How to Make Slow Cooker Jamaican Goat Curry

Ever tried goat? I’ll admit, it can be a bit of a challenging meat. It took me quite a few visits to my butchers before I finally learnt how to use it properly. Through experimenting, I’ve learnt that it requires an extended, slow cooking method in order to make it tender. The meat itself is incredibly flavoursome, and excellent when paired with bold flavours. Goat Curry is a popular dish in the Caribbean, so that’s exactly where my influences came from when creating this recipe.

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5 from 2 votes

Slow Cooker Jamaican Goat Curry

This Jamaican-inspired goat curry is rich and flavourful, made tender through slow cooking. Goat meat pairs excellently with bold spices, creating a delicious Caribbean dish that's perfect for dinner.

Prep Time15 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 15 minutes mins

Course: Dinner

Cuisine: Caribbean, Jamaican

Keyword: Caribbean goat curry, Goat curry, Jamaican curry, slow cooker recipe

Servings: 4 Serves

Calories: 350kcal

Cost: $25

Equipment

• Large pan
• Slow cooker

Ingredients

• 1 tbsp coconut oil
• 1 large white onion finely diced
• 8 garlic cloves crushed
• 100 g ginger grated
• 4 scotch bonnet chillies use less if you prefer your curries less spicy, deseeded and chopped
• 1 tbsp ground allspice
• 1 tsp cumin
• 1 tsp coriander
• 500 g goat shoulder meat chopped into cubes
• A few sprigs fresh thyme
• 4 bay leaves
• 1 x 400ml can chopped tomatoes
• 400 ml beef stock
• Juice of half a lime
• Fresh coriander for garnish

Instructions

• Sauté the Aromatics: Heat the coconut oil in a large pan. Add the diced onion and sauté for 5 minutes until softened. Add the garlic, ginger, and chilli, and cook for another 2-3 minutes.
• Brown the Meat: Add the goat meat to the pan and lightly brown on the outside. Throw in the allspice, cumin, and coriander, ensuring the meat is evenly coated.
• Transfer to Slow Cooker: Transfer the contents of the pan into your slow cooker. Add the thyme, bay leaves, chopped tomatoes, and beef stock, and stir. Cover, and cook on low for 6-8 hours.
• Finish and Serve: When ready to serve, squeeze in the lime juice and garnish with plenty of fresh coriander.

Notes

• Adjust the number of scotch bonnet chillies based on your spice preference.
• This curry pairs well with steamed vegetables or cauliflower rice.
• Goat meat can be substituted with lamb if preferred.