Prep
4h 10m
Cook
2h 50m
Total
7h
Ingredients
Method
Turn cooking mode on
Step 1
Blend all the green seasoning ingredients with the vinegar or lime juice until coarse, not smooth.
4 Garlic cloves
3 Spring onions
1/2 Onion
1 thumb Ginger
Thyme
1 handful Coriander stems
2 tbsp White vinegar
Step 2
Marinate the goat with green seasoning, half the Jamaican curry powder, allspice, nutmeg, black pepper and salt. Cover and leave at least 4 hours, ideally overnight.
1 kg Goat
3 tbsp Jamaican curry powder
1 tsp Allspice
1/2 tsp Nutmeg
1/2 tsp Black pepper
Salt
Step 3
Heat the oil in a heavy pot over medium heat. Add a spoon of curry powder to the oil and let it toast briefly until fragrant but not burnt. Add the goat with its marinade and brown properly, letting the meat catch and caramelise. Do not rush this stage. Add onion, garlic, ginger and thyme then cook until everything smells deeply aromatic.
2 tbsp Vegetable oil
Step 4
Add enough water to just cover the meat along with the whole scotch bonnet. Bring to a simmer, cover and cook gently for 2½ hours, stirring occasionally, until the goat is tender and the sauce thick and glossy.
500–700 ml Water
1 Scotch bonnet
Step 5
Uncover for the final 15–20 minutes to reduce the sauce. Taste and adjust salt and heat. Finish with fresh thyme. Rest for 10 minutes before serving. Like every curry, it improves if left overnight.
Fresh thyme
For
6
M
I
1
kg
Goat, bone-in preferably, chopped into medium pieces
For the green seasoning:
4
Garlic cloves
3
Spring onions
1/2
Onion, small
1
thumb
Ginger
1
Scotch bonnet, or 1/2, depending on heat
Thyme, few sprigs
1
handful
Coriander stems, small
2
tbsp
White vinegar, or lime juice
For the curry:
3
tbsp
Jamaican curry powder, not Indian curry powder
1
tsp
Allspice, toasted and ground
1/2
tsp
Nutmeg, freshly grated
1/2
tsp
Black pepper
2
tbsp
Vegetable oil
1
Onion, finely chopped
3
Garlic cloves, finely chopped
1
thumb
Ginger, minced
5
sprigs
Thyme
1
Scotch bonnet, whole and pierced
500–700
ml
Water, or light stock
Salt
To serve
Fresh thyme
Rice and peas
Like every curry, it improves if left overnight.
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Made it?
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Prep
4h 10m
Cook
2h 50m
Total
7h
Ingredients
Method
Turn cooking mode on
Step 1
Blend all the green seasoning ingredients with the vinegar or lime juice until coarse, not smooth.
4 Garlic cloves
3 Spring onions
1/2 Onion
1 thumb Ginger
Thyme
1 handful Coriander stems
2 tbsp White vinegar
Step 2
Marinate the goat with green seasoning, half the Jamaican curry powder, allspice, nutmeg, black pepper and salt. Cover and leave at least 4 hours, ideally overnight.
1 kg Goat
3 tbsp Jamaican curry powder
1 tsp Allspice
1/2 tsp Nutmeg
1/2 tsp Black pepper
Salt
Step 3
Heat the oil in a heavy pot over medium heat. Add a spoon of curry powder to the oil and let it toast briefly until fragrant but not burnt. Add the goat with its marinade and brown properly, letting the meat catch and caramelise. Do not rush this stage. Add onion, garlic, ginger and thyme then cook until everything smells deeply aromatic.
2 tbsp Vegetable oil
Step 4
Add enough water to just cover the meat along with the whole scotch bonnet. Bring to a simmer, cover and cook gently for 2½ hours, stirring occasionally, until the goat is tender and the sauce thick and glossy.
500–700 ml Water
1 Scotch bonnet
Step 5
Uncover for the final 15–20 minutes to reduce the sauce. Taste and adjust salt and heat. Finish with fresh thyme. Rest for 10 minutes before serving. Like every curry, it improves if left overnight.
Fresh thyme
For
6
M
I
1
kg
Goat, bone-in preferably, chopped into medium pieces
For the green seasoning:
4
Garlic cloves
3
Spring onions
1/2
Onion, small
1
thumb
Ginger
1
Scotch bonnet, or 1/2, depending on heat
Thyme, few sprigs
1
handful
Coriander stems, small
2
tbsp
White vinegar, or lime juice
For the curry:
3
tbsp
Jamaican curry powder, not Indian curry powder
1
tsp
Allspice, toasted and ground
1/2
tsp
Nutmeg, freshly grated
1/2
tsp
Black pepper
2
tbsp
Vegetable oil
1
Onion, finely chopped
3
Garlic cloves, finely chopped
1
thumb
Ginger, minced
5
sprigs
Thyme
1
Scotch bonnet, whole and pierced
500–700
ml
Water, or light stock
Salt
To serve
Fresh thyme
Rice and peas
Like every curry, it improves if left overnight.
Only visible to you
Made it?
Cancel
