Recipe courtesy of Beverley Watson-Horsted

Curry Goat

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  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
  • Yield: 4 to 6 servings
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2 1/2 to 3 pounds goat meat, cut into cubes



2 tablespoons curry powder

1 1/2 teaspoons salt

1 teaspoon black pepper

5 cloves garlic, minced

2 scallion stalks, sliced

2 sprigs fresh thyme

1 large onion, sliced

3 pimento seeds

1 Scotch Bonnet

1 small white potato, cubed

1 small carrot, sliced


  1. Wash meat with water and vinegar. Place meat in a bowl and season with curry powder, salt and pepper. Add garlic, scallions, thyme, onion, pimento seeds and pepper. Let marinade for at least 30 minutes.
  2. Add seasoned meat to a pressure cooker, and cover with water. Place lid on the cooker and cook over medium heat until you hear a steam hissing sound. Cook for for 30 minutes (or cover with 2 cups of water and cook in a Dutch oven for 1 hour). Halfway through cooking process turn pressure cooker off and let rest for about 5 minutes to reduce steam pressure. Remove lid and add potatoes and carrots. Simmer, uncovered for 10 more minutes or until the gravy thickens and the vegetables are cooked.