Curry goat isn’t just a dish…
it’s a special occasion, a labour of love, and a memory on a plate ❤️

Christmas time.
Big pots bubbling.
That smell filling the house from early morning.
You knew it was a serious celebration when curry goat was on the menu.

 

  • 3kg goat meat (leg & shoulder, cut into chunks)

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 2 tbsp Caribbean curry powder

  • 1 tsp freshly grated ginger

  • 5 pimento (allspice) seeds, crushed

  • 1 tsp green seasoning

  • 1 tbsp all-purpose seasoning

  • 2 tbsp cooking oil

  • 2 large potatoes, peeled & cubed

  • 1–2 carrots, peeled & cubed

  • 2 tbsp chicken granules

  • 500ml water

  • 1 onion, sliced

  • 2 spring onions, finely diced

  • 6–7 fresh thyme sprigs

  • 1 whole scotch bonnet (left whole)

Method

  1. Season with Love
    Add the goat meat to a large bowl. Season with salt, black pepper, garlic powder, curry powder, ginger, crushed pimento, green seasoning, and all-purpose seasoning.
    Massage everything into the meat thoroughly. Cover and marinate in the fridge for at least 4 hours, ideally overnight.

  2. Brown the Goat
    Heat the oil in a large heavy-bottom pot over high heat. Add the seasoned goat meat and brown for 5–7 minutes, stirring occasionally.
    Cover and allow the goat to cook in its own juices for 10 minutes.

  3. Build the Gravy
    Sprinkle in the chicken granules, pour in the water, and stir well to combine.
    Add the sliced onion, spring onions, thyme sprigs, and the whole scotch bonnet. Mix, cover, and reduce to a medium heat.

  4. Slow Cook
    Let the curry goat simmer gently for 1 hour, stirring occasionally, until the meat begins to soften and the gravy thickens.

  5. Finish the Dish
    Add the potatoes and carrots, stir through, and cook for a further 20–30 minutes, until the vegetables are tender and the goat is rich and soft.

  6. Serve
    Serve hot with white rice, rice & peas, or hard food.
    Best enjoyed surrounded by family.

A

Comments

comments