Food : Curry Goat

Woody’s Farm has been fighting the good fight for ethical meat up the road longer than we have been brewing in Waikanae. They have transitioned from farm to butchery and charcuterie and are producing delicious things from truly free range pigs, cows, alpacas and goats. I do the odd web order and fill the freezer. I like goat meat, similar to lamb but often a little more gamey, this is particularly true if its wild hunted goat. This goat is farmed and is lean, mild and sweet. As I was just starting to get some habanero chillies from my plants and there was thyme in the garden I decided Caribbean Curry Goat was on the cards for Saturday dinner.
I love the combination of earthy thyme, fruity habanero/scotch bonnet, and garlic.
I added a couple of lamb shoulder chops as I like some bone in curry like this. My hadanero’s were green and young. They already had a wonderful fruitiness but not much heat so I added 3 and sliced them rather than adding them whole like a traditional recipe would. This is one of the few situations where I use a bought curry powder rather than my own blended masala. Curry Goat is a result of the cultural melting pot that is the Caribbean and as far as I can tell traditional recipes all use a variation on the Anglo curry powder of the British Empire.


700g Diced Goat
2 shoulder chops goat / hogget chopped into pieces
6 sprigs of thyme leaves only
2 tablespoons of garlic paste
Habanero/Scotch Bonnet
2 tablespoons curry powder
6 pimento/ allspice berries ground
12 peppercorns ground
1 tablespoon ginger powder
1 tablespoon garlic powder
1 tablespoon brown sugar
1 teaspoon salt

3 potatoes chopped
3 spring onion sliced
1 red onion diced
Vegetable oil splash

Combine all the ingredients up to salt in a container and marinate over night.

Preheat oven to 150c

Heat oil in a dutch oven on the stovetop, add marinated goat and brown for 5 min or so

Add onion and spring onions, fry for a further 5 min.

Cover the dutch oven and add to the oven

After 40 min the mixture should have formed its own gravy. Give it a stir and return to the oven.

After a further hour add a splash of water and potatoes. Return to oven for another hour or untill the potato and meat and tender . Serve with rice and peas and a glass of strong stout.

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