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Curry goat recipe

Name: Curry goat recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4 - 6 serving(s)
Ingredients: 3 1/2 lb. goat, cut into 3-4cm chunks; 5 tbsp. curry powder; 1 tsp. salt; 1 tsp. freshly ground black pepper; 1 tsp. ground ginger; 1 tsp. ground pimento (allspice); 2 tsp. ground turmeric; 1 tbsp. vegetable oil; 1 large onion, chopped; 4 garlic cloves, sliced; 1 x 400ml can coconut milk; 500 mL water; 3 spring onions, sliced; Large handful of fresh thyme sprigs; 8 baby potatoes, halved; 1 scotch bonnet pepper

This Caribbean classic is a gorgeous dish for the whole family to enjoy.

By Craig and Shaun McAnuffUpdated: 20 August 2025

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Oscar Hather

Curry goat is a staple in Caribbean cuisine, and requires low and slow cooking to get that perfect fall off the bone meat. It's absolutely delicious, too, and these two brothers love this recipe because it reminds them of family.

Craig and Shaun are two brothers who bring the joy of Caribbean cooking to the modern kitchen.

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Yields:

4 - 6 serving(s)

Prep Time:

10 mins

Cook Time:

3 hrs

Total Time:

3 hrs 10 mins

Cal/Serv:

459

Ingredients

3 1/2 lb.
goat, cut into 3-4cm chunks
5 Tbsp.
curry powder
1 tsp.
salt
1 tsp.
freshly ground black pepper
1 tsp.
ground ginger
1 tsp.
ground pimento (allspice)
2 tsp.
ground turmeric
1 Tbsp.
vegetable oil
1
large onion, chopped
4
garlic cloves, sliced
1
x 400ml can coconut milk
500 ml
water
3
spring onions, sliced
Large handful of fresh thyme sprigs
8
baby potatoes, halved
1
scotch bonnet pepper

Directions

1. Step 1Put the goat in a bowl and add 2 tbsp of the curry powder, the salt, black pepper, ginger, pimento and turmeric. Cover and marinate in the fridge for up to 8 hours to get the maximum flavour. Alternatively, if you have limited time, a few hours is fine.
2. Step 2Heat the oil in a large pot over a medium heat and add 1 tsp of the curry powder with the onions and garlic. Cook for 2–3 minutes until dark brown. We call this burning the curry, aka BUN UP di ting! Then add a likkle of the coconut milk to create a thick and tasty paste.
3. Step 3Add the goat to the pot and sauté until brown all over. Add half the water and the remaining coconut milk, cover and cook over a medium heat for up to 2 hours or until tender, stirring occasionally and adding 2 tbsp more curry powder halfway through. Add the remaining curry powder, to taste, and add more water during cooking if necessary.
4. Step 4Add the spring onions, thyme, potatoes and scotch bonnet and cook for a further 15 minutes. Remove the scotch bonnet (or leave it in longer for a spicier taste), then cover the pot and cook for 30 minutes more until the meat is very tender; it should be falling o the bone if you have used bone-in goat. Serve.