Jamaican goat curry
- April 2016
- Serves 4
- Hands-on time 20 min, oven time 2 hours 35 min
Try this slow-cooked recipe for goat curry – with a Jamaican twist! We’ve used black eyed beans, scotch bonnet chillies and ginger for a fiery kick.
- Dairy-free recipes
- 23.4g (7.9g saturated)
- 27.6g (10.9g sugars)
- Sunflower oil, for frying
- 1 onion, finely chopped
- 5 garlic cloves, finely chopped
- 80g fresh ginger, grated
- 2 tbsp mild curry powder
- 1-2 scotch bonnet chillies, seeds and pith removed, finely chopped
- 800g British diced kid goat (from Ocado, Waitrose or good butchers)
- 2 x 400g cans chopped tomatoes
- Large handful fresh thyme sprigs
- 250ml chicken stock
- 400g tin black-eyed beans, drained and rinsed
- Juice 1-2 limes, plus wedges to serve
- Rotis or steamed rice to serve (optional)
- Heat the oven to 150°C/130°C fan/gas 2. Pour a glug of oil into a large lidded casserole over a medium heat. Add the onion and fry for 5 minutes or until it starts to soften. Add the garlic, ginger, curry powder, chillies and goat. Season, then fry for 5 minutes, stirring, to brown the meat.
- Add the chopped tomatoes, thyme and stock, then cover the casserole and transfer to the oven. Cook for 2½ hours or until the goat is tender.
- Remove the curry from the oven, then stir in the beans and lime juice to taste. Return to the oven, uncovered, for 5 minutes to heat through. Serve with lime wedges and roti or steamed rice, if you like.
Although not traditional in Jamaican cuisine, coriander and yogurt work well here.
Jamaican curries are supposed to be hot, which is why we’ve used chopped scotch bonnets. However, if you don’t like too much heat, add the scotch bonnets whole instead, which will give flavour and warmth without knocking your socks off. Wear gloves when preparing the chillies.
If you can’t find diced kid, use pork or lamb instead.
Prepare the curry up to 48 hours in advance and keep in a sealed container in the fridge. Or freeze for up to 1 month; fully defrost, then slowly heat through until piping hot.
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