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Deep amber jamaican curry goat with bone-in meat and potato in a floral bowl
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Jamaican Curry Goat (Fall-Off-Bone)

A slow-simmered jamaican curry goat recipe with bone-in goat, bloomed curry powder, and whole Scotch bonnet — tested for fall-off-bone tenderness every time.
Prep Time20 minutes
Cook Time2 hours 45 minutes
Total Time3 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 410kcal

Ingredients

For the Marinade:

  • 3 lb bone-in goat meat, cut into 1.5–2 inch pieces
  • 3 tablespoon Jamaican curry powder, divided
  • 4 clove garlic, minced, divided
  • 1 -inch piece fresh ginger, grated, divided
  • 3 scallions, chopped
  • 1 teaspoon salt

For the Curry:

  • 3 tablespoon vegetable oil
  • 1 medium yellow onion, chopped
  • 1 whole Scotch bonnet pepper
  • 4 sprigs fresh thyme
  • 1/2 teaspoon whole allspice berries
  • 3 cup chicken or goat stock
  • 2 medium potatoes, cubed
  • Salt to taste

Instructions

  • In a large bowl, toss the goat with 2 tablespoons curry powder, half the garlic, half the ginger, the scallion, and salt. Cover and refrigerate 4 hours to overnight.
  • Heat oil in a Dutch oven over medium heat. Add remaining 1 tablespoon curry powder and stir constantly for 60–90 seconds until darkened and fragrant.
  • Working in batches, brown the marinated goat on all sides, about 3–4 minutes per batch. Remove to a plate.
  • Add onion, remaining garlic, and remaining ginger to the pot. Cook 3–4 minutes, scraping up browned bits, until onion softens.
  • Return the goat to the pot with the Scotch bonnet, thyme, and allspice. Add stock until the meat is just covered. Bring to a boil, then reduce to a low simmer and cover.
  • Simmer covered for 2 to 2.5 hours, stirring occasionally and adding more stock if needed, until the meat is very tender.
  • Add the potatoes in the last 30 minutes of simmering. Once tender, uncover and simmer 10 more minutes to thicken the gravy. Season with salt to taste before serving.

Notes

  • Marinating overnight makes a noticeable difference in flavor — don't skip below the 4-hour minimum if you can help it.
  • Leftovers keep in the fridge for up to 4 days and taste even better on day two.
  • Freezes well for up to 3 months; leave slightly more gravy than you think you need, since it thickens further after freezing.
  • If the Scotch bonnet bursts during simmering, remove it immediately to control the heat level.
  • Bone-in lamb shoulder is the closest substitute if goat isn't available, using the same method and timing.