Dinner · Jamaican

Jamaican Curry Goat

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 21, 2026

Tender chunks of curry goat simmered until they practically fall apart, with a golden sauce that gets its depth from a good long marinate and real Jamaican curry powder. The pressure cooker does the heavy lifting, so you get slow-cooked flavor in a fraction of the time. Serve it over rice and peas and you have a plate people will remember.

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Jamaican Curry Goat

Why you'll love this

  • Fall-apart tender goat in about half the time of stovetop braising.
  • Bold, layered curry flavor from a real marinate and toasted spices.
  • One pot from browning to finish, so cleanup is easy.
  • Adjustable heat: keep the scotch bonnet whole for mild, pierce it for more kick.

EveryDayMeal recipe

Jamaican Curry Goat

Prep
15m
Cook
70m
Total
85m
Serves
6
Level
Medium

Ingredients

  • 3 pounds goat meat, cut into chunks
  • 2 1/2 tablespoons Jamaican curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon all-purpose seasoning
  • 1/4 teaspoon ground allspice
  • 1 onion, chopped
  • 6 garlic cloves, sliced
  • 3 sprigs fresh thyme
  • 2 tablespoons cooking oil
  • 1 1/4 cups water
  • 1 scotch bonnet pepper, left whole
  • 1 large russet potato, cut into chunks
  • to taste salt
  • to taste black pepper

Equipment

  • 6-quart electric pressure cooker
  • Large mixing bowl
  • Sharp knife
  • Cutting board

Instructions

  1. Rinse the goat meat with a splash of vinegar and cool water, then pat it dry so the seasoning clings well.
  2. Season the goat with 1 1/2 tablespoons of the curry powder, plus the all-purpose seasoning, ground ginger, allspice, chopped onion, sliced garlic, and thyme. Toss to coat every piece, cover, and marinate at least 4 hours or overnight so the spices soak deep into the meat.
  3. Pick the onion and garlic out of the marinade and set them aside, since they can burn during browning and you will add them back in a moment.
  4. Set an electric pressure cooker to high saute and add 1 tablespoon of the oil. Brown the goat in batches, about 2 to 3 minutes per side, until it takes on a deep color that builds flavor. Remove the goat, add the remaining 1 tablespoon oil and the rest of the curry powder, and stir for about 10 seconds until fragrant. Add the reserved onion and garlic and cook until softened, about 4 minutes, splashing in a little water if it looks dry.
  5. Return the goat to the pot along with the water. Lock the lid and cook on high pressure for 40 minutes, then let the pressure release naturally for 10 minutes before releasing whatever remains.
  6. Open the lid and switch back to saute. Add the potato chunks and the whole scotch bonnet, then cook 10 to 15 minutes until the potatoes are fork tender and the sauce thickens. Fish out the scotch bonnet, taste, and season with salt and pepper before serving.

Tips from the kitchen

  • Marinate overnight if you can. The longer rest is what gives curry goat its signature depth.
  • Leave the scotch bonnet whole and unbroken so you get its floral heat and aroma without blowing out the spice level.
  • If your sauce is thin after cooking, mash a few potato chunks against the side of the pot to thicken it naturally.

Estimated nutrition per serving: 420 cal · 45g protein · 12g carbs · 20g fat

Make it your own

  • Swap the goat for lamb or bone-in chicken thighs and cut the pressure time to about 20 minutes.
  • Add a couple of chopped carrots with the potatoes for extra color and sweetness.
  • Stir in a splash of coconut milk at the end for a richer, mellower sauce.

Storing & make-ahead

Store leftovers in an airtight container in the fridge up to 4 days. The flavor actually improves overnight. Reheat gently on the stove with a splash of water. It also freezes well for up to 3 months.

Good to know

Can I make this without a pressure cooker?
Yes. Brown and build the base in a heavy pot, then cover and simmer low for 2 to 3 hours until the goat is tender, adding water as needed.
Where do I find Jamaican curry powder?
Look in the international aisle, at a Caribbean market, or online. It leans more allspice-forward than standard curry powder, which matters for authentic flavor.
Is the scotch bonnet very spicy?
It can be, but leaving it whole releases mostly flavor and aroma. Remove it before serving and the dish stays mild.
Do I need bone-in goat?
Bone-in adds richness to the sauce, but boneless works fine. Just watch the timing since boneless can cook a little faster.

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