Curry Goat

In some parts of the country you will be able to pick up goat meat with great ease, here in Cornwall it takes a bit more effort but my friendly local butcher tracked down a supplier and ordered some for me. If you can’t get, or don’t fancy, goat you can use lamb as a substitute in this recipe.

You can buy West Indian curry powder but it tastes better if you make your own so I have included the recipe I use. The goat is traditionally diced and cooked on the bone but I prefer to serve it without so I make a stock from the bone and cook the meat separately.


Curry Powder

2 tablespoons ground turmeric

1 tablespoon crushed dried chilli flakes

1 tablespoon cumin seeds

1/2 tablespoon coriander seeds

1/2 tablespoon ground cloves

1/2 tablespoon ground ginger

1/2 teaspoon yellow mustard seeds

1 teaspoon ground black pepper

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

Curry Goat

550g shoulder of Goat, diced

1 tablespoon fresh thyme

140ml/5fl oz vegetable oil

4 tomatoes skinned and chopped

2 onions, finely diced

2 cloves of garlic, chopped

Olive oil


A handful of fresh coriander


Put the cumin, coriander, chilli flakes and mustard seeds into a frying pan and toast over a low heat until they start to release a wonderful aroma. Pound in a pestle and mortar until finely ground (or use a spice mill) and add to the ready ground spices.

Rub 3 tablespoons of the curry powder into the meat (store the rest in an airtight jar), sprinkle over the thyme, cover and leave to marinate in the fridge for at least 6 hours (or overnight).

Preheat the oven to 150°C/300°F,Gas mark 2.

Heat the oil in a large frying pan and brown the meat. Remove the meat from the pan and place it in a casserole dish. It’s best to do this in batches – if you overcrowd the pan the meat will stew rather than fry.

Soften the onions and garlic in a little olive oil and place in the casserole dish with the meat. Heat the stock to boiling point and pour over the goat meat, cover and place in the oven for 2 hours, until the meat is tender.

Remove the meat from the stock and keep warm, simmer the sauce till reduced by half, then return the meat to pan. Sprinkle with chopped coriander and serve with rice and peas.



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