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Caribbean Curry Goat

Updated: Jun 19, 2022

Cooked with the bones in gives an extra layer of depth to the flavour as well as cooking out extra nutrients. Add more chili for extra heat! Perfect served with rice and roti.

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(tsp are flat levels)

  • 1kg goat meat

  • 3 tbsp Jamaican curry powder

  • 1/2 tbsp madras curry powder

  • 1 tsp cumin powder

  • 1 tsp Jamaican allspice

  • 1/2 tsp garam masala

  • 2–3 tsp salt, to taste

  • 1/2 tsp white pepper

  • 3 tbsp oil (olive oil/vegetable)

  • 1 chopped onion,

  • 2 spring onion, chopped

  • 1 tsp minced garlic

  • 4 sprigs of fresh thyme

  • 1 or 1/2 Scotch Bonnet pepper, left whole

  • 1/2 tbsp tomato paste

  • 1 medium/large potato, quartered


  1. Pat dry goat meat with paper towels.

  2. In a large bowl, add goat meat & dry seasonings (curry powders, ground cumin, garam masala, allspice, & salt/pepper) mix well - marinate for 30-45 minutes, (or overnight in your fridge).

  3. Using a large saucepan with a lid, on medium-low heat, heat up the oil.

  4. Add meat and toss around to sear for brownness, about 10-15 minutes.

  5. Add in onions, spring onions, garlic, thyme, scotch bonnet pepper and tomato paste, stir.

  6. Pour in enough water to cover the meat. Place lid on the pan, & let cook for 2-3 hours - a long & slow cook, until meat is tender. Stir every 30 minutes.

  7. About 20 minutes before done, add in potatoes and stir together. Cover with lid and let potatoes cook through about 15 minutes.

  8. Enjoy warm alongside rice and roti.

** Alternatively this can be cooked in the slow cooker during the day ready for dinner!

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