Curry Goat

This Jamaican classic is part of who I am; my childhood and what love really means to me. Goat was cheap and easily accessible when I was a girl and the best way to eat it, slow cooked in a curry sauce served with fluffy white rice.

Prep Time: 30 min

Cook time: 2 hours

Serves: 8


1 tsp smoked paprika
1 tsp salt
2 tbsp garam masala
1 tbsp allspice
930g goat or mutton / hogget chopped into large dice size, with bones
¼ cup vegetable oil
4 cloves garlic, roughly chopped,
2 onions, roughly chopped
2 red chilli’s, deseeded, roughly chopped (if you like it hot leave the seeds in)
15g fresh ginger, peeled, roughly chopped
400ml tin Coconut cream
2 large tomatoes, chopped
4 sprigs fresh thyme
250ml chicken stock
250ml water
4 potatoes, peeled and diced
Salt and freshly ground black pepper


Mix together the paprika, salt, garam masala and allspice to make your spice mix. 

Pop your meat in a large bowl and sprinkle over half of your spice mix.  Rub into your meat cover and allow to marinate in the fridge over night.  Remove your meat from the fridge and allow to come to room temperature.  In a heavy based saucepan, pour in your vegetable oil and sprinkle in the remainder of the spice mix, cook for about 2 – 3 minutes until the oil is fragrant and whole room smells like Jamaica! 

Take your meat and brown well in the spicy oil, you need to do this in batches so you don’t overcrowd the pot and boil the meat.  It will take about 30 minutes or so to do.  Set the browned meat aside in a bowl.  Reduce the heat and in the same pan add the garlic, onions, chilli’s and ginger, you may need to add another splash of oil if the pan is a little dry and sprinkle over a little salt.  Sauté for about 2 – 3 minutes.

Pour your meat and any juices into the onion and chilli mixture.  Mix really well, scraping all those flavours from the bottom of the pot.

Pour in the coconut cream, tomatoes, thyme, stock, 1 cup of water and the remainder of the spice mix.  Stir well.  Cover and allow to simmer for about 1.5 hours, stirring occasionally. Taste and season with salt and freshly ground black pepper.

Add the potatoes, and cook for a further 30 minutes until the potatoes are cooked and the meat is falling off the bone tender.

Serve : Traditionally this curry is served with a massive helping of Rice and Peas, but is equally delicious with fluffy white rice or garlic and herb flat breads.

Jax Says : As with most curries, once the flavours have bloomed, this recipe is so much nicer the next day.