Know what’s on your plate

Goat curry

Calories & nutrition facts

homemade

147
calorieskcal per 100 g
Protein16 g
Carbs5.2 g
Fat6.7 g

Nutrition facts

Per 100 g% DV
  • Calories 147 kcal —
  • Protein 16 g 31%
  • Carbohydrate 5.2 g 2%
  • Fat 6.7 g 9%
  • Saturated fat 1.9 g 9%
  • Fibre 2.1 g 8%
  • Sugars 3.6 g —

Questions about Goat curry

How do you get goat curry meat tender?

Use a gentle simmer rather than a fast boil, keeping the pan covered and adding a splash of water if the gravy gets too thick. Goat curry often needs about 2–3 hours on the hob; the meat is ready when it pulls easily from the bone.

Which cut of goat is best for curry?

Ask for bone-in goat pieces cut for curry, often from the shoulder or leg. The bones add flavour to the gravy, while slow cooking softens the meat.

How can you make goat curry less hot?

Leave the Scotch bonnet whole and unpierced while the curry simmers, then remove it before serving. Chopping or piercing it releases much more heat into the gravy.

What do you serve with goat curry?

Jamaican-style goat curry is often served with rice and peas; roti or plain rice also works well for soaking up the gravy. Fried plantain makes a sweet contrast to the spices.

How long can you keep leftover goat curry in the fridge?

Cool it quickly and refrigerate within two hours. The Food Standards Agency advises eating leftovers within two days and reheating them only once, until steaming hot throughout.

Can you use lamb instead of goat in curry?

Yes. Lamb shoulder is a handy substitute, though it usually becomes tender sooner, so start checking it after about an hour of simmering.

Source: ausnut F003389 · per 100 g · carbohydrate per EU label, fibre excluded