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Curried Goat

Curried Goat

A Caribbean staple, curried goat is a traditional dish, served with potatoes and rice. If you can’t find goat, you can substitute with lamb, or swap for mushrooms for a vegetarian take on the dish

  • 120+ Minutes
  • Hard
  • Serves 4




  • 2 tbsp. vegetable oil
  • 6 tbsp. curry powder
  • 1 tbsp. all spice
  • 3 pounds of goat (lamb or mushrooms can be used if you can’t find goat)
  • 2 onions, chopped
  • 1 Scotch bonnet pepper chopped
  • A 2-inch piece of ginger, peeled and minced
  • 1 head of garlic, peeled and chopped
  • 1 can of coconut milk
  • 1 can of chopped tomatoes
  • 1 tbsp fresh thyme
  • 1 litre of water
  • 5 potatoes chopped into 1-inch chunks
  • 240g Tilda Basmati Rice
  • Salt to taste


  1. Wash and cut the meat into large chunks about 1 inch pieces and drain well

  2. Mix the all spice and curry powder together and set aside

  3. Heat the oil in a large saucepan and add the onions and scotch bonnet chili to the pan and sauté

  4. Stir from time to time, until the onions just start to brown, around 5 minutes

  5. Add the ginger and garlic, mix well and sauté for a further 2 minutes

  6. Add the meat along with the coconut milk and tomatoes. Stir to combine

  7. Add the thyme. Bring to a simmer and let it cook until the meat is tender and falling-apart, which will take at around 2 hours. You may need to leave this longer if you have a mature goat

  8. Separately, bring a large pan of water to the boil and add the rice. Stir once, cover and simmer for 10 minutes

  9. Once the meat is close to being done – tender but not falling apart yet – add the potatoes and mix in. The stew is done when the potatoes are cooked

  10. Season to taste

  11. Drain the rice and serve with the goat curry