On Line Cookbook

Curried Goat Supreme

Recipe Information


  • 2 lbs (.9 kg). goat meat or chicken, cut into bite-sized pieces
  • 4 tsp (20 ml) curry powder, divided use, to taste
  • 1 tsp (5 ml) cumin, divided use, to taste
  • 1 large onion, diced
  • 5 potatoes, cut into bite-sized pieces
  • oil for cooking, optional
  • salt and pepper, to taste
  • 2 tbsp (30 ml) lemon juice
  • Jamaican hot pepper sauce, optional
  • hot cooked rice
  • Cut up the goat into bite-sized pieces with or without the bones--same goes for chicken.
  • It is believed that the bones add a better flavour to the curry.
  • Put the meat into a bowl and add 2 tsp (10 ml) curry and 1/2 tsp (2 ml) cumin; mix well and let sit while you get the potatoes ready.
  • Dice onion.
  • Peel and cut potatoes into bit-sized pieces.
  • Put the meat into a good sized pot and cook (not brown) in a little oil (if necessary).
  • Add the onion just before its done.
  • Add all of the potatoes and add enough water to just cover them.
  • Bring it to a boil, then turn down to a fast simmer.
  • Add another couple of tsp of curry and cumin, to taste.
  • Add salt and pepper.
  • When the potatoes are cooked, add a tbsp or two of lemon juice.
  • Simmer the whole thing down until the sauce is stew-like--Traditionally, its fairly light (watery) so that you have lots to pour over the rice.
  • Add salt and pepper to taste before serving.
  • If you like it hot, add a little Jamaican hot pepper sauce when its in your plate (if you add it to the pot, you could render the whole thing inedible).
  • Serve over rice (I like basmati rice, myself).
  • Thats it!
This recipe comes from Brian in Winnipeg. He says: "Hi, my experience with curried goat comes by way of some good friends who are from Guyana. Many of their 'married-in' relatives are from Jamaica, and the recipes are the same. Curried goat/chicken/beef/chick peas/etc are all of a stew-like consistency intended to be served on a big mound of rice or rice-and-peas. Goat is naturally boney and quite fat. Traditionally nothing is done to it to tenderize it. Goat is goat and it's supposed to be a little tough. PS This is the same 'filling' you would use if you were making Roti."