Jamaican goat curry
- Preparation and cooking time
- Total time
- + marinating overnight
- Easy
- serves 4
Skip to ingredients
- 400g diced kid goat meat
- (try Dunn’s River) 4 tbsp Jamaican curry powder
- 4 cloves garlicand 2 crushed
- for frying oil
- 1 large onionchopped
- 1 scotch bonnet chilliseeded and finely chopped
- 3 sprigs thymeleaves picked
- 4 tomatoesroughly chopped
- 600ml light chicken stock
- 300g waxy potatoespeeledand cut into chunks
- to serve rice
Nutrition: per serving
- kcal302
- fat9.2g
- saturates1.7g
- carbs22.6g
- sugars0g
- fibre7.2g
- protein28.7g
- salt1.9g
Method
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.
