Not for the faint-hearted – this Caribbean classic comes with an unapologetic kick! Succulent goat on the bone, marinated for 24 hours and cooked with potatoes in a delectable Caribbean curry sauce.
Traditionally enjoyed with white rice, rice&peas or roti but, as we’re West to West, we would also recommend you mix it up and try curry goat with Sierra Leonean Jollof rice. Whatever your choice, let us know how your cooking turns out.
1 hour and 45 minutes
Approx. 4 to 5
- 2 tsp salt
- 1 tsp black pepper
- 4 tbsp curry powder
- 5 cloves garlic, minced
- 1 large onion, sliced
- 5 bonnet peppers, diced (remove seeds to reduce heat levels)
- 1 tsp Thyme
- 1.5 Goat meat cubed with bone
- 2 chopped Irish potatoes
- 7 tbsp vegetable oil
- 2 tbsp Curry powder
- 1 beef stock cube
1 hour and 30 minutes
- Wash goat with water and lemon
- Season meat: (a) Place the following ingredients in a container and mix well; 1.5 kg of goat meet with bone, 2 tsp salt, 1 tsp black pepper, 4 tbsp curry powder, 5 diced bonnet peppers (seeded or deseeded), 1 tsp thyme, 1 large chopped onion and 5 cloves of minced garlic (b) Place the container in the fridge and leave to marinate overnight
- Place 7 tsp of vegetable oil in a pan and heat for approx. 1 min
- Place 2 tbsp of curry powder in oil and stir constantly for 1 – 2 mins. Ensure curry powder does not burn.
- Add 1.5 kg of seasoned goat meat with bone to the pot and cook until golden brown. This should take approx. 7-10 mins.
- Add water to the pot (so all the meat is submerged in water) Add 1 beef stock and cook until meat is tender. This should take approx. 1 hour. Stir every 15-20 mins.
- When the goat is tender (after approx. 1 hr) add 500g of Irish potatoes. If required add a little more water to ensure the potatoes are just submerged in water.
- Reduce heat, simmer and cook until potatoes are cooked(firm but not too soft) This should take 15-20 mins.
- Take off the head and ENJOY!
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