Curried Goat

A Caribbean staple, curried goat is a traditional dish, served with potatoes and rice. It can be substituted with lamb, or swapped for mushrooms for a vegetarian offering.


Serves 4


  • 240g Tilda Easy Cook Long Grain Rice
  • 2 tbsp vegetable oil
  • 6 tbsp curry powder
  • 1 tbsp all spice
  • 3 pounds of goat (or lamb/mushrooms)
  • 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
  • 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.


  1. Heat the oil in a large saucepan and add the onions and scotch bonnet chili to the pan and sauté.
  2. Stir from time to time, until the onions just start to brown, around 5 minutes.
  3. Add the ginger and garlic, mix well and sauté for a further 2 minutes.
  4. Add the meat along with the coconut milk and tomatoes. Stir to combine.
  5. 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.
  6. Separately, bring a large pan of water to the boil and add the rice. Stir once, cover and simmer for 15-20 minutes.
  7. 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.
  8. Season to taste.
  9. Drain the rice and serve with the goat curry.