Jamaican Goat Curry

This Jamaican goat curry recipe is a great introduction to eating goat. If you can’t get Jamaican curry powder use a mild Madras powder and add a pinch of ground allspice.

  • diced kid goat meat 400g
  • Jamaican curry powder (try Dunn’s River) 4 tbsp
  • garlic 4 cloves, and 2 crushed
  • oil for frying
  • onion 1 large, chopped
  • scotch bonnet chilli 1, seeded and finely chopped
  • thyme 3 sprigs, leaves picked
  • tomatoes 4, roughly chopped
  • light chicken stock 600ml
  • waxy potatoes 300g, peeled and cut into chunks
  • rice to serve
  1. The day before, mix the goat meat with 2 tbsp of the curry powder, the whole bashed garlic cloves, a good grinding of black pepper and 1 tsp salt. Cover and leave to marinate overnight.
  2. The next day, heat the oven to 160C/fan 140C/gas 3. Add 2 tbsp oil to a large ovenproof pan with a lid. Add the marinated meat in batches, discarding the whole garlic, and brown all over. Scoop out onto a plate once browned.
  3. Add the crushed garlic, onion and scotch bonnet to the pan and cook for 7-8 minutes until softened.
  4. Return the meat to the pan with the thyme leaves, tomatoes and stock. Put on a lid and transfer to the oven for 2½ hours.
  5. Stir in the potatoes and cook for another 30 minutes. Serve with rice.

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