Goat curry

Goat curry

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(8 ratings)


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Cooking time

Prep: 25 mins Cook: 3 hrs

Skill level

Moderately easy


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

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 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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  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.

Recipe from Good Food magazine, August 2012

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LBS's picture

I only used one scotch bonnet chili and half the recommended amount of chili powder. Although the taste was amazing, the curry was slightly too hot for my liking (I like medium strength curries). My family loved it but I would like to warn people to take a cautious approach if using scotch bonnet chilies (you can always add more chili powder at the end if it is not hot enough).

RossHill's picture

I wish I'd read this before going ahead with this recipe and following it to the letter.
Two scotch bonnets is way too hot (and they were de-seeded). My wife won't eat it I know, and this my very first attempt at cooking goat !
I enjoy curries with heat and powerful flavours but when I eat this one I'll be standing by for instant hiccups.! Beware,treat with caution.

jennypugh's picture
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Followed this recipe to the letter with regards spices and it was perfect for us and we don't like our curries too hot. Had to use lamb shoulder as couldn't get goat or mutton but it was still lovely.

seymourofben's picture

I made this curry tonight. I used Olive Oil instead of vegetable oil, 3 fresh bay leaves instead of a handful of curry leaves, 2 x dried delicious red hot chillies.
I have never used so much ginger in a recipe. I was going to rebel and use a tiny bit but my son warned me not to ruin the recipe. He was right.
We had the most delicious tender goat curry. I am a fan of this recipe.

reevey's picture

Brilliant recipe. First time of trying goat and just right on flavour. I did only use normal red chilli as I do find scotch bonnets a bit too much but it worked well for us. Meat was lovely and would eat it again, will also try it with mutton as I find that easier to get hold of than goat

brattanc's picture

I have made this goat curry twice now and my husband says that it is the best curry he has ever had. My youngest son's university friends have heard how good it is too. Guess I will be making some more for him to take back to university. Really easy to do and smells lovely as it is simmering away.

emmarussell's picture

This recipe is amazing! I'd forgotten to get curry leaves, only had medium curry powder, and couldn't get mutton or goat for love nor money (used lamb) but even despite all this, it has instantly become my boyfriend's favourite dinner! Found out there are Asian supermarkets nearby that sell goat and mutton, can't wait to try it with those!

Pantiome's picture

Absolutely fantastic, one of the tastiest curries I've made. Will definitely be making it again!

Baby blue's picture

Wow a amazing dish...my kids love this I have made this with goat and mutton I love this!! :-)

thelazybeach's picture
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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!

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

guangdong's picture
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Fantastic recipe. Tried with both goat & mutton, we preferred the goat. Asked the children 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.

moonsparkle70's picture
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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.

wragaa's picture

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

kimkap's picture
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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.

joemeza's picture

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