Curry Goat
Tender goat meat slow-cooked in rich Jamaican spices, scotch bonnet, and thyme. A celebrated staple of Caribbean kitchens across London.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •heavy-based casserole dish
- •large mixing bowl
- •chopping board
- •chef's knife
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 16 g
- fibre
- 3 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Place the goat in a large bowl with half the curry powder, garlic, ginger, spring onions, and salt.
- 2
Rub the marinade thoroughly into the meat and refrigerate for at least two hours or overnight.
- 3
Heat the vegetable oil in a large heavy-based casserole dish over medium heat on the hob.
- 4
Add the remaining curry powder to the hot oil and stir for one minute until fragrant and dark.
- 5
Add the seasoned goat in batches and sear until browned on all sides.
- 6
Add the diced brown onion, thyme sprigs, and allspice berries to the pan.
- 7
Pour in enough boiling water to just cover the meat, then float the whole scotch bonnet on top.
- 8
Cover with a lid, lower the heat, and simmer gently for ninety minutes.
- 9
Stir in the potato chunks and simmer uncovered for thirty minutes until the meat is fork-tender.
- 10
Discard the scotch bonnet pepper and thyme sprigs before ladling into warm bowls.
Chef's tips
Marinate the meat overnight for the deepest flavour penetration. Keep the scotch bonnet whole during cooking to impart fruity flavour without overwhelming heat. Look for goat meat with bone intact, as the marrow enriches the glossy sauce.
Ingredient substitutions
- bone-in goat meat → diced mutton or beef chuck steak
- scotch bonnet pepper → whole habanero pepper
Storage
Store cooled leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Piercing the scotch bonnet pepper, which releases extreme heat into the gravy.
- •Rushing the cooking time, resulting in tough meat rather than tender morsels.
- •Boiling vigorously instead of maintaining a gentle simmer.
Serving suggestions
Cooked Curry Goat?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from London
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
