Curry Goat on the Bone, Jamaican Style
Bone in goat marinated overnight, fried in toasted spices and stewed until it falls from the bone, with soft potatoes in a thick, peppery sauce.
- Time2 hr 45
- LevelMedium
- Costabout £2.83 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 913kcal
- 34.1gcarbs
- 9.5gof which sugars
- 63.6gfat
- 38.2gsaturates
- 51.1gprotein
- 7.2gfibre
- 4.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the turmeric, coriander, cumin, fenugreek, allspice and ground ginger in a small bowl. Put half in a large bowl with the goat, lime juice, salt, pepper, spring onions, grated ginger, garlic and half the thyme. Rub it in well, cover and chill for at least 4 hours, or overnight.
- 2
Heat the oil in a large heavy pot over a medium high heat. Add the rest of the spice mix and stir for 30 seconds, until it darkens a little and smells toasted. Do not let it burn.
0 min 30 s - 3
Add the goat with all its marinade. Fry for 10 minutes, turning often, until every piece is sealed and the bottom of the pot is a deep golden brown.
10 min - 4
Add the onion, the whole scotch bonnet, the rest of the thyme and the water. Bring to the boil, then cover and simmer gently for 1 hour 30, stirring now and then, until the goat is nearly tender.
90 min - 5
Add the potatoes and simmer uncovered for 30 minutes, until the potatoes are soft, the meat is coming off the bone and the sauce is thick and glossy. Add a splash of water if it gets too dry.
30 min - 6
Take out the scotch bonnet and rest the curry for 10 minutes. Taste for salt and serve with rice and peas.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
