Recipe:Curry goat

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I would do it in a boat,
I would do it with a

Icon goat.svg
Shall I compare thee
to a summer's day?

Curry goat is the centrepiece of any decent party in Jamaica, often requiring the services of a local "specialist" to cook it properly - the specialist being a local who knew the secret recipe. Now, thanks to teh interwebz, a white bloke from Devon can share these long-held secrets...


  • 3 lb. Goat Meat (cut up in bite size pieces) (you can use not goat if the genuine article is unavailable)
  • 1 Large Onion (chopped)
  • 2 cloves Garlic (chopped)
  • 1 Scotch Bonnet Pepper (chopped and seeded)
  • 4 oz. Jamaican Curry Powder:
    • 1 tbsp coriander seeds
    • 1 tbsp black peppercorns
    • 12 cardamom pods
    • tbsp fenugreek seeds
    • 1 cinnamon stick
    • 1 tbsp ground ginger
    • 1 tbsp ground turmeric
  • 1 oz. Cooking Oil
  • 1 oz. Ground Black Pepper
  • 2 tbsp. Salt
  • 4 sprig. Thyme
  • 1/2 oz. Vinegar
  • 6 Pimento Seeds (Allspice)


Here's one I made earlier.
  • Wash the goat meat with vinegar and water. Rub in all the seasoning and stand in the fridge for an hour. Remove excess seasoning.

Heat the oil in a saucepan until it smells, add the curry powder until it changes colour. Add the meat and stir for two minutes. Add 1 ounce of water and continue cooking until "the meat looks like the muscles are tightening up". Turn down the heat to medium and add 2 cups of water. Cover and simmer for 20 minutes. Add more water if necessary, then simmer for another 20 minutes or until the meat is soft. Now add the seasoning you removed earlier, and turn the heat down for a final 15 minute simmer.

The curry should be of a thick consistency, not a watery stew. Serve with rice and peas.

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