Try this Jamaican goat curry, then check out our Jamaican oxtail stew, Jamaican beef patties, jerk chicken and Jamaican curry pork.


  • 400g diced kid goat meat
  • (try Dunn’s River) 4 tbsp Jamaican curry powder
  • 4 cloves garlic, and 2 crushed
  • for frying oil
  • 1 large onion, chopped
  • 1 scotch bonnet chilli, seeded and finely chopped
  • 3 sprigs thyme, leaves picked
  • 4 tomatoes, roughly chopped
  • 600ml light chicken stock
  • 300g waxy potatoes, peeledand cut into chunks
  • to serve rice


  • STEP 1

    The day before, mix the goat meat with 2 tbsp of the curry powder, the whole bashed garlic cloves, a good grinding of black pepper and 1 tsp salt. Cover and leave to marinate overnight.

  • STEP 2

    The next day, heat the oven to 160C/fan 140C/gas 3. Add 2 tbsp oil to a large ovenproof pan with a lid. Add the marinated meat in batches, discarding the whole garlic, and brown all over. Scoop out onto a plate once browned.

  • STEP 3

    Add the crushed garlic, onion and scotch bonnet to the pan and cook for 7-8 minutes until softened.

  • STEP 4

    Return the meat to the pan with the thyme leaves, tomatoes and stock. Put on a lid and transfer to the oven for 2½ hours.

  • STEP 5

    Stir in the potatoes and cook for another 30 minutes. Serve with rice.


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