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Goat curry

Goat curry

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(14 ratings)

Prep: 25 mins Cook: 3 hrs

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

  • Freezable

Nutrition per serving

  • kcalories574
  • fat31g
  • saturates4g
  • carbs20g
  • sugars8g
  • fibre9g
  • protein48g
  • salt3.5g
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Ingredients

  • 1 large onion, roughly chopped

    Onion

    un-yun

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

  • 10 garlic clove
  • 100g ginger, chopped

    Ginger

    jin-jer

    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

    Thyme

    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

    Lemon

    le-mon

    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

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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.

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Comments, questions and tips

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Comments (25)

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.

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.

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
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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!

Rotis:
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
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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
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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!

reevey's picture
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gorgeous for the second time around! I cooked this last year and repeated it again last week, spot on this time round too.
I used ordinary chillies with the seeds which are much better but used a hot chilli in mine.Scotch bonnets just work for me.
8/10 both times round from both of us

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
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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.

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Questions (2)

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/

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