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Jamaican Lamb or Goat Curry

Jamaican Lamb or Goat Curry


This is a traditional Jamaican dish, whose roots go back to India. Some time ago goat curry was served only for weddings or other big holidays. Today goat or lamb meat is becoming more affordable.

Goat curry is a very popular dish not only in Jamaica but also in other English-speaking Caribbean Islands, as well as in England.

Used in this dish Jamaican curry seasoning differs from Indian spices not only in balance (Indian version sharper and sweeter), but the density of the curry. In India, curry dishes are thicker, though in Jamaica, curry is close to the consistency of rich soup, where onions act as a natural thickener.

Another distinctive feature of the Jamaican goat curry is a very hot chili pepper Scotch Bonnet. My grocery store was out of these peppers so at this time I replaced it with a jalapeno chili. Sometimes Jamaican curry contains potatoes, but I like it with basmati rice, where hot and spicy curry is so well balanced with neutral taste of rice. The dish turned out incredibly delicious and fragrant. Meat easily falls off the bones.

My method of this curry preparation is slightly different from an authentic one, but it is much easier, and, believe me, that did not affect the taste. My Jamaican curry turned out, as I ate it in Jamaica. Even a little tastier.

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Jamaican Lamb or Goat Curry


6 servings


  • 2 lb bone in lamb, cut into pieces (I have bone-in shoulder)
  • 2 tbsp Jamaican curry seasoning
  • 1 very large onion (about 1 lb), chopped
  • 3-4 cloves garlic, finely minced
  • 4-6 sprigs of thyme or 1 tsp dried thyme
  • 1 chili pepper, seeds and pith removed, pepper finely chopped (or whole Scotch Bonnet chili pepper)
  • 1-2 tbsp tomato paste (or 2 medium tomatoes, finely chopped)
  • Salt
  • Black pepper
  • 2-3 tbsp olive oil for cooking



Mix lamb with curry seasoning. Marinate it for several hours or overnight. Keep in a refrigerator.

In a heavy bottomed Dutch oven heat the olive oil. Add chopped onion and cook until golden brown for 7-10 minutes.

Add the garlic and cook for 30-60 seconds.

Add the marinated meat and brown it.

Add thyme, chili pepper, black pepper, and salt. Add water to cover the meat. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes.

Add tomato paste and continue to simmer about 30-45 minutes until lamb is tender, stirring occasionally.

Serve with basmati rice, green peas, fried plantains and Jamaican style cabbage (the recipe will follow soon).

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  • Tip :

If you short in time, the process of marinating meat can be eliminated.


Cook with pleasure and enjoy the world!

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