One Pot Jamaican Curried Goat

One Pot Jamaican Curried Goat

Chef: Danny Clarke

Description: This is a recipe that I tinkered with during the COVID-19 lockdown here in Donegal. I was inspired by the incredible flavours I experienced at a "hidden gem" Jamaican street food deli on a trip to Manchester. I decided that when I could match the dishes as close as I could and simplify it, I'd love to share it with everyone so they too can experience this hearty and delicious dish!

Skill Level: Easy

Diets & Intolerances
vegan | vegetarian | gluten free | dairy free | very healthy | sustainable |

Prep Time
15 minutes
Total Time
135 minutes
4 to 4

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  • 2 whole Knorr Beef Stock Pots
  • to taste sea salt/cracked black pepper
  • 3 tbsp rapeseed Oil
  • to taste thyme
  • to taste coriander
  • 1 can mixed beans
  • 1/2 Scotch Bonnet chili
  • 2 tbsp tomato purée
  • 1/2 tsp white pepper
  • 150 grams button mushrooms
  • 3 carrots
  • 5 baby potatoes
  • 1 leek
  • 2 1/2 tbsp mild curry powder
  • 1 Spanish onion
  • 4 garlic cloves
  • 600 grams stewing goat, diced


  1. Roughly chop all of the vegetables as you would for a stew (chunky to hold up to slow cooking ). Half and deseed the Scotch Bonnet chili. Place all of the prepped vegetables into a colander and wash well. Leave to drain.

  2. Pat dry the diced meat, season with salt and black pepper, then brown in a large pot using the rapeseed oil.

  3. Once well browned, reduce the heat to low and add in the curry powder, tomato purée and white pepper and stir well. Add a cup of hot water and the beef stock pots and simmer for 20 minutes

  4. Add the vegetables, mix again, and top with enough water to just cover the contents of the pot.

  5. Bring to a low simmer and add a few sprigs of thyme, the Scotch Bonnet chili and the minced garlic.

  6. Partially cover and simmer for approximately 2 hours.

  7. Serve in gently warmed bowls over couscous or rice. Top with finely chopped coriander or any other herbs of your liking. Your favorite bread or naan is a great addition to this hearty meal.

  8. menu_book Chefs Notes:
    If you prefer a milder curry, leave out the Scotch bonnet. This is a versatile recipe and be altered in any way you like, including leaving out meat and using vegetable stock for a great vegetarian/vegan meal.

Recipe by Danny Clarke, Danny Clarke