boneless), cut into 2-inch cubes
2 tablespoons curry powder, such as Lalah's Madras Curry Powder
1/2 teaspoon salt
4 leaves shado beni, chopped (chopped cilantro can be substituted)
2 cloves garlic, crushed
1 medium onion, sliced
Cooking oil
Roti, for serving
Hot pepper sauce, for serving

Steps:

  • In a sealable container, combine the meat, 1 tablespoon curry powder, salt and shado beni. Mix and let sit for an hour, or while you prepare the other ingredients.
  • In a skillet or saucepan over medium heat, saute the garlic and onions in a little cooking oil until clear. Then stir in the remaining 1 tablespoon curry powder. Stir until the curry paste turns a little dark.
  • Then add the seasoned meat and increase the heat, stirring until the meat is slightly browned. Add 3 cups water and simmer covered, stirring every 15 minutes, for about an hour. It's finished when most of the water has cooked off and the meat is tender to your liking.
  • Serve with roti and a hot pepper sauce on the side.
  • This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

MUTTON VARUVAL (MALAYSIAN INDIAN-STYLE GOAT CURRY)



Mutton Varuval (Malaysian Indian-Style Goat Curry) image

This recipe is the star dish every Diwali at my Indian relative's home in Malaysia. I had to beg my husband's aunt to give up her secret recipe so we could make it for our wedding. Serve over rice or with Indian breads such as naan or chapati.

Provided by Lydia Parison

Categories     World Cuisine Recipes     Asian     Indian

Time 3h

Yield 6

Number Of Ingredients 19

2 pounds goat stew meat, cut into chunks
2 teaspoons salt, divided
1 teaspoon ground turmeric, divided
½ teaspoon ground black pepper
2 small red onions, quartered
1 ½ tablespoons coconut oil
1 cinnamon stick, broken into pieces
2 whole star anise pods
4 cardamom pods
1 tablespoon fennel seeds
½ teaspoon whole cloves
2 tablespoons curry leaves, divided
1 tablespoon ginger-garlic paste
1 small tomato, diced
1 teaspoon coconut oil
1 ½ teaspoons garam masala
1 ½ teaspoons curry powder
1 ½ teaspoons ground paprika
½ cup chopped fresh cilantro

Steps:

  • Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.
  • Place red onions in a blender; grind into a smooth paste.
  • Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.
  • Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.
  • Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

Nutrition Facts : Calories 205.5 calories, Carbohydrate 6 g, Cholesterol 70.9 mg, Fat 7.6 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 4.6 g, Sodium 948.6 mg, Sugar 1.5 g

CURRY GOAT



Curry Goat image

Provided by Food Network

Categories     main-dish

Time 14h10m

Yield 10 to 12 servings

Number Of Ingredients 8

5 pounds frozen goat meat, defrosted
7 to 8 whole allspice
3 cloves garlic, coarsely chopped
1 onion, chopped
1 to 2 Scotch Bonnet peppers
1/2 sprig fresh thyme
1 cup spicy curry powder
2 tablespoons seasoning salt, such as Lawry's

Steps:

  • In a large bowl, mix the goat, allspice, garlic, onion, peppers and thyme. Sprinkle the curry and seasoning salt over the mixture and mix well.
  • Place the bowl in the refrigerator to marinate for overnight, about 12 hours.
  • After marinating, place the mixture into a pot and add water just under the level of the meat. Cover the pot and cook over high heat for 30 minutes. After 30 minutes, lower the heat to medium and cook for another 1 to 1 1/2 hours. (Use a long spoon to stir the meat from bottom to the top every 15 to 20 minutes until the heat is turned down.)
  • When the meat can be cut easily with the spoon, it is fully cooked. Remove from the heat and let the meat sit so the oil from the meat can rise to the top. Skim off the oil and discard.

CURRY GOAT



CURRY GOAT image

Categories     Lamb

Yield 3 People

Number Of Ingredients 15

2 pounds goat meat (or lamb) without bones
1 lime, juiced
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 Scotch bonnet pepper (any color), seeded and minced
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice (dry pimento berries)
3 tablespoons curry powder
2 whole scallions, sliced
1 onion, sliced
3 cloves garlic, minced
1/4 cup vegetable oil
3 tomatoes, diced
1/2 cup coconut milk (optional)
3 cups water

Steps:

  • Rinse goat meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender. Instead of simmering for 2-3 hours you can cook goat in a a Pressure Cooker for ~40-45 minutes

CURRY GOAT



Curry Goat image

Make and share this Curry Goat recipe from Food.com.

Provided by Miss-Alex

Categories     Meat

Time 2h35m

Yield 3 serving(s)

Number Of Ingredients 10

3 lbs goat meat, cubed
4 tablespoons curry powder
1 medium onion, diced
3 tablespoons oil
1/4 teaspoon thyme
1/2 ounce vinegar
1 teaspoon salt
1 teaspoon black pepper (optional)
3 potatoes (optional)
2 tablespoons breadcrumbs (optional)

Steps:

  • Cut the goat into cubes.
  • Peel skin off potatoes and cut into cubes.
  • Wash the meat with the vinegar and hot water for 30 minutes, then rinse.
  • Season meat with 2 tblspn curry powder, diced onions, salt and pepper and refrigerate for an hour or more.
  • In a pot, add the oil and the 2 tblspn of curry powder.
  • When powder changes color add meat and fry for 2 minutes, add 2 cups of water immediately, and add potatoes,turn heat down to medium.
  • Boil for 15 minutes, then taste the stew, add any extra salt if necessary.
  • Boil for an extra 45 minutes, adding water when needed.
  • Too make the stew thicker add the breadcrumbs.

Nutrition Facts : Calories 658.2, Fat 25.3, SaturatedFat 5.2, Cholesterol 258.6, Sodium 1152.7, Carbohydrate 8.6, Fiber 3.3, Sugar 1.8, Protein 94.8

YA MAKIN' CURRY GOAT



Ya Makin' Curry Goat image

Make and share this Ya Makin' Curry Goat recipe from Food.com.

Provided by David04

Categories     Lamb/Sheep

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs goat meat, cut into 1-2 inch pieces
1 medium onion, sliced
3 garlic cloves, crushed
3 teaspoons thyme
1 tomatoes, sliced
1/2 habanero pepper
2 scallions
1/2 teaspoon curry powder, for seasoning the meat
1 1/2 tablespoons curry powder, for cooking
1/4 teaspoon cumin
3 tablespoons cilantro
1/2 teaspoon ketchup
3 1/4 cups water

Steps:

  • Wash and drain goat. Season with salt, pepper, thyme, tomato, 1/2 teaspoon curry, cumin, cilantro, and ketchup. Mix well and marinade in fridge for at least 2 hours
  • In a coated pot on medium/high heat, saute onion and garlic.
  • Add the pepper and 1 1/2 tbsp curry and cook about 2 minutes, until it's really thick.
  • Add 1/4 cup of water and cook on medium heat for 5 minutes. Keep stirring.
  • Raise heat and add goat, stirring to coat the meat. Cover and simmer.
  • Add 3 cups of water to the bowl that had the goat and set aside.
  • Stir every few minutes for about 25 minutes, remove lid and turn up the heat. When you can stir and see the bottom without any liquid, add the water. Bring to boil, turn heat to low.
  • Cover cook for about 2 hours, stirring every 15 minutes. If needed, turn up the heat to thicken the gravy, being careful not to burn.

Tips:

  • Choose the right cut of goat meat: Goat shoulder or leg is best for curry, as it has a good amount of marbling and connective tissue, which will break down and tenderize during cooking.
  • Marinate the goat meat overnight: This will help to tenderize the meat and infuse it with flavor. A simple marinade made with yogurt, spices, and herbs is all you need.
  • Sear the goat meat before cooking: This will help to brown the meat and lock in the juices. Be sure to sear the meat over high heat in a large pot or Dutch oven.
  • Use a variety of spices and herbs: Curry goat is a dish that is full of flavor, so don't be afraid to use a variety of spices and herbs. Some common spices used in curry goat include cumin, coriander, turmeric, and garam masala. Some common herbs used in curry goat include cilantro, mint, and parsley.
  • Cook the curry goat low and slow: Curry goat is a dish that takes time to cook, so be patient. Cook the curry goat over low heat for at least 2 hours, or until the meat is fall-off-the-bone tender.
  • Serve the curry goat with rice or roti: Curry goat is traditionally served with rice or roti, but it can also be served with other sides such as potatoes, vegetables, or salad.

Conclusion:

Curry goat is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. With a little planning and preparation, you can easily make curry goat at home. So next time you're looking for a new dish to try, give curry goat a try. You won't be disappointed.

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