Jamaican curry goat — tender goat marinated in curry and spices, browned, then pressure-cooked until falling-apart soft in a rich, fiery sauce with potato. A celebration classic.
Jamaican curry goat is the centrepiece of any Caribbean celebration — tender goat slow-cooked in a deeply spiced curry until it falls apart. The long marinade and patient cooking transform a tough cut into something rich, fragrant and unforgettable. This pressure-cooker version brings that special-occasion flavour within easy reach.
Prep 250 min
Cook 70 min
Total 320 min
Medium
- 3 Lbs Goat Meat
- 2.5 tbsp Jamaican Curry Powder
- 1/2 tsp Ground Ginger
- 1/2 tsp All-Purpose Seasoning
- 1/4 tsp Allspice
- 1 chopped Onion
- 6 cloves sliced Garlic
- 3 sprigs Thyme
- 2 tablespoons Oil
- 1 1/4 cup Water
- 1 Scotch Bonnet
- 1 large Russet Potato
- To taste Salt
- To taste Pepper
Video
Preparation
- Rinse the goat meat with vinegar and water.
- Season with 1½ tablespoons curry powder, the all-purpose seasoning, ground ginger, allspice, onion, garlic and thyme, and marinate for at least 4 hours or overnight.
- Remove the onion and garlic from the goat and set aside.
- Set an electric pressure cooker to high sauté and add the oil. Brown the goat, about 2–3 minutes per side, then remove. Add 1 tablespoon oil and the remaining curry powder and sauté for about 10 seconds, then add the onions and garlic and sauté until softened, about 4 minutes, adding a little water if dry.
- Return the goat with the water, cover, and cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure.
- Open the cooker, set to sauté for 10–15 minutes, add the potatoes and a whole scotch bonnet, and cook until the potatoes soften. Remove the scotch bonnet before serving.
Tips from the ZestyPlate Kitchen
- Marinate the goat for at least four hours, ideally overnight, so the spices penetrate deeply.
- Brown the meat well before pressure cooking for a richer, more developed flavour.
- Bloom the curry powder in hot oil to release its full aroma before the meat goes back in.
- Add the potato towards the end so it softens into and thickens the sauce.
Frequently Asked Questions
Yes — simmer the goat gently on the hob for two to three hours, or until fork-tender, topping up with water as needed.
Look in Caribbean, African or halal butchers. Bone-in pieces give the best flavour. Lamb makes a good substitute if needed.
Goat needs long, slow cooking. The marinade helps, and a pressure cooker or a low, patient simmer breaks down the connective tissue.
Rice and peas, white rice or roti, often with a cold drink. It's a festive dish for gatherings and special occasions.
