- July 2021
- Serves 8
- Hands-on time 35 min Simmering time 1 hour 20-50 min
Photographer and supper-club chef Elainea Emmott was a child of Jamaican parents growing up in Birmingham in the 1970s. For her, Saturday mornings weren’t about cartoons but chores – shopping for, then prepping ingredients to make Caribbean classics. And when it was time for curry goat, all the effort was worth it…
If you’ve never made curry goat before, give Elainea’s recipe a go! You won’t be disappointed.
Elainea says: “To honour someone else’s food is a joy and a responsibility – these dishes must be kept alive. My mother didn’t have cookbooks and she didn’t write down recipes – they were relayed to me in conversations… Will my curry goat do Mum justice? I hope so.”
- 18.3g (8.7g saturated)
- 15g (5g sugars),
- 1kg off the bone goat or mutton, cut into large chunks about 3cm
- 4 tbsp curry powder
- 1 tbsp garam masala
- 2 tbsp olive oil
- 1 large onion, roughly chopped
- 3 large garlic cloves, roughly chopped
- 1 hot chilli or 1/2 small scotch bonnet chilli, sliced into rounds (adjust to taste)
- 6 large ripe tomatoes or 400g tin chopped tomatoes
- 2 litres chicken or vegetable stock
- 2 rosemary sprigs, roughly chopped
- 1 large bunch thyme, roughly chopped
- 3 large bay leaves
- 8 small new potatoes (optional)
- 200g coconut milk or 100g coconut cream
- Rice and peas to serve (see our recipe here)
- Lightly fried chopped cabbage/greens to serve
You’ll also need
- Large heavy-based hob-safe casserole with a lid
- To prepare the meat, add to a large bowl filled with cold water. Drain and rinse the meat several times, then put on kitchen paper and pat dry. Dry the bowl and add the meat, curry powder, garam masala and plenty of salt and pepper. Massage the spices into the meat until they’re fully incorporated and the meat feels dry to the touch.
- On a medium heat, add 1 tbsp of the oil to a large lidded pan. Using a large slotted spoon, carefully add the meat and fry until turning golden all over (about 10-12 minutes), turning regularly. Remove and put onto a fresh piece of kitchen paper to soak up the oil.
- In the same pan on a medium heat add the rest of the oil and the onion, cook for 5 minutes, then add the garlic and fry for a further 2-3 minutes until light golden. Add the browned meat back to the pan and stir to ensure everything is coated evenly.
- Add the chillies (if you’ve handled them, wash your hands thoroughly afterwards!) Fry for a further 2 minutes, stirring frequently. Add the tomatoes, including any juice, then simmer on a low heat for 5 minutes. Pour in the stock and stir it in. Add the rosemary, thyme and bay leaves, then stir again to combine. Season with salt and pepper, then put the lid on.
- With the pan lid still on, turn the heat down to a simmer and cook for 1-1 1/2 hours until the meat is soft, stirring occasionally. Add the potatoes, if using, for the last 20 minutes of cooking.
- When the meat is tender, transfer to a board or plate. Remove the potatoes too if they’re soft enough, as you don’t want them to fall apart and become mushy.
- Add the coconut milk or cream to the pan, stirring continuously until fully incorporated, then turn up the heat to reduce and thicken the sauce for 10 minutes. Once the sauce is reduced, put the meat back in the pot for a further 10 minutes. Season generously with salt and pepper to taste and serve with rice and peas along with lightly sautéed cabbage/greens.
EASY SWAPS If you’re sensitive to spice, opt for a more mild chilli or remove the seeds before using (wear rubber gloves to avoid irritation if you prefer).
The curry will keep for up to 3 days in the fridge (in fact we think it’s even better than on the day you make it), stored in an airtight container. Gently reheat over a low heat or in the oven. It will also freeze well. Portion into freezer bags and freeze for up to 6 months. Defrost in the fridge overnight, then reheat over a low heat or in the oven until piping hot.
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