This Jamaican curry goat stew with roasted vegetables is my cold-night, big-bowl, clear-the-sinuses kind of dinner. It hits that sweet spot between cozy stew and bold Jamaican spice: toasty curry, thyme, scallion, a little heat from Scotch bonnet, and goat that turns buttery once it has time to simmer. I roast a tray of vegetables separately so they stay caramelized (not mushy) and then tumble them into the pot right at the end for a chunky, colorful finish. If you came here for a curry goat Jamaican recipe that tastes like it took all day but is mostly hands-off once it starts simmering, you are in the right place.
Jamaican Curry Goat Stew with Roasted Vegetables (Weeknight-ish Comfort, Real Island Flavor)
Tender jamaican goat curry simmered in a fragrant curry gravy, finished with caramelized roasted vegetables for a hearty one-pot-style meal.
Prep Time 25 minutes mins
Cook Time 2 hours hrs 15 minutes mins
Total Time 2 hours hrs 40 minutes mins
Course Main Dish
Cuisine Caribbean
large heavy pot with lid (dutch oven) A 5 to 7 quart enameled dutch oven is ideal for steady simmering and good browning. A heavy stainless pot works too; just watch the heat so the curry does not scorch.
rimmed sheet pan Half-sheet pan is perfect for roasting vegetables in one layer. If you only have a smaller pan, roast in two batches so the vegetables caramelize instead of steaming.
Large Mixing Bowl For tossing the goat with seasonings. A zip-top bag also works and keeps the mess down.
chef knife and cutting board A sharp knife matters here because you are slicing aromatics and cutting vegetables into even chunks so everything cooks at the same pace.
Wooden spoon Great for scraping up browned bits from the pot. A silicone spatula works if you want something that hugs the corners.
Fine mesh strainer (optional) Useful if you want to skim out whole spices or thyme stems, but not required. You can also tie herbs in kitchen twine for easy removal.
for the goat and quick marinade
- 3 pound goat meat bone-in, chopped for curry (shoulder or leg pieces are best; if you can only find boneless goat, cut into 2-inch chunks and reduce simmer time slightly)
- 1 1/2 tablespoon jamaican curry powder use a jamaican-style blend if possible; if using generic curry powder, add the optional allspice and a bit more thyme
- 1 teaspoon kosher salt plus more to taste at the end
- 1/2 teaspoon black pepper freshly ground for best bite
- 1 tablespoon lime juice or lemon juice; adds brightness and helps tame any gamey edge
- 3 clove garlic finely grated or minced
- 3 scallion white and green parts, thinly sliced
- 1 tablespoon fresh thyme leaves only, or 2 teaspoon dried thyme
- 1 teaspoon ground allspice optional but very classic in jamaican goat curry
for the curry stew base
- 2 tablespoon neutral oil avocado oil, canola oil, or grapeseed oil; you want a higher smoke point for browning
- 1 yellow onion finely chopped
- 1 carrot finely chopped for sweetness and body
- 1 celery stalk finely chopped (optional but nice for depth)
- 1 tablespoon ginger freshly grated
- 1 tablespoon tomato paste adds color and a savory backbone
- 1 tablespoon jamaican curry powder this second addition gets toasted in oil for maximum curry flavor
- 1 teaspoon brown sugar optional; balances heat and bitterness
- 1 scotch bonnet pepper whole, with 2 small slits (for gentle heat; substitute habanero, or skip and add hot sauce later)
- 2 bay leaf optional but adds a subtle savory note
- 1 cup coconut milk full-fat for richness; light works but the stew will be thinner
- 3 cup chicken stock or beef stock, or water plus 1 teaspoon bouillon
- 1 tablespoon soy sauce or browning sauce for color; this is your salty, savory booster
for the roasted vegetables
- 2 cups sweet potato peeled and cut into large 1½-inch chunks bigger pieces hold their shape and read clearly in the finished bowl
- 2 cups carrot cut into thick 1½-inch chunks or oversized coins not thin slices so they stay chunky and don’t melt into the stew
- 1 red bell pepper cut into large irregular 1½-inch pieces for visible pops of color
- 1 zucchini cut into very thick rounds or large half-moons at least ¾-inch thick so it roasts instead of going soft
- 2 tablespoons neutral oil avocado oil, canola oil, or grapeseed oil
- ½ teaspoon kosher salt season boldly so the vegetables taste roasted on their own
- ½ teaspoon Jamaican curry powder optional but helps visually and flavor-wise tie the vegetables into the stew
to finish and serve
- 1 tablespoon lime juice to brighten the pot right at the end
- 2 tablespoon cilantro roughly chopped (optional; or use scallion greens)
- 2 cup cooked rice white rice, rice and peas, or coconut rice, for serving
prep and quick marinate
Pat the goat meat dry with paper towels (this helps it brown instead of steaming). In a large bowl, toss goat with 1 1/2 tablespoons jamaican curry powder, salt, black pepper, lime juice, garlic, scallion, thyme, and (if using) allspice. Let it sit while you chop the onion and set up the rest of the ingredients, about 15 minutes. If you have extra time, cover and refrigerate for 2 hours for deeper flavor, but this curry goat jamaican recipe is designed to work even when you start cooking right away.
Tip: If your goat has lots of small bone shards from chopping, rinse quickly and pat very dry. You want clean pieces because the stew gravy clings to every nook, and nobody wants gritty bits in a bowl.
brown the goat and build the curry base
Set a large heavy pot over medium-high heat and add 2 tablespoons neutral oil. When the oil shimmers, add the marinated goat in a single layer (work in two batches if needed). Brown well on at least two sides, about 8 minutes total per batch. Browning is not about cooking it through; it is about building that deep, savory base that makes jamaican goat curry taste like it has been simmering all day.
Transfer browned goat to a plate. Reduce heat to medium. Add onion, carrot, and celery, then cook, stirring and scraping up browned bits, until the onion turns translucent and the pot smells sweet and toasty, about 6 minutes. Stir in ginger and cook 30 seconds, just until fragrant.
Add tomato paste, 1 tablespoon jamaican curry powder, and brown sugar. Cook, stirring constantly, until the paste darkens slightly and the curry smells roasted (not raw), about 2 minutes. This step is a major part of how to make jamaican curry goat taste restaurant-level: you are blooming the spices in fat and caramelizing the paste.
simmer the stew (tender goat magic)
Return the browned goat and any accumulated juices to the pot. Add the whole scotch bonnet, bay leaf (if using), coconut milk, chicken stock, and soy sauce. Stir well, bring to a boil, then immediately reduce to a gentle simmer. Cover with the lid slightly ajar so steam can escape and the sauce can reduce.
Simmer until the goat is fork-tender and the sauce looks glossy and slightly thickened, about 110 minutes. Stir every 20 minutes and keep the heat low enough that you see steady bubbles but not a furious boil (boiling can make goat tougher). If the pot looks dry at any point, add 1/2 cup water and keep simmering.
Heat control tip: Goat gets tender with time, not with higher heat. If the sauce is reducing too fast, lower the heat and add a splash of stock. If it is too thin at the end, simmer uncovered for 10 minutes to tighten it up.
Before you add vegetables later, fish out the scotch bonnet and bay leaf. If you want more heat, pierce the pepper while it simmers, but do it carefully and wash your hands after. A whole pepper gives that signature curry goat jamaican style aroma without turning the stew into a dare.
roast the vegetables (while the goat simmers)
About 35 minutes before the goat is done, heat the oven to 425 F. On a rimmed sheet pan, toss sweet potato, carrot, bell pepper, and zucchini with 2 tablespoons oil, 1/2 teaspoon salt, and (optional) 1/2 teaspoon jamaican curry powder. Spread into an even layer with a little space between pieces.
Roast until browned on the edges and tender when pierced, about 25 minutes. Toss once halfway through for even color. You are looking for caramelization, not softness, because these vegetables will finish in the stew for a few minutes.
finish the stew and serve
When the goat is tender, stir the roasted vegetables into the pot and simmer uncovered so the flavors mingle, about 10 minutes. Taste and adjust with more salt, a splash of stock if needed, and 1 tablespoon lime juice to brighten everything up.
Let the stew rest off heat for 10 minutes before serving. Resting gives the sauce a chance to settle and thicken slightly, and it mellows any sharp edges from the spices.
Serve hot over rice, and finish with cilantro or extra scallion greens. This is the kind of bowl that tastes even better the next day, which is why I love it for meal prep when I am craving jamaican goat curry but do not want to cook every night.
Bone-in goat shoulder or leg chopped into curry pieces is ideal. Bone-in meat gives you a richer, more gelatinous gravy and stays juicy during a long simmer. If you only have boneless goat (often labeled shoulder or leg), it still works, but it may cook faster and the sauce can be slightly less silky.
You do not need to wash it in the sink (that can spread bacteria). If you want to follow the traditional vibe, you can rub the goat with a little lime juice, then pat it very dry. The real key for jamaican goat curry is thorough browning and a gentle simmer, not rinsing.
Use a fork: it should slide in easily, and the meat should pull away from the bone with little resistance. Goat often feels tight early on, then suddenly relaxes as connective tissue breaks down. Keep the simmer gentle and give it time.
Yes, and it is great for hands-off days. Brown the goat and toast the curry paste on the stove first (do not skip this or the flavor will be flat), then transfer everything except the roasted vegetables to a slow cooker. Cook on low for 8 hours. Roast the vegetables near the end, then stir them in for the last 20 minutes so they stay intact.
Using the pepper whole gives you aroma and a gentle background heat. If you slit it, you will get more heat; if it breaks open, it can get very hot. If you are heat-sensitive, skip the pepper and add a few dashes of hot sauce to your own bowl instead.
