Recipe courtesy of Gregory Jolliff

Curry Goat

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  • Level: Intermediate
  • Yield: 6 servings
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2 pounds goat meat (or lamb) without bones

1 lime, juiced

1 tablespoon salt

1 teaspoon freshly ground black pepper

1 Scotch bonnet pepper (any color), seeded and minced

1/2 teaspoon dried thyme

1/2 teaspoon ground allspice (dry pimento berries)

3 tablespoons curry powder

2 whole scallions, sliced

1 onion, sliced

3 cloves garlic, minced

1/4 cup vegetable oil

3 tomatoes, diced

1/2 cup coconut milk (optional)

7 cups water


  1. Rinse goat meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender.