Curry goat with ginger

Curry goat with ginger and sweet potato

Category: Main meal | Serves: 6

Prep time: 15 minutes | Cooking time: 90 minutes


500g lean goat meat or 750g on the bone

1 stem root ginger, peeled and minced

1 large sweet potato, peeled and cubed

1 can of chick peas, drained and rinsed

2 tablespoons mild curry powder

2 cloves garlic, finely chopped

1 large onion, finely chopped

1 sweet pepper, deseeded and sliced

4 pimento seeds, crushed

Scotch bonnet pepper to taste, sliced

2 spring onions, whole

1 tablespoon sunflower oil

  1. Wash the meat, remove any visible fat and cut into bite-sized chunks. If using meat on the bone, remove any visible fat, but leave the meat on the bone. Add the curry powder, ginger, garlic, onion and pimento. Leave to marinate in the fridge overnight if possible or for a few hours.
  2. Using a Dutch pot or large non-stick pan, gently fry the remaining ingredients, except the sweet potato, for 3-5 minutes. Add the goat with all the marinade and stir into the spices.
  3. Add enough water to cover the meat and leave to simmer with the lid on for 40-45 minutes or until the water has reduced to a rich sauce. Add the sweet potato and cook for a further 40 minutes or until the meat is tender. Serve with plain rice and green salad.

Nutritional information

Curry Goat