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Jamaican Curried Goat


  1. Choose a Caribbean curry mix if possible for this dish.

  2. Trim any fat off the meat and then cut the meat into small pieces.

  3. Traditionally the bones are left in the curry to contribute flavor and nutrition.

  4. Rub the meat in lemon juice and then combine with the onion, garlic and spices.

  5. Leave covered in the refrigerator overnight (or at least a couple of hours).

  6. Heat oil in a skillet or dutch oven over medium heat and brown the meat mixture.

  7. Add the water and simmer for 1 hour.

  8. Correct seasonings as needed and continue cooking for about another half hour until tender.

  9. Add more water as needed.

  10. Potatoes and/or cho-cho can be added in the last hour if you wish.

  11. Serve over white rice preferably cooked in coconut milk! 


  • 2 pounds stew meat with bones  

  • 1 tablespoon of lemon juice or 1 lemon  

  • 1 large onion chopped  

  • 1 bunch scallions (optional)  

  • 2 fresh garlic cloves, crushed  

  • 1 tablespoon fresh thyme or 2

  • tablespoons dried  

  • 2 tablespoons curry powder  

  • 1 teaspoon white pepper

  • 1/2 teaspoon salt  

  • 1 hot pepper, chopped and seedsremoved (preferably a scotch bonnet orhabanero)  

  • 2 tablespoons cooking oil  

  • 1 cup Irish Potatoes, cubed (optional)  

  • 1 cup cho-cho (chayote squash), cubed(optional)  

  • 2 cups of water  

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