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Caribbean Goat Curry
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Built by the community using Caribbean goat curry
A rich, fragrant goat curry with deep Caribbean character — slow-cooked until the meat falls from the bone in a spiced coconut and tomato sauce. Bold with warming spices, this is the kind of curry that fills the whole kitchen with incredible aroma and tastes even better the next day.
Cooking Ability Level
Prep
20 mins
Cook
150 mins
Serves
4
Difficulty
Weekend Cook
Budget
Reasonable
Calories
520
Ingredients
- 1kg bone-in goat pieces (shoulder or leg, cut into large chunks)
- 2 tbsp vegetable oil
- 2 onions, roughly chopped
- 6 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground allspice
- 1 tsp ground turmeric
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp salt, plus more to taste
- 2 tbsp tomato paste
- 400g tin chopped tomatoes
- 400ml tin coconut milk
- 500ml chicken or beef stock
- 1 tsp sugar (brown preferred)
- 1 tbsp hot sauce (any brand)
- Rice, to serve
1. Pat the goat pieces dry with kitchen paper and season generously all over with salt and black pepper.
2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over high heat. Working in batches to avoid crowding, sear the goat pieces for 3–4 minutes per side until deeply browned. Remove and set aside.
3. Reduce the heat to medium. Add the onions to the same pot and cook for 6–8 minutes, stirring occasionally, until softened and beginning to colour.
4. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, letting it darken slightly.
5. Add the cumin, smoked paprika, allspice, turmeric, dried thyme, and black pepper. Stir everything together and cook the spices for 1–2 minutes until fragrant.
6. Return the seared goat to the pot. Pour in the tinned tomatoes, coconut milk, and stock. Add the sugar and hot sauce. Stir well, scraping up any browned bits from the bottom of the pot.
7. Bring to a boil, then reduce the heat to a low simmer. Cover with a lid and cook for 2 to 2.5 hours, stirring every 30 minutes, until the goat is completely tender and falling from the bone.
8. Taste and adjust seasoning with salt, pepper, or a little more hot sauce as needed. If the sauce is too thin, remove the lid for the final 20 minutes to reduce and thicken.
9. Serve over rice, spooning plenty of the sauce over the top.
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Nutrition per Serving
520
Calories
48g
Protein
18g
Carbs
28g
Fat