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Goat Curry with Lara Luck

Goat Curry with Lara Luck

This recipe is a share from food stylist, recipe developer and Instagram pal, Lara Luck.  It caught my eye because, whilst I’m aware that goat is a super sustainable meat, I have very little experience of cooking with it. In fact, zero.

So, from a flurry of DM’s with Lara, this is what she told me,

“I’m such a big fan of goat meat because I’ve grown up on it, and it’s nice to see people getting into to it now.”  Lara advises, “You want to use earthy spices and herbs, and the following are great for goat: thyme, bay, rosemary, cloves, cinnamon, paprika, pimento, oregano and turmeric.   Also, we use soy sauce in gravies and curries to add colour and depth.”

I cooked this curry at the weekend and there were clean plates all round – no small feat when cooking for family.  Flavoursome, succulent and satisfying, this is a truly delicious dish.

Lara recommends Sous Chef  as a comprehensive, online resource for herbs, spices and a ton more, and Cabrito for well reared, British goat meat delivered direct to your door.  Lara makes homemade roti to go with the curry, and if you head on over to her Insta feed, you can catch up on her recipe.


1kg goat meat, diced

2 garlic cloves, crushed

2 tbsp Caribbean curry powder

1tbsp paprika

1 tbsp turmeric

1 tsp pimento

1 stick cinnamon, broken

6 cloves

2 sweet mini peppers, diced

4 sprigs fresh thyme

2 bay leaves

1 celery stick, diced

2 onions, cut into rings

2 tomatoes, diced

2-3 medium potatoes, peeled and diced into large chunks

2 tbsp dark soy sauce

2 tsp sugar

1 tbsp tomato puree

1tbsp cider vinegar

Handful each of fresh parsley and fresh coriander, chopped


The day before:

Place the meat in a bowl with the cider vinegar and wash with cold water. Drain.

Add the garlic, Caribbean curry powder, paprika, pimento, mini peppers, thyme, celery, soy sauce, tomato puree, and the fresh herbs. Give it a good mix, cover the bowl and transfer to the fridge to marinate overnight.

On the day:

Remove the meat from your fridge about an hour or so before you’re ready to cook, to remove the chill from your mix.

In a large, lidded pot, heat a tbsp of vegetable oil over a medium heat. When hot, add the onions and sauté until soft. Add the cloves, and stir. After three minutes or so, add the sugar and stir until all dissolved. Then add your delicious goat meat to the pot. Cover with the lid, turn up the heat a little and leave for five minutes.

Meanwhile, add half a litre of water to the bowl in which you marinated the meat, to combine with residual juices.

Lift the lid on your pot, give the meat a good stir and then, add the water along with the cinnamon stick and bay leaves. Season with salt and pepper, turn the heat down low and cook for around three hours, until the goat meat is tender.

Around two and a half hours into the goat cooking, add your chunky diced potatoes and chopped tomatoes. Check on the meat every half hour or so, and skim away any oil that may surface to the top. Add a little water, if the sauce dries out.

Just so good!


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