Rock Rousseau
Slow-Cooked Coconut Goat Curry
Updated: Aug 16, 2022

This insanely delicious slow-cooked Jamaican curry is full of flavor and extremely tender! Chunky pieces of goat are slowly simmered in aromatic blend of garlic, ginger, thyme, onions, and habenero peppers which blends to make a delicious curry that's thick and creamy. Although popular in Jamaica, goat meat has become increasingly popular in the United States. Its health benefits are staggering when compared to other kinds of meat, as it has less saturated fat, calories, and cholesterol.

3- 4 pounds goat meat, cut into chunks
3 cups beef broth
½ cup vegetable oil
2 teaspoons minced garlic
1 medium yellow onion, sliced
4 small habenero peppers, chopped and seeded
2 cups red potatoes, sliced in half (can replace with baby carrots, chopped)
2 TBSN tomato paste
15 oz can of diced tomatoes
15 oz can coconut milk
Salt to taste
To make curry seasoning mix:
7 TBSN curry powder
2 TBSN Allspice
1 teaspoon white pepper
3 teaspoons ginger
1 TBSN fresh thyme
2 bay leaves
1 TBSN coriander
2 teaspoon cumin powder
1 teaspoon paprika
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Prep: 20 min
Cook: 4 hours Ready: 3 hours, 20 min Serves: 4-6

2. In a small bowl, combine all of the curry seasoning mix ingredients.

3. Add goat meat, marinade, and curry seasoning mix to large crock pot on high heat for four hours. Mixing every hour.
4. After one hour, add the potatoe, tomato paste and coconut milk. Mix thoroughly.

5. After second hour, add the peppers and diced tomatoes. Mix thoroughly.
6. After four hours, serve or store in refrigerator until ready to serve. Best served over a small hill of coconut jasmine rice.


Calories: 380
Total Fat: 10.2g
Saturated Fat: 2.0g
Cholesterol: 106mg
Sodium: 332mg
Potassium: 1279mg
Total Carbohydrates: 29.8g
Dietary Fiber: 6.2g
Protein: 42.4g
Sugars: 2g
