This Jamaican curry goat with coconut rice is a rich, comforting dish packed with deep Caribbean flavors. Tender goat meat is slowly simmered in aromatic spices until it melts in your mouth, then paired with fragrant coconut rice that perfectly balances the bold curry sauce.

Why You’ll Love This Recipe

This recipe delivers authentic island-style flavor with simple, wholesome ingredients. The slow cooking process transforms goat meat into a tender, hearty curry, while the coconut rice adds a creamy, mildly sweet contrast. It’s satisfying, filling, and perfect for family meals or special gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the curry goat
2 lb (900 g) goat meat, cut into 2-inch cubes
2 tablespoons Jamaican curry powder
1 tablespoon vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 Scotch bonnet or habanero pepper, finely chopped (optional)
1 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon ground allspice
2 cups beef or chicken broth
2 medium potatoes, peeled and cubed
1 teaspoon salt, or to taste
½ teaspoon black pepper

For the coconut rice
2 cups long-grain rice, rinsed
1 can (13 to 14 oz) coconut milk
1½ cups water
½ teaspoon salt

Directions

In a large bowl, season the goat meat with curry powder, salt, and black pepper. Mix well to coat evenly and allow it to marinate for 30 minutes to 1 hour.

Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Add the goat meat and brown on all sides. Remove the meat from the pot and set aside.

Using the same pot, add the chopped onion, garlic, and Scotch bonnet pepper. Sauté for 2 to 3 minutes until fragrant and softened. Stir in the thyme and allspice.

Return the browned goat meat to the pot and pour in the broth. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the meat becomes tender.

Add the cubed potatoes and continue simmering uncovered for 15 to 20 minutes, until the potatoes are cooked and the sauce thickens.

To prepare the coconut rice, combine the rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 to 20 minutes. Remove from heat and fluff with a fork.

Serve the curry goat hot alongside the coconut rice.

Servings and timing

Servings: 4 to 6 people
Preparation time: 20 minutes
Marinating time: 30 to 60 minutes
Cooking time: 2 to 2½ hours
Total time: Approximately 3 hours

Variations

You can add carrots or bell peppers for extra vegetables and color. For a richer sauce, replace half a cup of broth with coconut milk. If you prefer milder heat, omit the Scotch bonnet pepper or use a small amount of mild chili.

Storage/Reheating

Store leftover curry goat in an airtight container in the refrigerator for up to 3 days. Coconut rice should be stored separately and used within 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to prevent drying.

FAQs

Can I use another type of meat instead of goat?

Yes, lamb or beef can be used, but the cooking time may vary slightly.

Is goat meat tough?

Goat meat becomes very tender when cooked slowly over low heat, as in this recipe.

Do I need to rinse the goat meat?

Rinsing is optional, but trimming excess fat and patting the meat dry helps with browning.

How spicy is this dish?

The heat level depends on the amount of Scotch bonnet used. It can easily be adjusted.

Can I make this recipe ahead of time?

Yes, curry goat tastes even better the next day as the flavors deepen.

What rice works best for coconut rice?

Long-grain white rice works best for fluffy, separate grains.

Can I freeze curry goat?

Yes, it freezes well for up to 2 months when stored properly.

Should I cover the pot while cooking?

Cover the pot during the long simmer to keep the meat moist, then uncover to thicken the sauce.

Can I cook this in a pressure cooker?

Yes, pressure cooking reduces the cooking time significantly while keeping the meat tender.

What can I serve with curry goat besides rice?

It pairs well with steamed vegetables, flatbread, or simple salads.

Conclusion

Jamaican curry goat with coconut rice is a deeply satisfying dish that brings bold spices and comforting textures together in one meal. With patience and simple preparation, this recipe delivers a traditional, flavorful experience that’s perfect for sharing and enjoying again and again.

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