Jamaican Curry Goat
Tender goat in a golden Jamaican curry sauce with potatoes, slow cooked until it falls off the bone.
- Time3 hr 15
- LevelMedium
- Costabout £1.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the goat with the turmeric, cumin, coriander, fenugreek, allspice, pepper, garlic and spring onions. Cover and leave for at least 1 hour, or overnight in the fridge.
- 2
Heat the oil in a large heavy pan. Add the onion and cook for 5 minutes until soft. Add the goat and fry for 10 minutes, turning, until the spice smells toasty and the meat is coloured.
10 min - 3
Add the water, thyme and whole scotch bonnet. Bring to the boil, cover and simmer very gently for 2 hours. Top up with a splash of water if it gets dry.
120 min - 4
Add the potatoes and cook, covered, for 30 minutes more, until the potatoes are soft and the goat comes away from the bone.
30 min - 5
Take out the scotch bonnet and thyme stalks. If the sauce is thin, simmer without the lid for 5 minutes. Taste and add black pepper.
- 6
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.