Caribbean Curry Goat

Ingredients

• 1kg goat or lamb shoulder, cubed
• 3 tbsp Caribbean curry powder
• 1 tbsp ground allspice
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 thumb ginger, grated
• 3 spring onions, sliced
• 1 scotch bonnet (kept whole)
• 3 tbsp oil
• 2 potatoes, cubed
• 500ml stock or water
• Salt and pepper
• Fresh thyme

Instructions

1. Toss the meat with the curry powder, allspice and salt; rest 30 minutes.
2. Heat the oil and brown the meat in batches.
3. Soften the onion, garlic and ginger in the same pot.
4. Return the meat with any juices, add the spring onion, thyme and the whole scotch bonnet.
5. Pour in the stock, cover, and simmer very gently for 2 hours.
6. Add the potato and cook another 30 minutes until everything is tender.
7. Remove the scotch bonnet before serving.

Serving suggestions

• Serve with rice and peas or roti.

Storage & reheating

Keeps 4 days; flavour deepens overnight.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions