Curried Goat

Preparation info
  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in
Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

  • About

This dish is a huge favourite in Jamaica but causes some consternation where goat is not commonly eaten. For that reason, we suggest mutton as a substitute for goat, as it is the closest in flavour. West Indian curry powder is a unique blend and we recommend that you try to find some for this recipe.


  • 1.5 kg/3 lb goat leg and ribs, or mutton, chopped into small pieces (including bone)
  • 1 tbsp


Wash the prepared goat meat and dry. Mix together all the ingredients except the oil and rub into the meat. Leave to marinate for at least 2 hours.

Remove any large pieces of seasoning from the meat (onions, escallions, allspice berries etc.) and reserve. In a large skillet, heat the oil over a medium heat and add the meat. Brown, turning the pieces often to seal in flavours. Lower the