Goat curry

Goat curry

Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise - this Jamaican classic is a taste sensation

Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 3 hrs

Freezable

Method

  1. Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
  2. Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs - remove the lid for the final 30 mins of cooking.
  3. Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.

PER SERVING

574 kcalories, protein 48g, carbohydrate 20g, fat 31 g, saturated fat 4g, fibre 9g, sugar 8g, salt 3.5 g

Recipe from Good Food magazine, August 2012.

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Latest comments and suggestions

  • Binder photo Joe

    06 October 2012

    Joe commented on this recipe

    It smells amazing, I've eaten goat curry many times and wanted to start making it myself, every recipe I've seen for it Authentic or not All use so many different ingredients. This one sounded really good, will let you know soon if it tastes as amazing as it smells. Thank you for the recipe x

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  • Binder photo kimkap

    27 November 2012

    kimkap rated and commented on this recipe

    5 stars

    I have always wanted to try Goat curry and this one appeared simple to do (which it was) apart from the amount of curry powder. I got my husband to taste it near the end of the cooking time and it nearly blew his head off (lol). I am glad I'd only put 2 tbsp of curry powder in as any more and I wouldn't have been able to rescue it. After adding a whole large tub of natural yoghurt this dish was lovely. Will definitely make again but with a lot less curry powder in it. Well worth the effort as the meat was so tender.

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  • Binder photo Wraga

    12 January 2013

    Wraga commented on this recipe

    I never eat goat... interesting. Maybe for me a little strange. :-)

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  • Binder photo moonsparkle70

    06 February 2013

    moonsparkle70 rated and commented on this recipe

    5 stars

    I made this with chicken tonight (due to not having enough goat for 4) and was really good. I only used 1 chilli (Kimkap can I suggest that the chilli is where the heat is coming from to the mild curry powder) but think we possibly could have coped with 2 - next time... Easy to make and I will definitely make the effort to get some goat and make it again.

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  • Binder photo Mary Poppins

    24 March 2013

    Mary Poppins rated and commented on this recipe

    5 stars

    Fantastic recipe. Tried with both goat & mutton, we preferred the goat. Asked the chidren what they wanted for dinner on Christmas Day & this was the unanimous choice. Cooked the meat in advance then removed the bones & reheated. Made it several times for various friends & always a hit.

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  • Binder photo Katy s

    02 May 2013

    Katy s rated and commented on this recipe

    5 stars

    Wow! Utterly delicious. I did find it a bit too salty for me but other than that utterly stunning.

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  • Binder photo The Lazy Beach

    10 May 2013

    The Lazy Beach commented on this recipe

    I'm not the most confident cook when it comes to using chilis, so I used half a scotch bonnet and two large teaspoonfuls of medium curry powder. This made it very mild, so maybe next time I make this I'll use a whole scotch bonnet (and not freeze half!) and three teaspoons of medium curry powder. Other than my wimpy changes, John Torode's recipe is perfect and you should definitely give it a go. The sauce turned out fab and the meat (mutton) was perfect!

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  • Binder photo The Lazy Beach

    10 May 2013

    The Lazy Beach rated this recipe

    5 stars

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Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 3 hrs

Freezable

Ingredients

  • 1 large onion , roughly chopped
  • 10 garlic cloves
  • 100g ginger , chopped
  • 100ml vegetable oil
  • 2 scotch bonnet chillies, chopped
  • small handful curry leaves
  • 3 thyme sprigs
  • 4 tbsp mild curry powder
  • 700g mutton or goat shoulder, diced
  • 400g can chopped tomatoes
  • 300ml lamb or beef stock
  • 410g can pinto, kidney or black-eyed beans
  • juice ½ lemon
  • small bunch coriander , chopped
  • warmed roti (Jamaican flatbread ) and rice, to serve
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PER SERVING

574 kcalories, protein 48g, carbohydrate 20g, fat 31 g, saturated fat 4g, fibre 9g, sugar 8g, salt 3.5 g

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