Jamaican curried goat

    Jamaican curried goat


    2 people made this

    About this recipe: This Jamaican one-pot meal has marinated cubes of goat, flavoured with spicy chillies, curry powder and garlic, slow cooked with potatoes, onions and celery until tender.

    Serves: 8 

    • 900g goat meat, cut into cubes
    • 2 fresh hot chilli peppers, seeded and chopped
    • 2 tablespoons curry powder
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 3 tablespoons vegetable oil
    • 1 onion, chopped
    • 1 celery stalk, chopped
    • 600ml vegetable stock
    • 1 bay leaf
    • 3 potatoes, peeled and cubed, or more as desired

    Prep:15min  ›  Cook:1hr44min  ›  Extra time:1hr marinating  ›  Ready in:2hr59min 

    1. Combine cubes of goat, chilli pepper, curry powder, garlic, salt and black pepper in a bowl. Cover and refrigerate to allow flavours to blend, 1 hour to overnight.
    2. Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a large pot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the pot; cook and stir until onion begins to brown, 4 to 6 minutes.
    3. Stir browned goat meat into onion mixture. Add reserved marinade, vegetable stock and bay leaf. Bring to the boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
    4. Remove pot from heat, skim off surface fat and remove bay leaf.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate