Jamaican curried goat is traditionally made with goat meat, but it tastes equally good with lamb, chicken, or potato. Warmly spiced, brightly coloured, and thickened with a pop of coconut milk, curried goat (or veg) captures the lively spirit of Jamaica in a single beautiful dish. Try it with a goat if you can, but if you prefer to cook it with something else, that’s no problem – or “ya mon”, as a local might say!
Gluten free, suitable for vegans
- 2 handcrafted Jamaican spice mixes
- Organic coconut milk
- Organic kidney beans
- Basmati rice
- Easy recipe card
You need to add:
- 300g chopped goat, mutton, or lamb (skip if you don’t eat meat)
- 2 small onions (diced)
- 2 small potatoes (chunks)
- A medium carrot (diced, optional)
- 2 spring onions (sliced, optional)
- Serves 2
- Cooking time 50 mins
- Medium spice
- Easy vegan substitutes
Ingredients: organic coconut milk 200ml, organic red kidney beans in salted water 400g, white basmati rice, garlic powder, turmeric, ginger powder, dried thyme, chili powder, coriander seeds, yellow mustard seeds, fenugreek, all spice, salt, cumin seeds, ginger powder, vegan gluten-free beef flavoured stock [contains: corn starch, vegetable oil (sunflower seed), tapioca starch, dehydrated vegetables (onions, carrots, tomato, garlic), herbs], white pepper powder, black peppercorns, paprika.
Contains coconut, mustard seeds.