Curried goat
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Curried goat

By Jo and Leisa Creed

Enjoy this Jamaican-inspired goat curry that’s packed with flavour for a family feast. Bring the pot to the table and let everyone help themselves

  • Prep:10 mins
    Cook:2 hrs 10 mins
    plus at least 1 hr marinating
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 241
  • fat 11g
  • saturates 1g
  • carbs 8g
  • sugars 0g
  • fibre 3g
  • protein 27g
  • salt 2.2g

Ingredients

  • 1kg goat meat, cut into cubes (we got ours from Cabrito Goat Meat)
  • 4 tbsp curry powder
  • 1 tbsp turmeric
  • 1 tsp black pepper
  • 1 tsp Jamaican allspice (ground pimento)
  • 3 tsp salt, to taste
  • 1 medium onion, sliced
  • 4 spring onions, thinly sliced, plus extra to serve
  • 2 tsp minced garlic
  • 6-7 thyme sprigs
  • 5 tbsp oil (vegetable or coconut)
  • 1 medium carrot, cut into cubes
  • 1 medium potato, cut into 2cm cubes
  • 1 Scotch bonnet chilli, left whole

Method

  1. Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.

  2. Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.

  3. For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.

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