Bodles Agricultural Research Plant Old Harbour, St. Catherine

Curry Goat

Curry Goat


2 pounds goat meat (or lamb) without bones
1 lime, juiced
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 Scotch bonnet pepper (any color), seeded and minced
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice (dry pimento berries)
3 tablespoons curry powder
2 whole scallions, sliced
1 onion, sliced
3 cloves garlic, minced
1/4 cup vegetable oil
3 tomatoes, diced
1/2 cup coconut milk (optional)
7 cups water


Rinse goat meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender.

Read more at:

Add Comment