Handsworth Curry Goat
Tender, succulent goat meat slow-cooked in rich Jamaican curry spices, Scotch bonnet, and thyme, as perfected across Birmingham.
- Prep
- 25 min
- Cook
- 135 min
- Total
- 160 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 465 kcal
Equipment
- •Large heavy casserole dish with lid
- •Chopping board
- •Chef's knife
- •Wooden spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 465 kcal
- fat
- 29 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 42 g
- calories
- 465 kcal
Instructions
- 1
Place the goat pieces into a large bowl with 2 tablespoons of curry powder, salt, black pepper, garlic, ginger, and spring onions.
- 2
Rub the marinade thoroughly into the meat and refrigerate for at least 4 hours, or preferably overnight.
- 3
Heat the vegetable oil in a large heavy casserole dish on medium heat on the hob.
- 4
Add the remaining 1 tablespoon of curry powder and fry for 1 minute until fragrant to cook out the raw spices.
- 5
Add the marinated goat pieces in batches and brown on all sides for about 6 to 8 minutes.
- 6
Stir in the chopped onions, fresh thyme sprigs, and crushed allspice berries.
- 7
Pour in the boiling water to just cover the meat, scraping up any caramelised bits from the base of the dish.
- 8
Nestle the whole Scotch bonnet pepper on top of the liquid, taking care not to puncture the skin.
- 9
Bring to a gentle boil, then cover with a tight-fitting lid and reduce the heat to low.
- 10
Simmer very gently on the hob for 2 hours until the goat is tender and pulling away from the bone.
- 11
Uncover and simmer for a final 15 minutes to reduce and thicken the sauce slightly before serving.
Chef's tips
Bone-in goat gives the richest sauce flavour and best texture. Keep the Scotch bonnet whole while cooking if you want fragrant pepper flavour without fiery heat, but pierce it lightly if you prefer authentic Jamaican heat. Marinating overnight is crucial for tenderising the meat.
Ingredient substitutions
- goat meat → bone-in diced mutton or lamb shoulder
- Scotch bonnet pepper → fresh habanero chilli
- allspice berries → 0.5 tsp ground allspice
Storage
Cool completely and store in an airtight container in the fridge for up to 3 days, as the flavour improves significantly overnight.
Reheating
Reheat gently in a covered saucepan on low heat on the hob with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Boiling the meat too vigorously, which toughens the goat fibres rather than melting them.
- •Piercing the Scotch bonnet pepper accidentally, making the curry intensely hot.
- •Skipping the bone-in cuts, which deprives the gravy of body and richness.
Serving suggestions
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