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Jamaican Goat Curry with Baked Bananas and Rice & Peas Recipe

Jamaican Goat Curry with Baked Bananas


A scrumptious curry that'll take you all the way to the Carribean!

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 4:10 hours
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2 Tbsp (30 ml) whole allspice berries

1–2 scotch bonnet chillies (or a milder variety if preferred), finely chopped

juice of 1 lime

4 cloves garlic, crushed

1 Tbsp (15 ml) grated ginger

1 Tbsp (15ml) fresh or dried thyme

6 Tbsp (90 ml) curry powder

Goat curry

1–1.5 kg goat, mutton or lamb stewing meat, cut into cubes

3 Tbsp (45 ml) vegetable oil

2 onions, sliced

1 x 410 g can whole peeled tomatoes

1 x 400 ml can coconut milk

4–5 potatoes, peeled and cubed

Baked Bananas

Serves 6 as a side dish 

vegetable oil, for greasing

2–3 green bananas, or plantains if you can find them

Rice and Peas

Serves 6 as a side dish

1 Tbsp (15 ml) vegetable oil

1 medium onion, chopped

1 clove garlic, chopped

2 sprigs thyme, kept whole

1 x 400 g can red kidney beans, drained and rinsed

1 x 400 g can coconut milk

2 C (500 ml) long-grain rice

1 C (250 ml) water

1–2 whole green chillies

salt and freshly milled black pepper

fresh coriander, for garnishing

1 lime, for garnishing


Heat a small frying pan to a moderate heat. Place 1 Tbsp (15 ml) allspice berries into the dry pan and toss to release the aroma. Take care not to burn them. Remove from the heat and pound to a rough powder using a mortar and pestle. Keep to one side.

Combine the chopped chillies, lime juice, crushed garlic, grated ginger, thyme, 3 Tbsp (45 ml) of the curry powder and the ground allspice in a glass or plastic (non-metal) bowl. Add the meat and mix thoroughly to coat. Cover and marinate for at least 6 hours or preferably overnight.

Goat curry

Heat 2 Tbsp (30 ml) oil in a large heavy-bottomed saucepan or large ovenproof casserole. Brown the meat in batches, taking care not to overcrowd the pan. As the meat browns, remove and keep to one side.

In the same saucepan, heat the oil and fry the onions until lightly browned. Return the meat to the saucepan along with the tomatoes, coconut milk and 3 C (750 ml) water. Add the remaining 3 Tbsp (45 ml) curry powder and 1 Tbsp (15 ml) allspice berries. Cover and simmer gently on the stove for 1–2 hours, stirring every 30 minutes (or bake in a preheated oven at 160 °C oven for 1–2 hours). The cooking time will differ, depending on the cut of meat you use.

Add the cubed potatoes and more water, if necessary. Simmer on the stove, uncovered, for 30–40 minutes until the potatoes are cooked and the meat is tender.

Serve with traditional Jamaican rice and peas, and baked bananas. While the curry is cooking away, start making the Rice and Peas and the bananas.


Preheat the oven to 160 °C. Line a baking tray with foil or baking paper and brush a thin layer of oil over the entire surface.

Slice the bananas into 2 cm-thick diagonal slices. Pack the bananas onto the baking tray and place in the oven for 10 minutes. Remove from the oven and carefully turn. Return to the oven for 5 minutes, turn again and bake until the edges start to brown. Remove and keep to one side to cool.

Serve with goat curry.

Rice and Peas

Heat the oil in a deep saucepan to moderate heat. Add the onion, garlic and thyme and fry until the onions are soft. Add the red kidney beans and fry for 1 minute. Add the coconut milk, rice, water and chillies. Keep the chillies whole, as this imparts flavour and not too much heat. Bring to the boil and then turn down and simmer for 20–30 minutes. Remove the thyme sprigs and whole chillies before serving. Season with salt to taste. Garnish with fresh coriander and a squeeze of lime.

Serve with Goat Curry or any other Caribbean delicacy.