Curried goat
Serves 6 - 8
Easy
Prep:
Cook:
plus at least 1 hr marinating
Enjoy this Jamaican goat curry that's packed with flavour for a family feast. Bring the pot to the table and let everyone help themselves
Skip to ingredients
Units:
- 1kg goatmeat, 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 saltto taste
- 1 medium onionsliced
- 4 spring onionsthinly sliced, plus extra to serve
- 2 tsp minced garlic
- 6-7 thyme sprigs
- 5 tbsp oil(vegetable or coconut)
- 1 medium carrotcut into cubes
- 1 medium potatocut into 2cm cubes
- 1 Scotch bonnet chillileft whole
Nutrition: Per serving (8)
- kcal241
- fat11g
- saturates1g
- carbs8g
- sugars2g
- fibre3g
- protein27g
- salt2.2g
Method
step 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.
step 2
Put in the fridge to marinate for at least 1 hr or overnight.
step 3
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.
step 4
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.
step 5
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.
step 6
Stir and season to taste, then scatter over some extra spring onion.
