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–+ servings
Hearty beef and onion stew in a rustic pot, perfect for comfort food.
Victor Eskew

Jamaican Curried Goat

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This traditional Jamaican curry builds deep, aromatic flavor through marinating and slow braising, yielding tender, spice-rich goat that freezes beautifully for up to 3 months. One batch serves 6 immediately or provides multiple quick meals when portioned and frozen. Perfect for batch cooking systems where bold, complex flavor is the foundation for easy weeknight dinners.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: dinner, Lunch
Cuisine: Jamaican
Calories:
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New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 5 lb Goat Meat cut into chunks, available at Restaurant Depot, Costco frozen section, or local Jamaican/Caribbean markets
  • 5 tablespoon Jamaican Curry Powder divided, 3 tablespoon for marinade, 2 tablespoon for toasting
  • 1 teaspoon Allspice
  • 6 cloves Garlic, minced minced
  • 2 cups Onion diced
  • 6 stalks Scallions chopped
  • 4 sprigs Thyme fresh
  • 2 Scotch Bonnet Peppers finely chopped, adjust for heat preference
  • 2 tablespoon White Vinegar
  • 2 teaspoon Salt, Morton Coarse Kosher Salt Morton brand
  • 2 teaspoon Black Pepper
Braise
  • 3 tablespoon Avocado Oil or vegetable oil
  • 4 cups Chicken Stock or water

Equipment

  • Large Bowl
  • Dutch Oven
  • Measuring spoons
  • Measuring Cups
  • Knife
  • Cutting Board

Method
 

Marinate
  1. Combine goat meat, 3 tablespoon curry powder, allspice, garlic, onion, scallions, thyme, Scotch bonnet peppers, vinegar, salt, and black pepper in a large bowl.
  2. Mix well to coat the meat evenly.
  3. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for best flavor.
Toast and Sear
  1. Heat oil in a large Dutch oven over medium heat.
  2. Add the remaining 2 tablespoon curry powder to the oil and toast for 1 minute, stirring constantly.
  3. Working in batches, add the marinated goat meat and sear for 5-7 minutes until browned on all sides.
  4. Remove and set aside.
  5. Repeat with remaining meat.
Braise
  1. Return all the meat to the pot.
  2. Add chicken stock, ensuring the meat is mostly covered and the liquid comes about ¾ up the sides.
  3. Bring to a boil, then reduce heat to low.
  4. Cover and simmer for 2 to 2 ½ hours, stirring occasionally, until the meat is fork-tender and pulling away from the bone.
  5. Add more liquid if needed to prevent burning.
Finish
  1. Taste and adjust seasoning with salt and pepper.
  2. If the sauce is too thin, simmer uncovered for 10-15 minutes to concentrate.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The overnight marination isn't optional—it breaks down the meat and builds foundational flavor that can't be rushed. Toasting the curry powder in oil before adding the meat activates the spices and prevents a raw, chalky taste. Goat requires the full 1.5-2 hour simmer to become tender; don't cut this short or the texture suffers. Portion into individual servings before freezing for easy weeknight assembly over rice or with flatbreads. If goat is unavailable, lamb shoulder works with the same technique. The Scotch bonnet adds authentic heat, but remove the seeds for milder versions.

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