Jamaican goat curry
- Portion size: Serves 4
- Hands-on time 20 min, oven time 2 hours 35 min
- Difficulty: easy
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.
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Ingredients
- 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)
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Method
- 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.
Nutrition
- 540kcals Calories
- 23.4g (7.9g saturated) Fat
- 50.3g Protein
- 27.6g (10.9g sugars) Carbs
- 9.1g Fibre
- 0.6g Salt
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