Jamaican Curry Goat

Name: Jamaican Curry Goat
Prep time: 16 min
Cook time: 31 min
Total time: 47 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 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

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Goat recipe with Jamaican flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 63 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 47 min total

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

Step-by-step instructions

Equipment.
6QT Pressure cooker.
Instructions Rinse goat meat with vinegar and water.
Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight.
Remove onion and garlic from goat and set aside.
Set an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté.
Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure.
Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.

Why this works on a weeknight

Jamaican Curry Goat lands at about 47 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Weeknight Curries collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Jamaican Curry Goat actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🌶️ Weeknight Curries Goat Jamaican