Authentic Jamaican Curried Goat

· The Best Jamaican Curried Goat ·

May 22, 2017 9 Comments

Filey fed my addiction. I wanted it all the time, needed it like the air we breathe, could never tire of it! I just needed to have that look on my face, that look of misery and hunger, whatever that looked like. But I remember our conversations as if it was yesterday. My sisters and I spent a great deal of time at Filey's garage. We were there during the summer holidays and in the evenings after school. On any given day when that look clouded my face, there he was asking "What wrong?" I replied "I'm hungry" His response, "What do you want to eat?" I want curry goat was always my response. His response was always ''Bob, come here, go to Johnson's and buy Ann a curry for lunch" When I remember those moments it warms my heart and I feel his love. You see, Filey was my dad. Much of my earlier memories of him revolved around food. Even some of my childhood friends would recount stories of some of our food escapades with my dad.

Memories of the best Jamaican curried goat!

I have had a love affair with all things curried since I was ‘yea high’ especially Jamaican curry goat. I love the smell of it cooking especially over a wood fire in a kerosene tin or on a coal stove. Many Jamaicans can relate to that memory and those of us who grew up on the island knows how hard it is to replicate the flavor of any food that is cooked over a coal or wood fire. The right amount of smoke coupled with the local seasoning produces a flavor that if I could bottle and sell would make me incredibly rich (lol). The complexity of the flavors of a good curry with just the right amount of pepper will leave you wanting more. A friend of mind once told me that my curry goat had a ‘moorish’ taste i.e. the more she ate it the more she wanted more 🙂 Need I say more?

All I can say is I have it really bad. I literally can eat this once a day, every day. I have worked my entire life to perfect my curry goat and the look on people’s face lets me know that I have hit my mark. However homage is paid to all the other versions of curries from other nationalities; I have tried most and  I adore Indian curry dishes and some Thai curries but bar no other my all time favorite is a true Jamaican curry goat. Give it a try and let me  know what you think. I look forward to our exchange.



All Things Considered… Tips for making the best Jamaican curried goat you’ll ever eat!

  • Get a good quality curry powder; I use Betapac Curry powder and mix in a little indian curry. “Truth be told I get a special blend of indian curry from Jamaica” However if you cannot find a good quality indian curry you can mix two different types of curry powder. Another good substitute is Blue Mountain Curry Powder. So this is a tried and true method. To increase the complexity of the flavor, mix two distinct brands and you will get a unique flavor.  The ratio is normally 2.1 with Betapac being the dominant brand. if you are making this for the first time, don’t be intimidated. Experiment with just one brand and then the second time that you make it try mixing it up.
  • Do not skimp on the fresh garlic, onions, thyme, spring onions, scotch bonnet pepper. These herbs make up the depth of flavor.
  • Use a good dutch pot or a heavy base sauce pot.
  • We grew up using MSG in Jamaica. It just makes the food taste better. However most people do not cook with it anymore for health reason or the bad press that it has received for many years. I still use it sparingly in my curry dishes from time to time but I deliberately left it out of the ingredients list as you will still end up with a delicious stew.
  • Read recipe carefully before you start cooking. The process while intricate will provide the best result. Lets be frank; there are many short cuts to making curried goat but no other method will give you this result except cooking it on a coal stove:)
  • Pay attention to browning curry powder in the oil and onion mixture. You don’t want to burn it. The flavor from the curry powder is released as it hits the oil so turn once or twice and get ready to add the meat to the pot.
  • Stir to ensure that the meat is coated in the curry mixture.  Increase the flame to medium, cover for 3 minutes, stir again and reduce flame to low. Patience is key; resist all temptation to disturb meat. It may seem like forever, but this is the process where meat will start releasing its juices. While it may appear that there is none and that meat will burn, don’t worry, it will release enough juice to stew in for an hour! I swear on the few things that I own lol.
  • Once it is stewing in its own juice, say 45 minutes or so this is the time you taste and adjust for flavor. The gravy will give you an indication of what your sauce will taste like when its cooked.
  • After an 1 to 1 1/2 hour you will add boiling water to cover meat, and increase the flame between medium and low. This will stew meat and leave you with a rich delicious sauce when its cooked.





Filey and Johnson’s curried goat

Yeild 6

The most delicious authentic Jamaican curried goat you'll ever eat!

30 minPrep Time

3 hr, 30 Cook Time

4 hrTotal Time

Save RecipeSave Recipe

5 based on 2 review(s)


  • 2 spring onions
  • 4 cloves garlic peeled
  • 5 sprigs thyme
  • 1 large onion roughly chopped
  • 1 table spoon cracked pimento seed or 1/2 tablespoon all spice berry i.e grounded pimento seed)
  • 1 green scotch bonnet pepper
  • 1 tablespoon Adobo All Purpose Seasoning or any other good blend
  • 1/2 tablespoon garlic powder
  • 1/2 table spoon black pepper or crushed red pepper
  • 1 tablespoon grated ginger or finely minced
  • 2 lbs goat meat
  • optional: seasoning salt


  • Trim excess fat from goat meat and cut in 2 inch cubes
  • Season with all purpose seasoning, black pepper, garlic powder
  • In a heavy base dutch pot heat 3 table spoon canola oil
  • Add chopped onion, garlic, spring onion and ginger
  • Stir fry for 3 minutes stiring frequently
  • Add 2 heaping table spoon betapac curry powder and 1 tablespoon indian curry
  • Saute for 1 min, do not allow to burn as it easily does
  • Add seasoned goat meat, Stir well ensuring the goat is coated with the mixture
  • Reduce flame to medium and cover for 10 mins
  • Stir again, cover reducing flame to low ( This is the part of the process where you need to be patient with the goat. It will slowly release juices and will stew for approx an hour. During this time you can taste for flavor and adjust if needed)
  • Stir periodically
  • Boil a kettle with water
  • After 1 and 1/2 hour, add boiling water to cover meat, slightly increase flame and cover.
  • Allow to stew for another hour and 30 minutes stiring ocassionally.
  • During the last 15 -20 minutes your sauce will naturally thicken. You will end up with a rich thick sauce to coat that succulent goat
Cuisine: Jamaican | Recipe Type: Entree


There are several great brand of curry powders on the market. I have my favorites but others do justice as well. My favorite is Betapac Curry powder which I mix with a little indian curry powder. The unique taste you get when you mix two different brands cannot be replicated.







  1. Jeremy Williams

    May 23, 2017
    Omg I could literally taste the Goat as i was reading that blog. As a person who has personally experienced the outstanding flavor of this dish I would recommend it for any family gathering or a romantic dinner for you and your spouse. The fragrant aroma of this will win the heart of anyone who walks in the room, and with a single bit the will be sent to a place that might as well be called heaven.
    • Sharnette

      May 23, 2017
      Thanks Jeremy, We have to make this together when I visit this weekend! Looking forward to being with you guys. Very proud of your milestone and looking forward to many others.
  2. mark nelson

    May 24, 2017
    Wow... This was great. The story like concept took me all the way back, and that added with the pictures brought your presentation to life.
    • Sharnette

      May 24, 2017
      Thanks Mark, that was the plan... Hit me up when you try the recipe:)
      • mark nelson

        May 24, 2017
        Will definitely do cuz
  3. Leslie Ferebee

    May 24, 2017
    Looks very good, as usual. Your food is utterly delicious. I will be trying this this weekend.
    • Sharnette

      May 30, 2017
      :) thanks leslie, let me know how it turns out.
  4. Donna Foster

    July 18, 2017
    Hi Sharnette. Have been itching to cook some goat for weeks now you set off sparked in my taste buds. Cho man. I was waiting for the holiday but now I have lost all resistance. Love it. Nice
    • Sharnette

      July 19, 2017
      Donna if you read the blog post about the goat you see my heart and the bond that my dad and I had. He really fed my habit and doing this blog really keeps my memories alive with both my parents. I never knew how much I needed to do this until I started doing it.

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