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“This may seem a sacrilege to anyone who grew up enjoying Caribbean or North African food, but I have my own, non-traditional, goat curry recipe. It is delicious. Really satisfying and warming. A great recipe for a crock pot. The number of peppers sounds intimidating, but the flavour really mellows through baking.”
1hr 5mins

Ingredients Nutrition


  1. Chop the onion, crush the garlic and finely chop the scotch bonnets. Crush the cardamom pods and scrape out the seeds, discarding the husks.
  2. Blend the ginger, cinnamon and turmeric in a baking dish and toss the goat meat in it until lightly covered. Place the creamed coconut in the dish with the meat and drizzle lightly with 2 tbsp olive oil. Place in the oven on a medium-high heat.
  3. Meanwhile, heat the remaining tbsp olive oil in a deep-sided frying pan/skillet. Add the onions and garlic and cook until soft. Combine with the coriander seed and cumin and work until the oil and spices start to form a paste. Add half the scotch bonnets.
  4. Cube the pepper, courgette and aubergine and add to the onions and garlic, tossing in the spice paste until coated. Cook lightly, then add the tinned tomatoes and pinch of salt. Stir thoroughly.
  5. Once the goat meat is browned on the edges and the coconut has softened, blend lightly to soften the coconut further. Then, pour the tomato/vegetable mixture into the baking dish and combien well. Add the garam masala and remaining scotch bonnets and return to the oven for 25 minutes, stirring occassionally.
  6. Add the finely chopped, fresh coriander leaf 5-10 minutes before serving and stir well.

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