Jamaican curried goat

Jamaican curried goat

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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.

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