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Jamaican Curry Goat

Presented by Duncan Edwards


1 pound Boneless goat meat

1 tbsp Vinegar

1 large Potato

Cooking oil

1 Green Onions

1 Onion

1 tbsp Tomato paste

1/2 tsp Ginger Paste

2 Garlic


2 tbsp Jamaican curry powder

2 tsp Scotch bonnet pepper sauce

2 Whole pimento berries, crushed

1/2 cube Maggi cube

1/2 tsp Thyme

1 tsp Salt and pepper, to taste


Start by washing off your goat meat and rinsing once with a vinegar wash, then pat dry.

Place your goat meat in a medium size pot and add in your salt, turn up the heat and sauté the goat meat till lightly browned.

Add in your curry and stir, then add in your onion, green onion, tomato paste, thyme, garlic, ginger, pepper and scotch bonnet sauce or 1 whole scotch bonnet pepper and stir for 3-4 minutes till combined. Pour in enough water to cover the meat and bring to a boil, cover and turn down to a simmer and cook till tender roughly 2 hours.

Once the goat is fork tender, add in your diced potatoes and maggi cube and more water if needed and cook till the potatoes are fork tender.

Add as much water as you want to serve with, it soaks up fast so keep an eye on it. Enjoy!


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