Jamaican Curried Goat


1kg goat, trimmed of excess fat, cut into 1 ½ inch cubes


1 ½ tablespoons coconut oil

1 onion, finely chopped

1 long red chilli

1 garlic clove

1 large knob ginger

2 x 270 mls cans coconut milk

320 mls coconut water

600 mls chicken stock

1 bay leaf

1 tbsp powdered ginger

1 tbsp fennel seed

2 tbsp curry powder

1 tbsp all spice

1 tbsp cayenne pepper

1 tsp. black pepper corns


jasmine rice

spring onions


Pat goat cubes dry, season with salt and pepper and drizzle with olive oil.

Add the goat to a hot heavy based frying pan. Cook for 5 minutes or until nicely browned. Remove from the pan, transfer to a plate and set aside.

In another heavy based pot, heat the coconut oil. Add the onion and chilli and cook for a few minutes or until onion begins to soften. Add garlic, ginger, bay leaf, powdered ginger, fennel seed, cayenne pepper, all spice, curry powder and black pepper corns.

Pour in coconut water and coconut milk and bring to the boil.

Add browned goat and stock. Reduce to a simmer and cook for 1 to 1 ½ hours or until goat is cooked and falling from the bone.