• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Add to Favourites
My Favourites
Email this recipe
Print this recipe

Jamaican Curry Goat

Monday, 26 May 2008


Here is a classic Jamaican dish that is much beloved in that country. As usual, lamb may be substituted for the goat. Note the West Indian trait of using a massala without chile powder, and then adding chiles to the curry. The dish is traditionally served with white rice, mango chutney, and grated coconut.


At a glance
Cooking Method
Heat Level
Scotch Bonnet
Main Course
  • 2 pounds goat meat, cut into ½ -inch cubes

  • 3 tablespoons West Indian Massala (see Note)

  • ½ teaspoon salt

  • ½ teaspoon powdered cardamom

  • ½ teaspoon freshly ground black pepper

  • 2 cloves garlic, minced

  • 2 onions, sliced

  • 2 tomatoes, chopped

  • 2 green onions, chopped

  • 2 Scotch bonnet (or habanero) chiles, seeds and stems removed, chopped

  • 2 tablespoons butter

  • 1/4 cup vegetable oil

  • 3 cups water


In a large bowl, combine the goat meat, masala, salt, cardamom, pepper, garlic, onions, tomatoes, green onions, and the chiles and mix well. Allow the meat to marinate for 1 hour.

Remove the meat from the seasonings and reserve the seasonings. Saute the meat in the butter and oil in a large skillet until lightly browned. Add the water, cover, and simmer until the goat is very tender, about 1 hour, adding more water if necessary.

Return the seasonings to the meat mixture, cover, and simmer for 15 minutes.


Featured Rapid Recipe

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.