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Curry Goat

Total Time 2 minutes
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
 

  1. Combine the goat with curry powder, allspice, pepper, garlic, onion and spring onions. Mix well and marinate for at least 2 hours, ideally overnight.
  2. Heat oil in a large heavy pot over high heat. Brown the marinated goat in batches until deeply seared. Remove.
  3. Add any remaining marinade to the pot and cook for 2 minutes.
  4. Return the goat. Add the coconut milk, stock, Scotch bonnet and thyme. Bring to a boil.
  5. Cover and simmer on low heat for 1.5–2 hours until the meat is very tender and beginning to fall off the bone.
  6. Add the potatoes and cook for a further 20–25 minutes.
  7. 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.

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