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Curry Goat

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Is a staple part of my Jamaican heritage and although the title is for goat, you can of course use chicken.

Is a staple part of my Jamaican heritage and although the title is for goat, you can of course use chicken.

Ingredients

Serves: approx 6

Metric Cups
  • 1½ kilograms goat meat
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 scotch bonnet chilli pepper (chopped and seeded)
  • 125 grams curry powder
  • 30 grams oil
  • 30 grams black pepper
  • 2 tablespoons salt
  • 4 sprigs thyme
  • 15 grams vinegar
  • 6 pimento seeds
  • 3⅓ pounds goat meat
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 bonnet chile pepper (chopped and seeded)
  • 4⅖ ounces curry powder
  • 1 ounces oil
  • 1 ounces black pepper
  • 2 tablespoons salt
  • 4 sprigs thyme
  • ½ ounce vinegar
  • 6 pimento seeds

Method

Curry Goat is a community recipe submitted by apassionata and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Wash goat mean with vinegar and water. Rub in all the seasoning with the goat meat and leave for minimum of 1 hour (preferably overnight) in the fridge.
  • Remove the meat from fridge and then remove the seasoning from the goat meat.
  • In a saucepan, heat the oil on high until it smells, add 30g of curry powder to the hot oil. Stir curry powder in the oil until the colour starts to change Put the goat meat in the saucepan now. Stir the meat in the hot oil for two minutes; be careful not to burn the meat.
  • Add 30ml water to the pot, keep stirring until the meat looks like the muscles are tightening up. Now turn down the heat to medium and add 500ml of water to the meat in the saucepan. Cover the pot and let this stew/simmer for 20 minutes.
  • Check on the meat in the pot, stir again and add water to cover the meat. Simmer for another 20 minutes, and then check to see if the meat is medium soft. If so, add the seasoning you removed earlier to the pot.
  • Let the stew simmer for another 15 minutes or so on a slightly lower heat (between medium and low). You can add potatoes to the pot at the same time you add the seasoning (not too many!) Make sure that most of the water is evaporated; the gravy shouldn’t be too watery.
  • Wash goat mean with vinegar and water. Rub in all the seasoning with the goat meat and leave for minimum of 1 hour (preferably overnight) in the fridge.
  • Remove the meat from fridge and then remove the seasoning from the goat meat.
  • In a saucepan, heat the oil on high until it smells, add 30g of curry powder to the hot oil. Stir curry powder in the oil until the colour starts to change Put the goat meat in the saucepan now. Stir the meat in the hot oil for two minutes; be careful not to burn the meat.
  • Add 30ml water to the pot, keep stirring until the meat looks like the muscles are tightening up. Now turn down the heat to medium and add 500ml of water to the meat in the saucepan. Cover the pot and let this stew/simmer for 20 minutes.
  • Check on the meat in the pot, stir again and add water to cover the meat. Simmer for another 20 minutes, and then check to see if the meat is medium soft. If so, add the seasoning you removed earlier to the pot.
  • Let the stew simmer for another 15 minutes or so on a slightly lower heat (between medium and low). You can add potatoes to the pot at the same time you add the seasoning (not too many!) Make sure that most of the water is evaporated; the gravy shouldn’t be too watery.
  • Additional Information

    It takes practice to get to the perfect curry goat so don’t be too despondent if it doesn’t look like something from a restaurant!

    It takes practice to get to the perfect curry goat so don’t be too despondent if it doesn’t look like something from a restaurant!

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