Jamaican Goat Curry Recipe | Yummly
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Jamaican Goat Curry

FLORA(5)
Joy W.: "I really enjoyed this recipe! I used one star ani…" Read More
22Ingredients
3Hours
340Calories
Read Directions
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Ingredients

US|METRIC
6 SERVINGS
  • 4 tablespoons coriander seeds
  • 3 teaspoons cumin seeds
  • 3 teaspoons fenugreek seeds
  • 3 teaspoons ground turmeric
  • 2 teaspoons ground allspice
  • 2 teaspoons cayenne pepper
  • 2 cinnamon sticks
  • 4 cardamom pods (split)
  • 2 star anise
  • 900 grams goat (cubed, or braising steak)
  • 1 spring onion (chopped)
  • 2 potatoes (peeled and diced)
  • 1 onion (large, chopped)
  • 1 tomato (large, diced)
  • 1 chilli
  • 1 teaspoon black pepper
  • 2 tablespoons Flora Cuisine
  • 4 garlic cloves (chopped)
  • 150 milliliters coconut milk
  • 1/2 cup water
  • 1 lamb stock cube
  • 1 lime
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    Directions

    1. In a dry frying pan, dry-fry the coriander, cumin and fenugreek seeds by heating them for about 30 seconds until fragrant. Finely grind the dry-fried spices in a coffee or spice grinder. Mix in the turmeric, allspice, cayenne pepper, cinnamon sticks, cardamom pods and star anise.
    2. Mix the meat with curry powder, coating it well. Cover with cling film and marinate overnight in the fridge.
    3. Boil the diced potatoes until soft, but not falling apart; drain.
    4. Meanwhile, heat the Flora Cuisine in a large casserole dish. Add in onion and garlic and fry for 5–10 minutes until lightly browned. Add in the marinated meat and fry, stirring often, for 5 minutes until browned on all sides.
    5. Add in the tomato, chilli, black pepper, boiled potatoes, water, coconut milk and stock cube. Bring to the boil, reduce heat and simmer with a lid on stirring gently and frequently for 1 ½ to 2 hours until the meat is tender. When liquid is getting too thick, use a bit more water. Add lime juice and the spring onions.
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    NutritionView More

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    340Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories340Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol120mg40%
    Sodium95mg4%
    Potassium1220mg35%
    Protein38g75%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber7g28%
    Sugars3g6%
    Vitamin A10%
    Vitamin C45%
    Calcium10%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Joy W. 11 days ago
    I really enjoyed this recipe! I used one star anise as suggested by another yummly member, butter instead of flora, two tomatoes and 1 1/2 chilis plus I added garlic salt to the rub when marinating the meat. So good and I will definitely use this recipe again.
    Chris G. 8 months ago
    Only put half the star anise in as i find it overpowers the flavour,great curry goat:)
    Jay Hargreaves 2 years ago
    Delicious. Par boiling the potatoes probably not needed as by the time it was time to serve they had disintegrated.
    Serena Mmaundrell 3 years ago
    Absolutely delicious. A completely different taste to Indian curries, but with similar ingredients. I particularly enjoy the potatoes.
    Steve Cox 4 years ago
    Fabulous - used butter instead of flora! And added more more chilies including scotch bonnets

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