Goat curry

Goat curry

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(21 ratings)

Prep: 25 mins Cook: 3 hrs

More effort

Serves 4
Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise - this Jamaican classic is a taste sensation

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal574
  • fat31g
  • saturates4g
  • carbs20g
  • sugars8g
  • fibre9g
  • protein48g
  • salt3.5g
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  • 1 large onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 10 garlic clove
  • 100g ginger, chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100ml vegetable oil
  • 2 scotch bonnet chillies, chopped
  • small handful curry leaves
  • 3 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 tbsp mild curry powder
  • 700g mutton or goat shoulder, diced
  • 400g can chopped tomato
  • 300ml lamb or beef stock
  • 410g can pinto, kidney or black-eyed beans
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch coriander, chopped
  • warmed roti (Jamaican flatbread ) and rice, to serve


  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.

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Comments, questions and tips

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Comments (37)

KCC85's picture

BBC good food has really nice recipes but they are not good for iconic Caribbean dishes. I am Jamaican and bajan and the there is a lot gone wrong in the ingredients and too much of it intact, you would be surprised that would need half of it to cook a good Jamaican curry goat (spelt correctly) and roti is not Jamaican flat bread we eat it is Trinidad and Tobago that eats it a lot with meat

marceliuke's picture

The best curry I ever had!

Mysteryshopper's picture

I was sceptical due to the lack of veg content but this was delicious! Rich flavours and beautifully tender. Due to the long cooking time that distinctive goat taste wasn't too overpowering.but added pleasantly to the mix.

ninap15's picture

I made this on Saturday and it was absolutely delicious. only did it because all of the reviews said the same thing. goats not my favourite but will try next time with lamb

jfowler12's picture

Lovely deep flavours. Couldn't find curry leaves so substituted with bay leaves and lime zest. Really delicious.

Traceydeniro@mail.comstra's picture

Thank you for posting, I can't seem to find curry leaves either but now I know i can use bay instead, cheers. X

tracyh259's picture

This is the second time I've made this recipe. Though I wouldn't usually go for goat meat, I got a great offer at a farmer's market, so froze the meat then worked out what to do with it. I followed the recipe to the letter the first time, and barring a few improvisations did pretty much the same this time. Reading the comments added a lot. Firstly, I hadn't noticed that it was a John Torode recipe, but am indebted. I'm a curry novice, but like heat, and withheld the fresh coriander. A triumph both times, and could be my new favourite dish. Where I would have discarded the bone previously, a commentator said to leave it in. I did, and even writing it makes me want another portion. Memorable....

Traceydeniro@mail.comstra's picture

Great post, I haven't made it yet but am looking forward to it.. X

janex's picture

Absolutely amazing recipe. I always make this when friends come over. The dish works well with goat, mutton or lamb.

gaiehh's picture

P.S. To get the authentic flavor have your goat (or mutton) chopped up by your butcher BONE IN. A lot of flavor as well as goodness comes from the bones and marrow.

Traceydeniro@mail.comstra's picture

Thank you for that tip, will do. X

nefetiti's picture

It looks like a nice recipe but it is not authentic Jamaican curry, the authentic recipe does not have coriander leaves, tomatoes and definitely no beans of any kind, other than that, it's getting rave review so nice one.

Traceydeniro@mail.comstra's picture

Hi, may I ask you please what do I need to add or take away to make it authentic, ty. X

gaiehh's picture

Jamaican goat curry is awesome, however a couple of minor comments:
The original recipe does not have tomato in it
Roti is not Jamaican but Trinidadian flatbread

mikeh83's picture

This is a superb recipe. Made it 3 or 4 times now. My guests have found it a little on the spicy side but it's perfect for me. I always serve with some natural yoghurt for those that want it a bit milder.

Paul of North Windsor's picture

A most excellent curry of note. Thank you.

louiseduncan's picture

This is the BEST curry I have ever made! I have made it twice now. Once with lamb and once with goat. Both times I left out the curry leaves and coriander as I didn't have any. I served with rotis and rice and it was superb!

2 1/2 cups of white whole wheat flour (Atta flour)
Pinch of salt
1 cup of lukewarm water

Combine all ingredients and knead until they form a soft wet dough. Cover and allow to rest for up to two hours. Break off pieces approximately the size of a golf ball and roll out to the thickness of a tissue. Fry in dry hot cast iron pan until puffed and lightly golden.

beanbearer's picture

My husband raves about this - his nose lured him to it at the bean-adding stage and he couldn't wait even 5 more minutes so dipped bread in to guzzle sauce immediately. The goat was lovely and tender. Delicious - so much so, I registered after years of dipping in for recipes so that I could save this one!

heybear's picture

Probably the best curry I've ever made. Absolutely delicious and tasted really authentic. I couldn't get hold of goat or mutton, so I made it with neck of lamb. This will become a regular in our household!


Questions (6)

Jlm271080's picture

This recipe looks fab! Looking to cook it for a party but need enough for 30 people! Not sure how much of each ingredients to use, would appreciate it if anyone had any advice, never cooked for this many before!

goodfoodteam's picture

Thanks for your question. We have a feature with some tips to help you scale up quantities:


Hope this helps!


Traceydeniro@mail.comstra's picture

Hi all, can anyone please tell me the closest place to me where I can get goat from. I'm in Lichfield staffs, ty. X

pncook's picture

How long would you put this into a slow cooker for and is there anything extra needed if you use one?

Genetik's picture

Where can you buy goat?

dboydon's picture

1) Is it really four tablepoons of curry?
2) Can I simmer it in the oven?

I used fresh tomatoes from the market and sage leaves. An hour from serving and it smells great.

Tips (1)

Kinect Method's picture

I had a go at my own Jamaican goat curry and loved it!!
It also works well with lamb if your butcher hasn't got goat meat. For me its all about the
all spice which gives this curry it's unique taste and i used quite a lot.
Hears a link to my recipe if you would like to give it a go http://kinectmethod.co.uk/recipes/jamaican-goat-curry/