Curry Goat (Caribbean Curry Lamb)

Curry goat is a popular Caribbean comfort food known for its rich curry gravy and tender meat. Traditionally made with goat, this version uses lamb leg chops which are easier to find in UK supermarkets while still delivering plenty of flavour.

Packed with warming spices and a rich curry sauce, this dish pairs perfectly with my Jerk Chicken and Jollof Rice recipes, making it ideal for a Caribbean-inspired feast at home.

Since trying this at Rita's, I've loved serving curry goat with coleslaw.

Rich Curry Flavour: The combination of curry powder, allspice, thyme, garlic and ginger creates a rich, warming curry sauce with plenty of depth and flavour.

Lamb as an Easy Alternative: Traditional curry goat is made with goat meat, but lamb leg chops are easier to find in most UK supermarkets and become beautifully tender when cooked low and slow.

Pressure Cooker or Slow Simmer: A pressure cooker dramatically reduces cooking time while still producing tender meat and a flavourful sauce. Prefer traditional cooking? A slow simmer on the hob works just as well.

Curry Goat (Caribbean Curry Lamb)
Serves: 2-3
Prep: 15 mins | Cook: 40-90 mins | Total: 55-105 mins
Ingredients	Instructions
Marinade 600g lamb leg chops (roughly 4 chops), cut into chunks 1½ tbsp curry powder 1 tsp salt ½ tsp black pepper 1 tbsp fresh ginger, grated 2 cloves garlic, minced Curry 1 tbsp vegetable oil 2 tbsp curry powder 1 medium onion, sliced 1 clove garlic, minced 1 tsp dried thyme ½ tsp allspice 1 Scotch bonnet chilli, whole (optional) 2 red chillies, sliced (alternative to Scotch bonnet) 1 stock cube (beef or chicken) 1 tsp salt	1. Marinate the Lamb Mix the lamb with all marinade ingredients. Leave to marinate for at least 1 hour, preferably overnight. 2. Bloom the Curry Powder Heat the oil in a large pot over medium heat. Add 2 tbsp curry powder and fry for 30 seconds until fragrant. This step helps deepen the curry flavour. 3. Brown the Lamb Add the lamb and brown on all sides. Add the onion, garlic, thyme and allspice. Cook for 2-3 minutes. 4. Add Liquid For Normal Pot Cooking Dissolve 1 stock cube in 400ml hot water. Add the stock and chilli. Bring to a boil, reduce to a gentle simmer and cook covered for 60-90 minutes until the lamb is tender. For Pressure Cooker Dissolve 1 stock cube in 300ml hot water. Add the stock and chilli. Cook on high pressure for 30 minutes, then allow a natural release for 10 minutes. 5. Reduce the Sauce Once the lamb is tender, remove the lid and simmer uncovered until the sauce thickens to your liking. Taste and adjust seasoning. Add extra salt if needed. For a stronger curry flavour, stir in an additional ½-1 tsp curry powder and simmer for a few more minutes. 6. Serve Serve hot with jollof rice, rice and peas, plain rice or fried plantain.
Nutrition Facts Approx. per serving (based on 3 servings): 420 kcal, 35g protein, 28g fat, 7g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.

Tips ⭐️

Lamb leg chops are ideal because the bones add extra flavour to the sauce.

If using a pressure cooker, start with less liquid as the meat and onion will release moisture during cooking.

Leave the Scotch bonnet whole for flavour without too much heat, or use 2 red chillies for a milder alternative.

Don't skip frying the curry powder first. It makes a big difference to the final flavour.

The curry often tastes even better the next day.

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