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This recipe is classed as easy

Rating 3.67 / 5 (21 votes)

Prep time:
25 min
Cook time:
3 hrs 10 min

Music supremos Carrie and David Grant share one of their favourite Caribbean comfort food dishes


1. For the goat: rub the paprika into the meat and season generously with salt and pepper. Set aside.

2. For the curry: heat the oil in a large pan and add the onions, garlic, bay leaves, curry powder and paprika. Once the onions have softened, add the meat to the pan and cook until browned all over.

3. Add the tomatoes, chillies and mustard. Pour over enough water to nearly cover the meat. Simmer gently for 3 hours.

4. Taste the curry, and if you think it should be sweeter, add the tomato ketchup; if it’s too spicy, add the milk.
5. Serve with plain boiled rice.


  • 1.8 kg boned leg goat meat, , or mutton, cut into large chunks
  • ½ handful paprika

For the curry

  • vegetable oil, for frying
  • 2 large Spanish onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 bay leaves
  • ½ tsp curry powder, or to taste
  • ½ tsp paprika, or to taste
  • 400 g can chopped plum tomatoes
  • 1 hot red chilli, finely chopped
  • 1 hot green chilli, finely chopped
  • 1 tsp English mustard
  • about 2 tbsp tomato ketchup, optional
  • about 5 tbsp milk, optional
  • chopped coriander, to garnish
  • plain boiled rice, to serve

Tips and suggestions

Goat meat is available from halal butchers.

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Latest Comment


This recipe is quick easy and delicious i used chicken thighs instead of goat. Goat was a bit hard to find

richardE45517 richardE45517  Posted 09 Jan 2010 6:39 PM

richardE45517 richardE45517  Posted 09 Jan 2010 6:30 PM