Curry Goat


Ingredients #1

3 garlic cloves, finely chopped

2 lbs goat meat, cut into 1.5-inch cubes

2 tbsp Cool Runnings Jamaican Style Curry Powder

2 stalks scallions (green onions), finely chopped

1 medium onion, finely diced

Fresh Thyme Leaves

Ingredients #2

4 cups hot water

3 tbsp British Class Coconut Oil

Ingredients #3

4 cubes Cool Runnings Chicken Bouillon

3 tbsp Cool Runnings Jamaican Style Curry Powder

1 large potato or cassava, cut into 1.5-inch cubes

1 tsp Cool Runnings Black Pepper Ground

1 tbsp Cool Runnings Ghost Pepper Sauce (optional)

1 cup hot water or 1 can (400ml) Cool Runnings Coconut Milk


  1. In a bowl, toss all items in Ingredients #1 together and allow to marinate for 2 hours.
  2. On medium heat, melt in a pot the British Class Coconut Oil and sauté Ingredients #1 until the goat meat is seared and browned (3-5 minutes).
  3. Add the 4 cups of hot water and bring it to a boil, then reduce heat to low and allow to simmer with lid partially covering pot for 1½ hour or until goat meat is cooked to desired tenderness.
  4. Add items in Ingredients #3 and cook on medium-low heat for 20-30 minutes or until potatoes are done and until the curry sauce reduces to the desired thickness.
  5. Enjoy this savoury curry on a bed of your favourite rice or with some roti.

Recipe compliments of Universal Impex Corporation