Curry Goat

Total Time 2

Servings: 4 4–6 servings

Course: Main Course

Cuisine: Jamaican

Ingredients Method Notes

Ingredients

1 kg goat meat bone-in, cut into chunks (lamb is a good substitute)
3 tbsp Jamaican curry powder
1 tsp allspice
1 tsp black pepper
4 cloves garlic minced
1 onion diced
3 spring onions sliced
1 Scotch bonnet chilli whole
2 sprigs fresh thyme
2 tbsp vegetable oil
400 ml coconut milk
300 ml beef or chicken stock
2 potatoes cubed
Salt to taste

Method

Combine the goat with curry powder, allspice, pepper, garlic, onion and spring onions. Mix well and marinate for at least 2 hours, ideally overnight.
Heat oil in a large heavy pot over high heat. Brown the marinated goat in batches until deeply seared. Remove.
Add any remaining marinade to the pot and cook for 2 minutes.
Return the goat. Add the coconut milk, stock, Scotch bonnet and thyme. Bring to a boil.
Cover and simmer on low heat for 1.5–2 hours until the meat is very tender and beginning to fall off the bone.
Add the potatoes and cook for a further 20–25 minutes.
Remove the Scotch bonnet. Adjust seasoning. Serve with rice and peas.

Notes

Source: Classic Jamaican recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.