Curry Goat Recipe – Caribbean Style!

Curry Goat has got to be my favourite Caribbean cuisine ever, so much so, it’s on the menu every fortnight. It’s very easy to make, albeit time consuming but the awesome taste makes up for the time spent making it.

I had my first Curry Goat in 2010. Then, I had a Jamaican colleague who was obsessed with it. She took me to this Caribbean restaurant one time, there I tasted it for the first time and I was swooned!. I never bothered to try making it but I sure did request for it at restaurants. Fast forward to 2012, I got the recipe from a friend and tried it and since then, it has become a favourite.

Most Curry Goat recipes call for same ingredients but a few modernised recipes  call for two extra ingredients, the Amchar Masala and Jeera powder also known as Cumin Powder.

Amchar masala is a Trinidad spice which consists of Fenugreek seeds, Black Peppercorns, Coriander, Fennel seeds, Cumin and Mustard seeds. This spice isn’t the easiest to come by but a similar spice I’ve found is Achar Masala which is an Asian spice , consists of practically same ingredients, the only difference being, Achar has got Red Chillies in it while Achar is without, so I’ll  say, they are interchangeable.  Achar masala is sold in most Asian grocery stores so it won’t be hard to get, Jeera powder on the other hand is only Ground Cumin.

These two spices are optional but they do enhance the taste of Curry Goat when used.image

Curry goat is proving to be a hit at parties these days. I’ve even had it once at a Nigerian/Caribbean wedding. You can spruce up your dinner menu by adding curry goat, its a winner, any day. Surprise your friends/family, give tomato a stew a miss this weekend, serve Curry Goat instead, trust me, you’ll be glad you did! Even if you haven’t got Amchar/Achar Masala, do without them for now, just experience the deliciousness of this curry. Thank me later…:-D

One thing I find very ironic about Curry goat is the similarity in taste to Ayamashe stew. It’s ironic because the ingredients are not in any way similar and the cooking processes are far from similar. It just always reminds me of Ayamshe and it’s got nothing to do with the similarity in appearance. Maybe it’s just me then…oh well!


3kg Goat meat(with bones)

4 tablespoons Jamaican Curry Powder

1 teaspoon Achar/Amchar Masala (optional but it does add to the flavour)

1 teaspoon Jeera powder (Cumin Powder(optional)

3 tablespoons Cooking oil

Large Onion chopped

1 Scotch bonnet, seeded and chopped (optional)

2 stalks of Spring of onions chopped

1 tablespoon Thyme

Teaspoon Black pepper

1 Knorr cube

2-3 cups water

Salt to tatse


Wash the Goat meat and season with 2 tablespoons of Curry powder, half of the Spring onions and Onions, Knorr cube, Black pepper, Garlic, chopped Scotch bonnet, 1/2 tablespoon Thyme, Achar/Amchar masala and Salt and allow to marinate for at least 2 hours or overnight preferably.


Tip: I suggest you use your least favourite cooking pot for this as curry has a tendency to leave permanent stains on pots. Use a Dutch pot if you can.

Heat up the vegetable oil in a pot on medium heat…. When it’s hot, add the rest of the Curry and Jeera powder. Stir until fragrant and curry browns, be careful not to burn it..



Add the marinated meat into the pan, add chopped red Onions, stir continuously for 3 minutes…. image

Cover the pot and let it simmer for 30 minutes on low heat. The meat releases its own juices at this time so there’s no need to add water.The marinated goat meat is steamed on low heat to release its natural juices.

Check after 30 minutes…image

Now, add 2 cups of water, stir, taste for Salt and adjust if necessary. Add the remaining Thyme.


Tip: Avoid adding too much water, let the meat stew in its own juice, this enhances the richness of the gravy. You can always add more water as you go.

Bring to a boil and let it simmer on low heat for at least an hour an hour. After an hour, lift the lid, if you find the gravy too thick,image

Add another cup of water, then add the remaining chopped Spring Onions.


“I should add at this point that some recipes call for added potatoes/flour/coconut milk as thickeners. Well, I don’t like potatoes in soups so I never use it also think flour and coconut milk takes a lot away from the taste but if you feel like adding any of these as thickeners, do feel free. I intentionally refrain from adding too much water too much water to avoid the hassle of thickening it up.

If you’re using potatoes, simply peel 3 Irish potatoes, wash and cut into chunks, add at this point and let it cook for a further 20 minutes till final doneness.

If you’re using flour or coconut milk, add also at this point and cook for 5 minutes till final doneness.”

I’m not using any thickener so I’ll continue with my original recipe.


Now, let the Curry Goat simmer for 10 minutes on very low heat, and it’s ready to eat. Serve with Boiled Rice or Rice and Peas…..imagecurry goat

Don’t forget to use the “Share” button and give me a feedback, let’s know how you get on with this Curry Goat recipe. You can also subscribe to my blog via email so you don’t miss out on new recipes. You’ll find the feature on the homepage. Enjoy!

41 thoughts on “Curry Goat Recipe – Caribbean Style!

  1. This is my first time ever cooking caribbean food, but I have always loved goat curry and really wanted to make it. This recipe was amazing!!!! I omitted the bouillon cube, 1 more scotch bonnet and had to adjust the seasoning to taste, but wow it was so delicious!! Thank you so much!!! My whole family was impressed!!! Definitely going to make this curry again. Thank you Jemimah!

    • You’re very welcome and sorry for the late response. Glad the recipe worked out great for you, thanks so much for taking the time to leave a feedback…x

  2. Been dreaming of trying this recipe out since the first day I saw it………..I’m proud to say I just slayed it in the kitchen now. It is so delicious and fragrant….. Its going to make an awesome birthday dinner tonight.Pure Perfection. Thanks dear

  3. Hi Sisi. Thanks for this! I love your blog. I tried cooking this and it was terrible (insert tears). It tasted too “curryish” and salty. I don’t know if it’s the brand of curry. I was really craving this so really sad. Don’t know how I can save the goat meat from wasting. Please help.

    • Hi, sorry your attempt wasn’t successful.. Could be the brand of curry powder you used as some of them are over processed/seasoned. You’ll just need to add some more stock or water (preferably stock) then thicken with cornflour or pureed cooked potatoes.

  4. Hi Sisi. I found Garam Masala at a store, but not Achar or Amchar Masala. Please can I use that? Thank you for the great job you do.

    • So sorry for the late response. Please skip the masala altogether if you can’t source Amchar. I’ve never tried Garam masala so I can’t advise, I’m sorry…

  5. I followed ur recipe to the letter, end result was fall of the bone curry goat that was WICKED. Absolutely delicious.👊👊👊👊👊

  6. As a Nigerian, goat meat is at the center of every celebration. I’ll try this recipe for thanksgiving. I make curry goat every thanksgiving but this recipe is something different and my family will love it. Where can I get the two special spices in Texas. Thank you.

    • Hi, sorry for the late response. The spices are available in most Asian stores here in the UK so I’ll assume it’ll be same in the states. Let’s know how you get on with it and happy thanksgiving in advance….

  7. Luckily I’ve Had The Pleasure Of Tasting This Recipe First Hand From Sisi Jemimah & As An Island Girl, I Can Testify That It Was Absolutely Great!
    Well Worth Testing Out For Yourself.
    Keep Up The Awesome Work & Add More Caribbean Foods Will Ya?

    • Thanks so much Sahida, your approval was all the assurance I needed first time I tried it. Yeah, definitely more Caribean recipes to come, thanks so much for the lovely feedback….

  8. I will try this dish, I love curries however, where can I get those Caribbean spices Jerra powder and Amchar Masala in Abuja? I Would love to have them in d dish even though u suggest we leave it out, the taste won’t be the same without it.

    • Hi Chidiebere, I’m not too sure I know where to get them but do ask in places where Asian spices are sold. I would advise to try without first though, the original recipe is without those two spices….

  9. Looks quite good and am sure will taste good too. Am just wondering, wouldn’t cooking goat meat for 1. 5hours render it too soft and cause it to fall out in shreds?

    • That’s what I though too the first time
      I tried it, I was more than sceptical as I’m not one to eat soft meat but no, it won’t fall out in shreds. Remember you’re slow cooking it, it’s cooked on low to medium heat. Curry goat requires really soft meat but as you can see from the photo, the meat on the bones stayed intact even after all the cooking, they didn’t fall off the bones, much less shred up….

  10. This looks really delicious. But how did you get the rice to be that colour? Would definitely love to try it.

  11. Lovely! Thanks for sharing Sisi Jemimah, pls I’ll be grateful, if you could in the near future put up a recipe for rice & peas too…… Thanks for all that you do. Gr8 job I must say!

    • I actually have a recipe already, just wasn’t sure if people would be interested yet, was waiting to judge by the response and yeah, so far so good. I’ll put it up shortly. Thanks so much for stopping and the kind words….

  12. It does lookseem good and a pertinent but do takes long and I need a good pot to try it. But I will give it a try though after I have been able to taste it from somewhe. Thanks for sharing. Sidi Jemimah

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