Curry Goat

August 22, 2019


The classic Caribbean curry, this is enjoyed throughout the region with slight variations in the recipe. It came to the area via the Indian labour brought to the islands in the 19th century and has evolved to include local spices like thyme, allspice and of course Scotch Bonnet chilli. Goat meat is easy enough to get in urban centres where there is a large emigre population (bear in mind here that the mutton sold in Asian butchers is usually in fact goat), but if you are a bit more off the beaten track you can substitute the cheaper cuts of lamb such as neck. It does make a difference to use meat that is on the bone as this makes a big contribution to the flavour of the finished dish.


1Add two tablespoons of the curry powder, salt and pepper to the goat meat, mix well and marinade the meat for a couple of hours

2Heat some oil in a heavy pan. Add the onion, garlic and Scotch Bonnets and fry for a couple of minutes until the onion softens

3Add the goat meat and keep frying till browned, then add the potato

4Add the other two tablespoons of the curry powder, the pimiento, the ketchup and the salt and pepper, and fry for another minute or two. Now add enough water to cover the meat, and cook on a low heat for 2 hours. Keep an eye on the water, but bear in mind that this is a relatively dry dish. Remove the Scotch Bonnets before serving (unless of course you like them left in there, up to you)


750 g Goat meat

1 Large Onion

4 Cloves Garlic, chopped

4 tbsp Everyday Curry Powder

1 tsp Ground Pimiento

4 Scotch Bonnet peppers, slit

2 tsp Black Pepper

3 Sprigs of Fresh Thyme

1 tbsp Tomato Ketchup

2 Potatoes, cut into large chunks