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About this recipe: I would love to have an authentic story behind this dish but truth is, despite visiting the Caribbean a number of times, I first heard of and tried goat curry at Turtle Bay restaurant in Southampton. It’s all about the all-spice for me and I use quite a lot. Of course it’s just a guide so it’s worth experimenting with for your own taste. The thing I love about curry is that it always tastes better a few days later. Make a big batch for days when you’re pushed for time. Reheated food is the best fast food.
Obviously you can’t get goat in Tesco, but you can pick it up from a number of local butchers and some will get it in for you the next day if they don’t have any. Alternatively you can always use lamb which has a similar taste.