Name: Curried Goat
Prep time: 45 min
Cook time: 415 min
Total time: 460 min
Yield: 6
Cuisine: jamaican
Ingredients: 2 1/5 kg goat meat; 1 lime juiced; 3 tbs Madras curry powder hot; 3 tbs all purpose seasoning; 6 tbs sunflower oil; 450ml vegetable stock; 1 onion large roughly chopped; 1 root ginger finely chopped; 1 green chilli chopped hot seeded; 2 garlic clove finely chopped large; 10 allspice; 1 red capsicum cubed deseeded; 1 green capsicum cubed deseeded; 3 spring onion roughly chopped; 2 tbs fresh flat-leaf parsley chopped; 2 tbs fresh coriander chopped; 5 potato broken into chunks; 225 ml vegetable stock (liquid)

by psmit6 Last updated on 05/02/2025

A Jamaican classic - pressure-cooked goat curry.

- psmit6

Ingredients

2 1/5 kg goat meat
1 lime juiced
3 tbs Madras curry powder hot
3 tbs all purpose seasoning
6 tbs sunflower oil
450ml vegetable stock
1 onion large roughly chopped
1 root ginger finely chopped
1 green chilli chopped hot seeded
2 garlic clove finely chopped large
10 allspice
1 red capsicum cubed deseeded
1 green capsicum cubed deseeded
3 spring onion roughly chopped
2 tbs fresh flat-leaf parsley chopped
2 tbs fresh coriander chopped
5 potato broken into chunks
225 ml vegetable stock (liquid)

Method

Step 1

Wash meat and pat dry with kitchen paper, any small bones are good for flavour. Cut into large cubes, approximately 2.5 cm.
Step 2

Combine curry powder, all purpose seasoning and lime. Add to meat in a large bowl. Use hands or wooden spoon to coat meat well in mixture. Cover with cling wrap and allow to marinate in fridge overnight.
Step 3

Heat a large non-stick casserole or heavy-based saucepan until very hot, then add the oil. Add some meat, turn meat cubes to coat in oil. When brown transfer to the pressure cooker. Continue browning all meat, adding more oil if needed.
Step 4

With the pressure cooker over low heat, add the stock then onion, ginger, chilli, garlic and allspice and stir gently. Add remaining ingredients except potatoes and stir gently.
Step 5

Close pressure cooker and allow it to come to pressure, cook for 20 minutes.
Step 6

Add potatoes, stir gently ensuring there is enough liquid in the cooker. There needs to be at least half the depth of the curry. Add extra vegetable stock if needed, cover and cook for a further 20 minutes in total, including the time taken to bring to pressure.
Step 7

Allow to stand for 10-15 minutes.
Step 8

Serve with boiled rice.

Equipment

1 knife
1 bowl
1 wooden spoon
1 casserole dish
1 pressure cooker

Recipe Notes

from Australia’s Best Recipes team

Use lean goat meat, Madras curry powder, sunflower or groundnut oil, 2cm piece root ginger, hot green chilli or Scotch bonnet with seeds left in and chopped, waxy potatoes and cut into 3.5cm chunks and vegetable stock, if required.