Spread the love
Jamaican Goat Curry – created by Bristol resident Deb Bloor and starring in a new Flora cookbook.


For the curry powder
4 tsp coriander seeds
3 tsp cumin seeds
3 tsp fenugreek seeds
3 tsp ground turmeric
2 tsp ground allspice
2 tsp cayenne pepper
2 cinnamon sticks
4 cardamom pods, split
2 star anise

Curry Sauce
900g cubed goat or braising steak
1 spring onions, chopped
2 potatoes, peeled and diced
1 large onion, chopped
1 large tomato, diced
1 chilli
1 tsp black pepper
2 tbsp Flora Cuisine
4 garlic cloves, chopped
150ml coconut milk
½ cup of water
1 lamb stock cube
1 lime



1. In a dry frying pan, dry-fry the coriander, cumin and fenugreek seeds by heating them for about 30 seconds until fragrant. Finely grind the dry-fried spices in a coffee or spice grinder. Mix in the turmeric, allspice, cayenne pepper, cinnamon sticks, cardamom pods and star anise.
2. Mix the meat with curry powder, coating it well. Cover with cling film and marinate overnight in the fridge.
3. Boil the diced potatoes until soft, but not falling apart; drain.
4. Meanwhile, heat the Flora Cuisine in a large casserole dish. Add in onion and garlic and fry for 5 – 10 minutes until lightly browned. Add in the marinated meat and fry, stirring often, for 5 minutes until browned on all sides.
5. Add in the tomato, chilli, black pepper, boiled potatoes, water, coconut milk and stock cube. Bring to the boil, reduce heat and simmer with a lid on stirring gently and frequently for 1½ to 2 hours until the meat is tender. When liquid is getting too thick, use a bit more water. Add lime juice and the spring onions.


Recipe submitted by…

Deb Bloor
Bedminster, Bristol
For www.flora.com


5 thoughts on “Recipe: Jamaican Goat Curry”

      1. Thanks for the mention Deb! Great recipe too. We sell lots of locally sourced, ethically farmed goat on our website – diced, boneless or with the bone still in for added flavour, and also joints for roasting.

Leave a Reply

Your email address will not be published. Required fields are marked *