Goat curry

Goat curry

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(52 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

Ingredients

  • 1 large onion, roughly chopped
    Onion

    Onion

    un-yun

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

  • 10 garlic cloves
  • 100g ginger, chopped
    Ginger

    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

    Lemon

    le-mon

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

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

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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glen CAWDEARY's picture
glen CAWDEARY
2nd Jul, 2020
5.05
Can’t fathom why people are so precious. Things evolve and, from a subjective perspective , we thoroughly enjoyed this curry. We did use diced goat but gave the scotch bonnet chillies a miss but resorted to ordinary green chillies - not very good with food that hurts. Will make this again - have plenty of the sauce/stock in the freezer.
Awwaaba Shillingford's picture
Awwaaba Shillingford
2nd Dec, 2019
1.05
A very unauthentic recipe. I would never trust this website with another country's cuisine.
Beccles Rippon's picture
Beccles Rippon
9th Nov, 2019
5.05
Putting the debate of authenticity aside - this curry is delicious! I’ve made it a few times now, never with goat as I can’t get hold of goat where I live, I’ve used mutton, beef or pork. As long as you slowly stew it for it a long time, the flavours blend and the meat falls apart - plus it’s so simple! I’ve also strayed from kidney beans and used fava beans, chick peas or black eyed beans - they all work. I suppose as long as you keep the base the same - you can play around with the other ingredients. Delicious. I’m not bothered if it’s not authentic Jamaican, it still tastes lush. Give it a bash - it’s simple and yummy.
Red Roy
10th Jan, 2019
5.05
Great recipe, the most tender meat you will ever eat.
ScotFood
24th Sep, 2018
5.05
lovely tender meat if using this recipe, i used scottish goat meat and it was so good they are based in keith and can deliver all over the uk
lima_beana
23rd Sep, 2018
5.05
An excellent recipe, which produces a beautifully deep, complex, and fragrant curry. It is a good rendition of a Jamaican recipe, pulling ingredients like ginger and beans in to the mix. Comments that criticize its authenticity are probably not incorrect, but it's a brilliant method nevertheless.
Suzanne McIntosh's picture
Suzanne McIntosh
15th Jan, 2018
1.05
This is a disgrace. This is not how to cook the 'classic' Jamaican curry goat dish! It is somewhat reminiscent to another 'celebrity' chef's recipe for 'Jamaican rice and peas', and we know what happened to that! Users of thus site, do not be duped by following this recipe as it is WRONG!
RasSkipper
23rd Oct, 2017
1.05
The furthest thing from a Jamaican classic you can get. This dish, besides being incorrectly named, does not resemble curry goat in any way, shape, or form.
mrsnicolab
11th Feb, 2017
5.05
Having made this curry today for the first time and just finished eating it, I can honestly say how delicious and tasty it was. I cooked it in my slow cooker and the smell throughout the day was mouthwatering. My family loved it and I will be making it again.
11anna
9th Nov, 2016
5.05
Really tasty - we cooked this recipe with mutton in the slow cooker and it was lovely :-)

Pages

Jlm271080
18th Jul, 2016
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
goodfoodteam
16th Aug, 2016
Thanks for your question. We have a feature with some tips to help you scale up quantities:http://www.bbcgoodfood.com/howto/guide/how-plan-organise-your-eventHope this helps! 
Traceydeniro@ma...
16th Jun, 2016
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
OldManStax's picture
OldManStax
6th May, 2016
How long would you put this into a slow cooker for and is there anything extra needed if you use one?
Genetik
19th Dec, 2015
Where can you buy goat?
dboydon
12th Sep, 2015
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.
PigeonWard's picture
PigeonWard
6th Aug, 2013
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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