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)
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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