Ainsley Harriott Curry Goat Recipe
Embark on a culinary journey to the Caribbean with Ainsley Harriott"s authentic Curry Goat recipe. This rich, slow-cooked Jamaican stew is a celebration of vibrant flavours, featuring tender goat meat marinated in aromatic spices and simmered to perfection.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Large Mixing Bowl
Ingredients
For the Marinade
- 1 kg goat meat cut into bite-sized chunks
- 4 tbsp Caribbean curry powder high quality, preferably Jamaican
- 1 tbsp turmeric powder
- 1 tsp ground pimento (allspice)
- 1 tsp black pepper
- 3 tsp salt
- 1 large onion sliced
- 4 spring onions chopped
- 4 cloves garlic crushed
- 1-2 Scotch bonnet peppers deseeded and finely chopped (adjust to taste)
- A small bunch of fresh thyme leaves picked
For the Curry
- 2 tbsp vegetable oil
- 400 ml coconut milk full fat, for richness
- 500 ml chicken or beef stock or water, just enough to cover the meat
- 2 medium potatoes peeled and cubed (optional, for thickening)
- fresh coriander chopped, for garnish
Instructions
- Marinate the Goat Meat: In a large mixing bowl, combine the goat meat chunks with the Caribbean curry powder, turmeric, pimento, black pepper, salt, sliced onion, chopped spring onions, crushed garlic, chopped scotch bonnet, and fresh thyme. Mix thoroughly until the meat is fully coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, to allow the flavours to meld.
- Sear the Marinated Goat: Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated goat meat in batches, browning it on all sides. This step is crucial for developing deep flavour. Remove the browned meat and set aside.
- Build the Curry Base: Add any remaining marinade mixture to the pot and cook for a minute, stirring, to release the aromas. Return the browned goat meat to the pot.
- Simmer to Perfection: Pour in the coconut milk and enough chicken or beef stock (or water) to just cover the meat. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 1.5 to 2 hours, or until the goat meat is very tender and almost falling off the bone. Stir occasionally to prevent sticking.
- Add Potatoes (Optional) & Thicken: If using, add the cubed potatoes to the pot during the last 30 minutes of cooking. Continue to simmer until the potatoes are tender and the sauce has thickened to your desired consistency. If the sauce is too thin, remove the lid for the last 15-20 minutes of cooking to allow it to reduce.
- Adjust Seasoning & Serve: Taste the curry and adjust seasoning if necessary. Garnish generously with fresh chopped coriander. Serve your Ainsley Harriott Curry Goat piping hot with rice and peas, plain white rice, or warm roti for a truly authentic Caribbean experience.
Notes
Quality Goat Meat: Source good quality goat meat, ideally from the shoulder or leg, for the best texture and flavour. Don"t Rush the Marinade: The longer the meat marinates, the deeper the flavour will be. Overnight is highly recommended. Batch Browning: Don"t overcrowd the pot when browning the meat; this ensures a good sear rather than steaming. Low and Slow: Curry goat benefits immensely from slow cooking, which breaks down the tough fibres of the meat, making it incredibly tender.