UK BBQ Mag Winter 2016/2017 - Page 101

Season the meat with the salt, pepper, curry powder, larger sliced onion and peppers the night or 5 hours before.

I used a Kameeldoring (Camelthorn) braaiwood fire, once I had enough coals, I moved the fire to the side and kept the fire burning slowly in order to feed the pot and to control the heat as you don’t want it to burn.

Heat the oil, remove the peppers and onions from the meat as you will add this in later. Add the goat and brown the meat reducing the heat by moving coals away from the pot, add Thyme and add 2 – 3 cups of water – simmer for about an hour with the lid closed.

Chop 1 onion and add the rest of the onion and peppers with an additional 2 cups of water, if required add more curry powder

Add potatoes and tomato ketchup and close the lid so it can simmer for a further 30 mins or so until the potato is cooked.

Serve with rice and possibly a Rum & Coke


1kg of diced Goat

1 Tsp Salt

1 Tsp Black Pepper

6 Tbsp Curry Powder

1 Large sliced Onion

6 Cloves of Garlic

Mixed Peppers but you can ideally use a Scotch Bonnet Pepper

4 Tbsp Olive oil

4 – 6 Cups of water

Handful of Thyme

Meduim Chopped onion

3 – 4 Large potatoes

1 Tbsp Tomato Ketchup

Jamaican Curry Goat Potjie

Simon Gregory from Braaiwood UK shares with us his Braai cooked Jamaican Curry Goat, add Scotch Bonnet chillies to taste and for an authentic kick...