Curry Goat is one of the most celebrated dishes in the Caribbean — slow-cooked goat meat simmered low and long in fragrant curry spices, fiery scotch bonnet, and fresh thyme until every piece falls meltingly off the bone. Brought to Jamaica by South Asian indentured labourers in the 1800s, Curry Goat has since become a cornerstone of Caribbean cooking, as essential at a Jamaican wedding as it is at a Sunday family table. Across Britain’s Nigerian and West African communities, it has found an equally warm welcome — a staple at Caribbean-Nigerian cookouts, communal gatherings in south London and Birmingham, and on the stovetops of the aunties who know that the best food always takes time.
What makes Curry Goat impossible to resist is the depth that only patience can build. The goat absorbs the warmth of the curry, the heat of the scotch bonnet, and the earthiness of the thyme over two generous hours of simmering — the result is richly sauced, golden-orange meat that begs to be served over rice and peas or with a soft flatbread. It tastes even better the next day. If you are cooking for a crowd, double the batch without a second thought: it disappears every time.
Everything you need for this recipe is available at Awuf Afro Store — from premium diced goat meat and fresh scotch bonnet peppers to quality curry powder, jerk seasoning, and aromatic bay leaves. Order online and have it delivered, then let your pot do the rest of the work.
Ingredients
Serves 4-6
| Quantity | Ingredient |
|---|---|
| 2 kg | Diced goat meat (bone-in or boneless) |
| 2–3 (to taste) | Fresh scotch bonnet peppers (whole or deseeded for less heat) |
| 2 large | White onions (finely diced) |
| 1½ tbsp | Garlic paste (or 6 cloves, minced) |
| 1 tbsp | Ginger paste (or 1-inch piece, grated) |
| 3 tbsp | Curry powder (Jamaican or mild Madras style) |
| 1 tbsp | Jerk seasoning powder (for the marinade) |
| 1 tsp | Dried thyme |
| 2 medium, chopped | Fresh tomatoes (or 2 tbsp tomato paste) |
| 3 tbsp | Vegetable cooking oil |
| 2 cubes | Chicken stock cubes (crumbled) |
| 2 leaves | Bay leaves (remove before serving) |
| 1 tsp | Allspice (pimento), ground (available at most UK supermarkets) |
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Method
- Marinate the goat (overnight, or minimum 2 hours): Place 2 kg of Premium Diced Goat Meat into a large bowl. Add 2 tablespoons of Lion Curry Powder, 1 tablespoon of Tropical Sun Jerk Seasoning Powder, 1 tablespoon of Sapna Garlic Paste, 1 tablespoon of Sapna Ginger Paste, 1 teaspoon of Tropical Sun Dried Thyme, 1 teaspoon of allspice, and 1 teaspoon of salt. Finely chop or blend 2 scotch bonnet peppers and add to the bowl. Mix thoroughly until every piece of goat is well coated. Cover and refrigerate overnight for best results, or for at least 2 hours if you are short on time.
- Brown the goat in batches (15 minutes): Heat 3 tablespoons of KTC Vegetable Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Lift the goat out of the marinade — reserve the marinade — and brown the meat in batches, leaving space between pieces. Cook each batch for 4–5 minutes, turning to colour all sides. Remove and set aside. Do not skip this step; browning builds the deep, savoury base of the dish.
- Soften the aromatics (8 minutes): Reduce the heat to medium. In the same pot, add the finely diced white onions and cook, stirring, for 5 minutes until softened and lightly golden. Add the remaining ½ tablespoon of Sapna Garlic Paste and any remaining Sapna Ginger Paste. Stir and cook for 2 more minutes until fragrant.
- Bloom the curry (5 minutes): Add the remaining 1 tablespoon of Lion Curry Powder to the pot and stir it into the onions. Cook for 1–2 minutes to toast the spices and deepen the colour. Add the chopped fresh tomatoes and all of the reserved marinade. Stir well and cook for 3 minutes, scraping up any caramelised bits from the base of the pot, until the tomatoes begin to break down into a sauce.
- Slow cook to tenderness (1 hour 45 minutes – 2 hours): Return all of the browned goat meat to the pot. Crumble in 2 Knorr Chicken stock cubes and add the 2 bay leaves. Pour in enough cold water to just cover the meat — approximately 600–800 ml. Stir well, bring to the boil, then reduce the heat to a gentle simmer. Cover with a tight-fitting lid and cook for 1 hour 45 minutes to 2 hours, stirring every 20 minutes. If you want extra heat, drop 1 whole scotch bonnet into the pot for the last 30 minutes. The curry is ready when the goat is fork-tender and the sauce is thick and glossy.
- Taste and finish: Remove the bay leaves and the whole scotch bonnet if added. Taste the curry and adjust seasoning with salt and black pepper. If the sauce is too thin, cook uncovered on medium heat for 10 more minutes, stirring, until it reduces to your liking.
- Serve: Ladle the Curry Goat generously over rice and peas or fluffy plain rice. It is equally wonderful with a warm flatbread or fried dumplings. Serve immediately — or better still, make it the day before your gathering and reheat slowly. The flavour only gets richer overnight.
Tips & Variations
- Allspice (pimento): This spice is a non-negotiable for authentic Jamaican Curry Goat. It is available at most UK supermarkets in the herbs and spices aisle — pick it up alongside your Awuf Afro Store order. Ground allspice works well; whole berries are even more aromatic if you can find them.
- Make it ahead: Curry Goat is one of those magical dishes that improves overnight. Make it the evening before your party or Sunday lunch, refrigerate, and reheat gently on the hob — the flavours deepen and the meat relaxes further into the sauce.
- Pressure cooker shortcut: Brown and sauté as instructed, then transfer everything to a pressure cooker. Cook on high pressure for 35–40 minutes. Release naturally, then simmer uncovered for 10 minutes to reduce and thicken the sauce before serving.
