Curry Goat



  • 2½ lb (1.13 kg) goat meat
  • 2½ tbsp (2.5 tbsp) curry powder
  • 2 tbsp all-purpose season
  • ½ tsp salt
  • 1 scotch bonnet pepper, seeds remove and finely chopped
  • 6 pimento berries (allspice) crushed
  • 1 medium onion chopped
  • 2 stalks scallion chopped
  • 4 garlic cloves crushed
  • 3 sprig thyme
  • 1 tsp grated fresh ginger
  • 1 large potato peeled and diced
  • Delect vegetable oil
  • Water
  • 1 lime or lemon to wash the meat
  • 2 tbsp vinegar to wash the meat


1. Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.

2. In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.

4. In a pot add the cooking oil and put on hot on medium heat.

5. Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don’t let the pot burn, add a tip of water if necessary.

6. Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.

Recipe by: Lesa