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Are you bored of the usual Christmas Day festive food? Well Turtle Bay has the perfect solution! Curried Goat is served throughout the Caribbean on holidays and celebrations, and none more so than Christmas Day. It forms part of the big Christmas dinner and is a taste sensation. Turtle Bay is giving you the opportunity to create this Caribbean classic in your own home with its very own recipe.

So if you want to capture the Caribbean spirit and bring a touch of the explosive flavours and joyous food then here’s your chance with the Turtle Bay Curried Goat recipe along with its recipe for rice and peas and red onion chutney. It’s quick to put together but there is a 12 hour marination for the goat so best to prepare that the day before you plan to cook and eat. Enjoy!





Goat Marinade

500g Diced Goat

¼ scotch bonnet chilli

2cm fresh ginger, finely chopped

3 garlic cloves finely chopped

1.5 tbsp curry powder, preferably JAMAICAN curry powder

5 sprigs fresh thyme

juice of ½ lime



2 tbsp. rapeseed oil

¾ scotch bonnet chilli finely chopped

5 sprigs fresh thyme

1.5 tbsp turmeric

500 ml water

1 tsp pimento powder

juice of ½ lime

½ tbsp. salt

1 medium white onion, diced

250g peeled and chopped potatoes



Goat Marinating / Preparation

1. Drain the diced goat meat

2. Put diced goat meat into a large bowl and add diced onion, Scotch Bonnet, chopped fresh garlic and ginger, hot curry powder, fresh thyme.

4. Turn it over with hands to get well coated. Leave to marinate for 12 hours.

5. Prepare all vegetables


Cooking the Goat

1. Place a large cooking pot on a medium heat

2. Heat oil and add marinated goat meat to the pan and mix well from all sides making sure its coated with spices from all sides and brown the meat lightly

3. Add scotch bonnet, hot curry powder and pimento to it.

4.Add 500 ml of water, salt, fresh thyme and bring to boil, cook for approx. 45 minutes (use timer) with a lid on top of pot.

5.After 45 minutes add potato and cook together with the meat till its soft and meat is tender.

6.Check if the meat is tender, if not continue cooking in 10 minutes’ intervals until the meat is tender. Add lime juice.





60ml coconut milk

120g white onion, chopped

2 cloves garlic, finely chopped

½ tbsp dried thyme

¼ scotch bonnet chilli

1 tbsp salt

½ tbsp cracked black pepper

150g red kidney beans (undrained)

200ml cold water

¼ tsp caster sugar

2 tbsp lemon juice

2 tbsp red wine vinegar

1 tsp gravy browning

4 tbsp rapeseed oil

175g basmati rice



1. Preheat oven to 180°.

2. Add the rapeseed oil, coconut milk, onions, garlic, thyme, scotch bonnet, salt & pepper, kidney beans with juice, cold water, caster sugar, lemon juice, red wine vinegar & gravy browning into a pan.

3. Bring the cooking liquid to the boil and transfer to an aluminium baking tray.

4. Add basmati rice, stir and cover with tin foil

5. Place into oven and cook for 25 mins

6. Remove from oven and stir

7. Place foil back over and cook for a further 20 mins

8. Remove from oven and be careful not to burn yourself





125ml red wine vinegar

12ml water

1 tbsp caster sugar

1 sprig fresh thyme

2 cloves garlic

1 tsp scotch bonnet mix

1kg red onions



1. Peel & chop red onions

2. Pour red wine vinegar, water, caster sugar, fresh thyme, garlic & scotch bonnet mix into a pan

3. Bring to the boil for approx. 10 mins

4. Add chopped red onions

5. Bring back to the boil

6. Remove from heat and cool to room temperature before refrigerating