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Curried Goat

8-10 Servings

  1. Chop the meat into large chunks, keeping the meat on the bones to maintain a sweeter flavour.

  2. Make a marinade of allspice, curry powder, spring onions, onions, tomatoes, chillies, garlic, ginger, paprika, salt and pepper.

  3. Season the meat with the marinade and add the thyme and bay leaf. Ensure the meat is thoroughly covered with all the ingredients (Tip - The secret of Jamaican food is that marinating helps to absorb the flavours and cooking in the marinade gives extra flavour.)

  4. Leave to marinate for 3-4 hours.

  5. Remove meat from seasoning, shaking off any excess in the process. Reserve the marinade mixture because it is added again after frying and browning.

  6. Fry the meat in oil until brown.

  7. Add water and reserved marinade to meat and cook over a gentle heat for 1½ -2 hours.

  8. Add coconut milk just before serving.

  9. Serve with Rice and Peas - click here for recipe (this link will open in a new browser window), or just plain rice.


  • juice of 1 lemon or 1 lime

  • 2 kg goat shoulder meat (NB this recipe does not require a high-quality cut)

  • 2 heaped teaspoons allspice (nutmeg, cloves and cinnamon)

  • 3 tablespoons curry powder

  • 2-3 spring onions, chopped

  • 2-3 onions, chopped

  • 4 tomatoes, chopped

  • 4-5 small red chillies, left whole

  • 2 cloves garlic, finely chopped

  • 2 knobs fresh ginger, finely chopped

  • 1 teaspoon paprika

  • salt and black pepper

  • 2-3 sprigs thyme

  • 1-2 bay leaves

  • oil for frying

  • 500 mL hot water

  • 125 mL coconut milk

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