There’s something soul-warming about a pot of goat curry simmering gently on the stove, perfuming the kitchen with rich Caribbean spices and savory depth. This island-style goat curry with carrots and onions is not just a recipe—it’s a whole mood. A nod to traditional jamaican cuisine, this dish leans into the deep flavor of marinated goat meat, slow-cooked until it’s fall-off-the-bone tender and paired with sweet carrots and sautéed onions. It’s hearty, humble, and loaded with flavor—exactly the kind of comfort food that brings people to the table. If you’re a fan of dishes like brown stew chicken or exploring other goat curry recipes jamaican style, this one deserves a place in your rotation.
Goat Curry with Carrots and Onions
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Main Course
Cuisine African, Caribbean, Indian
Dutch oven or heavy-bottomed pot This is ideal for even heat distribution and slow cooking. If you don’t have one, a large stock pot or a deep sauté pan with a lid will work.
Mixing bowls For marinating the goat meat.
Wooden Spoon or Spatula For stirring the curry without scratching your cookware.
Sharp chef’s knife For chopping vegetables and trimming the meat.
Cutting board Preferably a separate one for meat and vegetables for food safety.
For the Marinade
- 2½ lbs bone-in goat meat cut into 1½-inch chunks (ask your butcher to chop it)
- 1 tablespoon Jamaican curry powder preferably hot
- 1 teaspoon ground allspice
- 1 tablespoon fresh thyme leaves or 1 tsp dried thyme
- 4 cloves garlic minced
- 1 tablespoon grated ginger
- 1 scallion chopped
- 1 small onion chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon white vinegar
- Juice of 1 lime
For Cooking
- 2 tablespoons vegetable oil
- 1 large onion sliced
- 2 carrots peeled and chopped into chunks
- 1 Scotch bonnet pepper whole (optional, for heat)
- 2 teaspoons more Jamaican curry powder for toasting in oil
- 1½ cups water or low-sodium beef broth
- 2 teaspoons brown sugar
- Fresh parsley or scallions for garnish (optional)
Marinate the Goat
Start by giving the goat meat a proper bath in flavor. In a large bowl, combine the goat meat with lime juice, vinegar, garlic, ginger, scallions, chopped onion, thyme, allspice, salt, pepper, and 1 tablespoon of curry powder. Mix well with your hands or a spoon, ensuring every piece is coated. Cover and marinate for at least 4 hours—overnight is best for flavor penetration.
Brown the Meat
In your Dutch oven or large pot, heat the vegetable oil over medium heat. Add 2 teaspoons of curry powder directly into the oil and toast it for 30 seconds—this "burning" of the curry is key in jamaican food and releases the full flavor of the spice blend.
Add the marinated goat meat (but not the marinade liquid yet). Sear the meat on all sides until browned, about 6–8 minutes. This builds the base of your curry’s flavor.
Build the Curry
Once the meat is browned, toss in the sliced onions and cook until softened, about 5 minutes. Add the carrots, the whole Scotch bonnet pepper (don’t burst it unless you like serious heat), and the reserved marinade liquid. Pour in the water or beef broth and stir in the brown sugar. Bring it all to a simmer.
Simmer Low and Slow
Cover the pot with a lid, lower the heat, and let it gently simmer for about 1.5 to 2 hours. Stir occasionally, making sure nothing is sticking to the bottom. The meat should become tender, and the sauce thickened.
If the curry gets too thick before the goat is fully cooked, just add a splash of water. If it’s too thin at the end, remove the lid for the last 10–15 minutes to let it reduce.
Final Taste and Serve
Taste for salt and adjust if necessary. Fish out the Scotch bonnet if used whole. Garnish with fresh parsley or scallions and serve hot.
Pairings
This curry goat jamaican recipe is traditionally served with white rice, rice and peas, or boiled dumplings. But don’t stop there:
- Festival (sweet fried dough) or fried plantains bring a sweet contrast to the spicy curry.
- A side of steamed cabbage or callaloo helps balance the richness.
- To drink, go with ginger beer, sorrel, or a cold Red Stripe beer.
- If you're making a Caribbean spread, pair this dish with jamaican beef stew, or even a lighter option like jamaican fish recipes (escovitch snapper, anyone?). If you enjoy the flavor base here, you’ll likely enjoy other curry goat recipe caribbean variations like curry shrimp jamaican style.
FAQs
1. What cut of goat meat should I use?
For the best flavor and texture, go with bone-in goat shoulder or leg meat. The bones add richness to the curry sauce, and the tougher cuts become tender with slow cooking. Boneless goat is an option but won’t deliver quite the same depth.
2. Can I use lamb instead?
Yes, and many lamb curry recipes follow a similar method. Lamb shoulder is a great substitute and has a slightly milder flavor than goat.
3. Is there a slow cooker version of this recipe?
Absolutely. You can follow this curry goat jamaican recipe slow cooker style by browning the meat and spices on the stove first, then transferring everything to the slow cooker. Cook on low for 8 hours or high for 5. It’s a great set-it-and-forget-it version of jamaican curry goat slow cooker cooking.
4. How spicy is this dish?
It can be mild or fiery—it’s up to you. Using a whole Scotch bonnet without piercing it will give you aroma without too much heat. Slice or mash it for more intensity. Jamaican curry powder itself has a gentle heat, but the Scotch bonnet takes it to the next level.
5. What makes this a “Jamaican” goat curry?
It’s all about the seasoning and the technique. Jamaican curry powder is different from goat curry indian styles—more turmeric-forward and earthy. The practice of “burning” the curry, the use of thyme, allspice, and Scotch bonnet, and the long slow simmer all contribute to a uniquely Jamaican flavor.
