Curried goat
From: Good Food Live
Printer friendly version
- Prep time:
- Cook time:
- Serves:
Enjoy a flavourful meal with Emma Sharp's simple version of a popular Caribbean dish - a hearty goat's meat curry.
Similar recipes
Related Videos
Ingredients
- 900 g goat meat, on the bone chopped into 2.5cm cubes
- juice of 1 limes
- 1 tbsp Salt
- freshly ground black pepper
- 1 Scotch bonnet pepper, chopped
- sprig Thyme
- 1/2 tsp allspice berries, freshly ground
- 1 bunch Spring onions, chopped
- 1 Onion, chopped
- 3 cloves Garlic, crushed
- vegetable oil, for frying
- 450g Potatoes, peeled and chopped into cubes
- 3 Tomatoes
For the jamaican curry powder:
- 50g Coriander seeds, dry-fried in a pan and finely ground in a pestle and mortar
- 50g Turmeric
- 15 g ground Fenugreek seeds
- 50 g ground Ginger
- 50g ground black pepper
- 15g ground cardamom
- 15 g ground Cinnamon
Method
1. First make the Jamaican curry powder. Mix together the ground coriander, turmeric, fenugreek, ginger, black pepper, cardamom and cinnamon. Store in an airtight container.2. Rub the goat meat with the lime juice. Place the goat meat in a large bowl with the salt, black pepper, Scotch bonnet, thyme leaves, allspice, 3 tablespoons of curry powder, spring onion, onion and garlic. Cover and marinate overnight in the refrigerator.
3. Heat the vegetable oil in a large, deep, heavy-based frying pan until very hot.
4. Scrape the marinade ingredients from the goat meat and reserve. Fry the meat until browned on all sides. Add the reserved marinade ingredients and fry for 2 minutes.
5. Add the potatoes and tomatoes and pour in enough water to cover the meat.
6. Bring to the boil, reduce heat, cover and simmer for 2 hours until the goat meat is tender and the gravy coats the back of a spoon.
7. Serve the goat curry with long grain or basmati rice.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
View all comments (5)Was meant to do this recipe for 4 but ended up doing it for 13 as so many wanted to try it, used a whole leg of goat ( 2.9kg ) & every one thought it was the best thing they had ever tasted ( just remember to cube the potatoes quite small or it will take forever to thicken ) took 6 hours to cook properly for this amount but well worth the effort I will be cooking this one again for sure.
Fantastic recipie - highly recommend
I've used this recipe I don't know how many times now and the potatoes have never gone to mush, just very tender and full of flavour. Everyone Ive cooked it for has loved it and wiped their plate clean with some West Indian bread!
Wouldn't the potatoes totally disintergrate with all the long cooking?
Fabulous recipe. Done it twice, once with goat & once with chicken & it's been fantastic both times. Very hot & spicy but amazing taste & incredibly easy to cook. Love it