Jamaican Goat Curry

4
Servings
25m
Prep Time
3h
Cook Time
3h 25m
Ready In


"We love goat! Especially when it is curried...be it from India, Trinidad or Jamaica. This can be adapted to a crock pot or slow cooker."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (587 g)
  • Calories 609.9
  • Total Fat - 36.2 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 117.5 mg
  • Sodium - 805 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 7.8 g
  • Sugars - 9.4 g
  • Protein - 49.8 g
  • Calcium - 136.1 mg
  • Iron - 9.4 mg
  • Vitamin C - 46.7 mg
  • Thiamin - 0.5 mg

Step 1

Place the onion, garlic and ginger in a food processor and blend to a purée.

Step 2

Heat the oil in a dutch oven, add the onion mixture and cook for 5 minutes until softened.

Step 3

Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt or to taste.

Step 4

Cook for 2-3 minutes until fragrant.

Step 5

Tip the goat into the pan.

Step 6

Cook for 5 minutes over a medium-high heat until the meat has browned.

Step 7

Add the chopped tomatoes and stock.

Step 8

Increase the heat, bring to the boil and cook for 10 minutes.

Step 9

Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 minutes of cooking.

Step 10

Add the beans to heat through, plus more chilli if you want it spicier.

Step 11

After 5 minutes more, remove from the heat.

Step 12

Add the lemon juice and coriander, and stir well.

Step 13

Serve with warmed roti and rice.

Tips & Variations


No special items needed.