Recipe courtesy of Cool Runnings

Curried Goat

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  • Level: Intermediate
  • Total: 6 hr 25 min (includes marinating time)
  • Active: 50 min
  • Yield: 6 servings
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Wet Jerk Seasoning:

1 medium onion, chopped

2 tablespoons chopped garlic 

1 tablespoon chopped ginger 

10 sprigs thyme, leaves stripped 

1 Scotch bonnet or habanero pepper, stemmed  

1 tablespoon black pepper 

1 tablespoon brown sugar 

1 teaspoon salt 

1 teaspoon ground allspice

1/2 teaspoon cayenne pepper 

Curried Goat:

5 pounds goat leg, cut into 2-inch cubes

5 tablespoons West Indian/Caribbean curry powder 

1 cup vegetable oil 

1 cup medium-diced carrot 

3 cups diced yellow onion 

4 cups diced russet potato

1 cup chopped scallion 


  1. For the wet jerk seasoning: To a blender, add the onions, garlic, ginger, thyme, Scotch bonnet, black pepper, brown sugar, salt, allspice, cayenne and 1 1/2 cups water. Blend well.
  2. For the curried goat: Place the goat meat in a large mixing bowl. Add the wet jerk seasoning and 3 tablespoons of the curry powder; mix well. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Heat the vegetable oil in a stockpot or braising pot. Add the remaining 2 tablespoons curry powder; stir into the hot oil. Add the seasoned goat and 2 cups water, and bring to a simmer. Cover and braise over medium heat for 1 hour, turning often.
  4. Add the carrot, onion and potato. Simmer for an additional 30 minutes or until the potatoes are tender. Add the scallion and cook for an additional 5 minutes.
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