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This recipe is classed as easy

Rating 3.75 / 5 (185 votes)

Prep time:
15 min, plus 4 hours marinating
Cook time:
2 hrs 30 min
Serves:
4

Levi Roots uses a combination of steaming and frying to coax the goat meat into tenderness, a technique commonly used in the Caribbean

Method

1. Place the goat into a large bowl and add the lime juice, curry powder and all-purpose seasoning. Mix well to coat the meat in the seasoning, then cover with clinf film and marinate in the fridge for four hours.

2. Heat a large non-stick casserole or heavy-based pan until very hot, then add the groundnut oil. When the oil is nearly smoking, add the goat and turn the meat in the oil until well coated.

3. Cover the pan with a lid and turn the heat down to low. Cook for 45 minutes, checking the meat every so often to ensure it isn’t browning too much on the bottom.

4. Increase the heat, add 150ml of the stock and bring to the boil. Turn the heat back down and simmer for another 45 minutes. Add another 150ml of stock and cook for a further 45 minutes.

5. Add the onion, ginger, chilli, garlic and allspice berries and stir gently. Add all of the remaining ingredients except for the potato, herbs and rice. Bring to the boil, then turn the heat down, cover and cook for another two hours, stirring occasionally. Add more stock if the mixture seems too dry.

6. About 20 minutes before the end of cooking time, add the potatoes. When the potatoes are cooked and the goat is very tender, season to taste with salt and freshly ground black pepper.

7. To serve, spoon the curry alongside some boiled rice and garnish with the fresh chopped herbs.

Ingredients

  • 1 kg lean goat meat, cut into large chunks
  • ½ limes, juice only
  • 2 tbsp mild curry powder
  • 2 tbsp all-purpose seasoning
  • 6 tbsp groundnut oil
  • 425 ml vegetable stock
  • 1 onion, roughly chopped
  • 2 cm piece fresh root ginger, finely chopped
  • 1 red chilli or scotch bonnet pepper, chopped
  • 2 cloves garlic, finely chopped
  • 10 allspice berries
  • ½ red peppers, seeds removed, cubed
  • ½ green peppers, seeds removed, cubed
  • 2 spring onions, green parts only, roughly chopped
  • 2 waxy potatoes, cut into chunks
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped fresh coriander
  • boiled rice, to serve

Tips and suggestions

If you can't find goat, lamb or mutton is a good substitute.

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Latest Comment

 

Delicious, delicious delicious. The sweating of the goat for hours brings out a fabulous flavour. We had an Indian chicken curry with it and it was completely dwarfed by the flavour of the goat. without doubt one of the best curries I have ever had!

ClareB77744 ClareB77744  Posted 04 Jan 2014 11:44 PM
 

So far the curry looks great however the recipe is wrong. The summary says it takes 2.5 hours but it actually take 4 hours and 35 mins. This was supposed to be tonights dinner but it will have to be tomorrows now or eat after midnight. Should have read the entire recipe carefully and seen the two hour cook time after the three 45 min stages. Good food please change the summary so that no one else has to rush out for a take away.

KristianG6120 KristianG6120  Posted 14 Apr 2013 9:08 PM
 

I've tried a few different Curried Goat recipes and this is by far my favourite, sweating the goat in oil at the start really makes the difference for me and you end up with a very tastey curry. I did put 2 whole scotch bonnet chillis in and my mrs could just about handle the heat, but ate it because it tasted so good and she won't let any leave the house for my mates to try !!

DaveW52648 DaveW52648  Posted 09 Jan 2012 8:53 AM