Curry Goat with Rice & Peas

Serves 4

Preparation time 15 minutes, plus 6 hours to marinate


  • 1 tbsp ground coriander
  • 1 tsp ground black pepper
  • 4 cardamom pods
  • ½ tsp ground fenugreek
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 2 large tomatoes, skinned and roughly chopped
  • 3 garlic cloves, bashed, then roughly chopped
  • 2 onions, finely chopped
  • 1-2 Scotch bonnet chillies, deseeded and finely chopped
  • A few good sprigs of thyme
  • A good bunch of coriander (leaves and roots)
  • 2 tbsp HP sauce
  • 500g goat shoulder cut lean and into bite sized chunks
  • 1 tbsp olive oil
  • 500ml fresh chicken stock
  • 1 tsp salt
  • More fresh coriander to serve

For the rice

  • 200g basmati rice
  • 200g canned black beans or red kidney beans, drained
  • 1 scotch bonnet chilli
  • A few sprigs of thyme
  • 1 spring onion, trimmed and cut into 2 horizontally
  • ½ tsp sea salt


How to make a curry goat with rice and peas

1. In a large bowl combine all the spices with the tomatoes, garlic, onions and chillies. Strip the thyme leaves off their stalks, bruise with a knife blade and add to the bowl. Finely chop the roots and stalks of the coriander (set aside the leaves for adding to the curry at the end) and add them, too. Add the HP sauce.

2. Add the meat to the marinade, rubbing the marinade in well with your fingers. You should spend a bit of time over this, working the spices into the meat and enjoying the smell that rises from the bowl. Cover and leave in the fridge for at least 6 hours, or overnight.

3. Remove the meat from the seasoning, knocking off any loose bits of onion or tomato Heat a large pan, then fry the meat in batches in the oil until it is nicely browned.

4. Transfer the goat to a large casserole pot. Tip the remainder of the marinade into the frying pan and sauté for 5 minutes or until the onions have softened and are starting to go golden then add to the meat in the pot.

5. Deglaze the pan with a little water and add these juices to the pot, along with the stock. It should just be enough to just cover the meat. Add the salt. Bring to the boil, then turn it down to the gentlest possible simmer for 2 ½ hours or until the meat is meltingly tender. Serve sprinkled with the chopped coriander leaves.

6. For the rice, place all the ingredients into a pan, then cover with 1 centimetre of water. Cover with a lid then bring to the boil for 7 minutes or until almost all the liquid has been absorbed, then turn the heat off and allow the rice to steam for 10 minutes. Serve with the curried goat.