Curry Goat

Curry goat is one of my all time favourite dishes and what differentiates a Caribbean curry goat to any other, is the use of scotch bonnet peppers. This amazingly hot pepper has a great distinctive flavour, which delivers a deliciously fruity note. However, the pepper must be treated with respect.

The most important part of the curry cooking process is to make sure that this pepper doesn’t burst, or else game-over if you can’t take the chilli heat! But it’s worth the risk, as you can’t make a good Caribbean curry goat without it. The trick is to keep the pepper in the curry for most of the cooking time, say 2-hours. Then carefully fish it out with a spoon, scrape off the seeds then put bits of the pepper back in the pot tasting as you go until you reach your preferred heat level. But, if maximum heat is what you like, don’t bother to remove it and the pepper will just mash out into the curry. This recipe works well with mutton too and see here for a chicken version.

curry goat ingredients


curry goat meat

Goat Shoulder

Curry Goat

Serves 5
Prep time 12 hours
Cook time 4 hours
Total time 16 hours
Meal type Main Dish
Misc Serve Hot


  • 3lb goat shoulder
  • 2 onions
  • 3 cloves garlic (crushed)
  • 1 carrot (chopped small)
  • 1 scotch bonnet pepper
  • 1 tablespoon Betapac curry powder
  • 1 tablespoon Bolst's curry powder (or curry powder of your choice)
  • sprig thyme
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 heaped teaspoon pimento seeds


Put meat in a mixing bowl, slice one of the onions then add both the curry powders. Mix thoroughly and cover the bowl with cling film and refrigerate overnight.
Take meat out of fridge and rest for 30 mins before cooking.
In large pan heat oil to a high heat then add the meat and onions. Fry vigorously until all the meat is brown the reduce heat to a very low heat and cover with a lid.
The meat will then steam and create its own juices.
After 30 mins of cooking, add the garlic, carrot, whole scotch bonnet pepper (do not chop it up), the reserved onions and the rest of the other onion, thyme, pimento seeds, salt and pepper to taste.
Cook for 3 to 4 hours or until meat is tender, making sure to intermittently keep an eye on the pot to make sure the curry doesn't dry out. If the juices do dry out top up with a bit of water.
Serve with white basmati rice, plantain and cabbage.

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