#Goatober 2016

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Curry Goat

Jamaican Curried Goat (pictured below)

Preparation time: 50 minutes

Cooking time: 240 minutes

Ingredients (for 4 people) :

-1kg Goat meat (substitute for mutton or beef)
-4 tbsp curry powder
-1 onion, chopped
-1 stalk of spring onion, chopped
-4 cloves of garlic, peeled and minced
-1/2 habanera or scotch bonnet pepper, seeded and chopped (optional)
-2 tsp of ginger, peeled and minced
-2 sprigs of fresh thyme
-Salt to taste
-3 tbsp vegetable oil
-500ml water
-5 medium sized potatoes, peeled and cut into 1-inch cubes


Season the Goat meat with 2 tbsp curry powder, onions, spring onion, garlic, peppers, ginger, thyme and salt and allow to marinade for at least 30 minutes or overnight in the refrigerator preferably.

Remove as much of the seasoning as possible from the goat meat and set aside to use later.

Heat the oil in a large pot over medium-high heat.

Mix in the remaining 2 tablespoons of the curry powder and heat until fragrant for 1 minute.

Place the goat meat in the curried oil and turn frequently to brown and seal. This may take up to 30 minutes. (The meat may produce water, brown until all the water is gone).

Add 500ml of water, cover and slow cook for 2 hr on a low heat.

Add the seasoning and potatoes to meat and simmer for another 45mins. Cook until the meat is soft and juice naturally thickens.

Serve with steamed, fluffy white rice

Chef’s Tip - You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon.