Curried goat

Curried Goat (spicier version of a Colombo) was a special dish made for parties and celebrations. It wasn’t something you’d eat every day compared to a colombo Chicken (for example).

It is a staple in Caribbean cooking. Thanks to this recipe, you’ll find it more tender and flavourful than any stew you've ever had.

Antillean’s curry dishes are the remnants of the island’s Indian population. After slavery was abolished in the Caribbean, almost 40,000 people came from India to work on plantations as indentured workers. Over generations most intermarried with the larger African population, so Caribbean’s Indian community today is tiny in comparison. Their influence still lives on, in dishes like curried goat.



1kg Goat meat, chopped in cubes 
2 tsp Salt
1 tsp Black pepper
5-6 Tbsp Madras Powder
1 large Onion, sliced
4-6 cloves Garlic, minced
1 Scotch bonnet Pepper whole or our Bondamanjak chilli sauce to taste
4 Tbsp Cooking oil
4 cups boiling Water
1 large sprig Thyme
1 medium Onion, chopped
3 medium Potatoes, each cut in 3 pieces
1 Tbsp Tomato paste


Mix together goat meat, salt, black pepper, 4 Tbsp madras powder, 1 large onion sliced and garlic. Please in the fridge overnight (or at least 5 hours) to marinate.

1. Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside.
2. Heat cooking oil in large saucepan on High. Place goat meat in pan and brown to seal in juices.
3. Once the meat is browned add thyme and 2 cups of boiling water; cover, lower heat to Medium-Low and simmer for about 1 hour
4. Chop 1 medium onion and add to pot 
5. Add 2 cups of boiling water and bring to a boil
5. Add chilli (fresh or sauce) based on your taste; add more madras powder to taste
6. Add potatoes and tomato paste; simmer on low heat for 1/2 hour, or until the meat is falling off the bone

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