Slow-braised goat in a turmeric-gold Jamaican curry, cooked to falling tenderness in Bristol's Caribbean restaurants and ladled over rice and peas.

Curry goat travelled to the Caribbean with indentured Indian workers in the 1800s, and Jamaica made it a celebration dish. In Bristol it arrived with the Windrush generation and became Sunday and function food in St Pauls, the dish cooked longest and argued over hardest. Ms Cat's family recipes at Caribbean Croft carry that lineage on Stokes Croft, and the market stalls sell it by the takeaway box.

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Make it at home

Serves Serves 615 hrIntermediate

Ingredients

  • 1.5kg goat shoulder, bone in, cut into chunks
  • 4 tablespoons Jamaican curry powder
  • 1 scotch bonnet chilli, left whole
  • 2 onions, sliced
  • 6 garlic cloves, crushed
  • 1 thumb of ginger, grated
  • 4 spring onions, chopped
  • 2 sprigs of thyme
  • 400ml chicken stock
  • 2 potatoes, cubed
  • 2 tablespoons oil

Method

  1. Rub the goat with half the curry powder, the garlic, ginger and thyme, and marinate overnight.
  2. Brown the meat in oil in a heavy pot, then add the onions, spring onions and remaining curry powder and cook until fragrant.
  3. Add stock and the whole scotch bonnet, cover and simmer very gently for 2.5 to 3 hours until the meat gives way.
  4. Add the potatoes for the final 30 minutes so they thicken the gravy as they soften.
  5. Fish out the scotch bonnet before it bursts, season, and serve over rice and peas.

Editor tip. Goat needs time, not temperature; if the meat is not falling off the bone, the answer is another 30 gentle minutes, never a harder boil.