Skip to content


Goat Curry

goat curry

Curries are a very popular Caribbean cuisine, these were introduced in the 19th century by an Indian worker who migrated to work for the sugar industry, whilst it was being colonised by Great Britain. Goat curry is a popular dish with each island having their own twist on the recipe, it works really well served alongside rice and peas.


  • Wash the goat meat and pat dry with some kitchen roll.
  • In a large bowl, add the goat meat and marinate it with curry powder, ground cumin, garam masala, all spice and 1 tbsp of vegetable oil. Marinate the meat for 2-4 hours, preferably overnight.
  • Using a heavy bottom pan on a medium low heat, add 2 tbsp of vegetable oil.
  • Add the goat meat to the hot pan, colour on all sides until brown in colour roughly 10-15 minutes, try not to overcrowd the pan.
  • Add in the onions, spring onions, garlic, thyme, scotch bonnet pepper and tomato paste, stir to combine.
  • Pour in enough water to cover the meat then cover with a lid and let the curry cook until meat is tender. Check every 30 minutes and cook for about 2-3 hours.
  • About 20 minutes before the curry is done, add the potatoes and stir together, cover the lid and let the potatoes cook.