Authentic Jamaican Curry Ram Goat Recipe

 If you are looking for the best Jamaican curry goat recipe, you must understand this first: it all starts with the meat. In Jamaica, ram goat is the preferred choice. 

Home-cooked Ram Goat with authentic Indian Curry

Below, you’ll see the rich, deep colour of a slow-simmered curry made with authentic Indian curry powder, fresh ginger, and pimento. This isn’t just food—it’s tradition. Curry goat requires patience, the right bone-in cuts (like neck and ribs), and a perfect side of soft roti to soak up every drop of gravy.

I used Island Spice Indian curry, which has a duller, darker colour compared to regular curry powders like Betapac or Easispice, but the flavour is deep and authentic.

 Prep Time

15 minutes

 Cook Time

1 hour

 Servings

4

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 Ingredients

Meat

• 2 lbs ram goat meat (ribs cut into medium pieces)

Seasoning

• ½ tsp salt

• 1 tsp ground black pepper

• 1 tbsp Maggi All-Purpose seasoning

• 1 tsp Badia Complete seasoning

• 1 tsp Old Bay seasoning

• 12 crushed pimento seeds or 1 tsp pimento powder

• 2 tbsp Indian curry powder (for seasoning meat)

Fresh Seasonings

• 2 stalks scallion, washed and chopped

• 1 piece fresh ginger root, peeled and sliced

• 1 whole hot pepper (based on your tolerance)

• 1 small onion, peeled and crushed

• 2 cloves garlic, minced

• ½ green sweet pepper, washed and sliced (optional)

For Cooking

• 2 tsp vegetable oil

• 2 tbsp Indian curry powder (for burning curry)

• Water (as needed)

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 Instructions

1. Clean and Season the Meat

1. Wash the goat meat using a white vinegar and water solution.

2. Drain and pat dry.

3. Place the meat in a container and season with:

   • Salt

   • Black pepper

   • Maggi All-Purpose

   • Badia Complete

   • Old Bay

   • Pimento

   • Indian curry powder

4. Rub the seasoning into the meat using your hands until fully incorporated.

5. Add scallion, ginger, hot pepper, onion, garlic, and sweet pepper (if using).

6. Cover and marinate in the fridge for at least 3 hours, best overnight.

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2. Burn the Curry

1. Heat a Dutch pot over low heat.

2. Add vegetable oil, then add the 2 tbsp Indian curry powder.

3. Allow it to burn in the oil for about 2 seconds.

   • This method is called “burning the curry” in Jamaica and is very important.

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3. Cook the Goat

1. Add the seasoned goat meat to the pot.

2. Stir, then cover without adding any water.

3. Keep heat on low and allow the meat to cook and release its own juices.

   • This step is where the flavour starts to develop.

4. Once the meat begins to fry, add just enough water to barely cover the meat.

5. Turn the heat to high and cook until the meat is tender.

6. Add more water as needed during cooking.

7. The goat is cooked when a fork goes in easily.

8. Taste and adjust salt if needed.

9. Simmer until the gravy thickens to your preference.

My goat cooked in about 1 hour because it came from one young ram goat. Sometimes when you buy goat meat from meat shops, it comes from different goats, or the goat is older, and cooking time can take 2 hours or more. Cooking time always depends on the texture of the meat.

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 Notes & Preferences

• Some people add Irish potato to thicken the gravy, but that is preference. The gravy can thicken naturally.

• Some people add carrots as well again, preference. Add them if you like.

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 Serving Suggestions

Curry goat is mostly served with:

• White rice

• Roti

It can also be served with:

• Rice and peas

Nutrition Information (Estimated)

Per serving (based on 4 servings):

• Calories: ~420 kcal

• Protein: ~38 g

• Fat: ~28 g

• Saturated Fat: ~10 g

• Carbohydrates: ~6 g

• Fiber: ~1 g

• Sugar: ~2 g

• Cholesterol: ~115 mg

• Sodium: ~780 mg

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Nutrition Notes

• Ram goat is a high-protein meat and is naturally lower in fat than beef, but richer in flavour.

• The majority of the fat comes from the goat itself and the small amount of oil used to burn the curry.

• Carbohydrates are minimal since this dish is protein-forward and not flour- or starch-based unless potatoes are added.

• Sodium levels will vary depending on how much seasoning and salt you use.

Nutrition values are estimates and will vary based on ingredient brands, portion sizes, and any additions such as potatoes or carrots.