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Member recipe

Jamaican curried goat

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Cooking time

24 hours marinating (optional)


Serves 6

Delicious and full of flavour.One of the most Popular dishes from the Caribbean. Great for special occasions.

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  • 1Kg of goat (Boneless or with bone)
  • 2 TBSP Caribbean hot curry powder (I.E Dunn's River)
  • 1 TBSP All purpose seasoning
  • 1 small Lime
  • 1 Green pepper
  • 1 Orange pepper
  • 1 Bunch Small spring onions
  • 3 garlic clove's
  • 1 Scotch Bonnet pepper (half if you like it less hot, also remove seeds)
  • Fresh Thyme
  • Fresh flat leaf Parsley
  • Fresh Coriander
  • TBSP of grated ginger
  • Vegetable stock cubes
  • 4 Cups of Basmati Rice
  • 3/4 Of tinned creamed Coconut
  • 1 Tin of Kidney Beans


    1. Put all of the Goat in a bowl, sprinkle the 2 TBSP of curry powder and 1 TBSP of all purpose over the meat. Then add the whole Lime juice. Rub the meat to ensure even coverage of seasoning. Fill kettle with 1 1/2 pints of water and boil, add to jug with 2 veg stock cubes.
    2. On high heat, heat a large pan or pot with oil (whichever oil you prefer) until really hot. Add the marinated goat, turn to medium heat and stir occasionally for 5-10 minutes. Now add the boiled water and stock.
    3. Let simmer for 30 minutes on a medium-low heat.
    4. Chop the Peppers, Onions, Garlic, Scotch bonnet, Ginger, Coriander and Parsley.
    5. Set aside the Coriander and Parsley.
    6. Add the Peppers, Onion, Garlic, Scotch bonnet and Ginger. Let simmer for 30 mins on medium heat.
    7. Add the Coriander, Parsley and 4 sprigs of Thyme. Add salt and pepper to taste.
    8. Simmer for a further 15 minutes on medium heat.
    9. Remove from heat
    10. Add washed rice to a pot or pan, add coconut, Kidney beans, 1 clove of garlic, 2 sprig of Thyme, 1 Spring Onion and 1 tsp of salt. Bring to the boil on high heat, then turn to low heat and cook for 20 mins, or until cooked.

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