Jamaican Goat Curry

This simple but very scrumptious recipe was created by June Whitelaw



  • 2 or 3 groundnut/veg oil
  • 3 lb goat cut into 2 inch cubes
  • 2 large onions - chopped
  • 2 fresh red chillies - sliced (optional)
  • 3 tablespoons curry powder
  • 300 ml or 1/2 pint coconut milk
  • 1 fresh bay leaf
  • 1/2 teaspoon ground allspice
  • 300 ml or 1/2 pint chicken stock
  • 2 tablespoons lime/lemon juice





  1. Heat oil in a pan and fry meat until brown. Remove and place in a large flameproof casserole.
  2. Fry onions and chillies in pan until onions are golden brown.
  3. Add curry powder and cook for a further 2 or 3 minutes, stirring.
  4. Add fried onions to the casserole with the coconut milk, bay leaf, allspice, seasoning and enough stock to just cover the meat. Cover and simmer for 2 hours (or until meat is tender).
  5. Just before serving add the lime or lemon juice and cook for 2 to 3 minutes.


Serve with rice.