Although not traditional in Jamaican cuisine, coriander and yogurt work well here.
Caribbean recipes
Jamaican goat curry
A classic Jamaican recipe in which goat is slow-cooked until tender in a fiery curry sauce. Best served with rotis to scoop up all that beautiful sauce.
Dairy-free
Serves4
Hands-on20 min
Oven2 hours 35 min
DifficultyEasy
Method
Heat the oven to 150°C/130°C fan/gas 2. Pour a glug of oil into a large lidded casserole over a medium heat. Add the onion and fry for 5 minutes or until it starts to soften. Add the garlic, ginger, curry powder, chillies and goat. Season, then fry for 5 minutes, stirring, to brown the meat.
Add the chopped tomatoes, thyme and stock, then cover the casserole and transfer to the oven. Cook for 2½ hours or until the goat is tender.
Remove the curry from the oven, then stir in the beans and lime juice to taste. Return to the oven, uncovered, for 5 minutes to heat through. Serve with lime wedges and roti or steamed rice, if you like.
Nutrition
| Calories | 540kcals |
|---|---|
| Fat | 23.4g (7.9g saturated) |
| Protein | 50.3g |
| Carbohydrates | 27.6g (10.9g sugars) |
| Fibre | 9.1g |
Quick wins, tips & make ahead
Jamaican curries are supposed to be hot, which is why we’ve used chopped scotch bonnets. However, if you don’t like too much heat, add the scotch bonnets whole instead, which will give flavour and warmth without knocking your socks off. Wear gloves when preparing the chillies.
If you can’t find diced kid, use pork or lamb instead.
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