Jamaican goat curry

Jamaican goat curry

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.

Jamaican goat curry

 

  • Serves icon Serves 4
  • Time icon 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.

 

Nutrition: per serving

Calories
540kcals
Fat
23.4g (7.9g saturated)
Protein
50.3g
Carbohydrates
27.6g (10.9g sugars)
Fibre
9.1g
Salt
0.6g

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)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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

Nutrition: per serving
Calories
540kcals
Fat
23.4g (7.9g saturated)
Protein
50.3g
Carbohydrates
27.6g (10.9g sugars)
Fibre
9.1g
Salt
0.6g

delicious. tips

  1. 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.

  2. 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.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chicken curry recipes

Brazilian coconut chicken curry

Chicken and okra are cooked in a creamy sauce, made...

Save recipe icon Save recipe icon Save recipe

Seafood curry recipes

Thai yellow fish curry

Prawns, crab and fish soak up the bold Thai curry...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.