Storage & reheating
Keeps 3 days refrigerated and improves overnight. Freezes up to 2 months. Reheat until piping hot.
Caribbean favourites
Caribbean Curry Goat
Tender goat meat slow-cooked in a golden curry gravy with thyme, ginger and Scotch bonnet. Marinate overnight if you can — and brown the meat properly for depth.
Ingredients
- 900 g Goat meat cubesGoat Meat Cubes (Boneless) · £14.99
- 3 tbsp Curry powderNot currently stocked
- 2 OnionsNot currently stocked
- 4 cloves GarlicNot currently stocked
- 1 tbsp Ginger, gratedNot currently stocked
- 1 Scotch bonnetNot currently stocked
- 4 sprigs Fresh thymeNot currently stocked
- 500 ml Stock or waterPantry staple
- 3 tbsp Vegetable oilPantry staple
- Salt & black pepperPantry staple
Shop this recipe
Estimated ingredient basket total: £14.99
1 of 1 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Wash the goat meat and marinate with half the curry powder, garlic, ginger, salt and pepper for at least 2 hours — overnight is best.
- 2
Brown the meat in hot oil in batches; don't crowd the pot or it will steam instead of browning.
- 3
Fry the onions in the same pot, then add the remaining curry powder and toast for 1 minute.
- 4
Return the meat, add the thyme, whole Scotch bonnet and stock; bring to a simmer.
- 5
Cover and cook on low for 1.5–2 hours until the goat is fork-tender, topping up with water if needed.
- 6
Simmer uncovered for the last 15 minutes to thicken the gravy. Serve with rice and peas or white rice.
