How to prepare curry goat
Curry goat is one of those dishes that can instantly transport you to the Caribbean. Rich, flavorful, and deeply spiced, it’s a staple at family gatherings, festive occasions, and Sunday lunches. While this dish is often associated with Jamaica, curry goat has deep roots across the Caribbean, with each island adding its unique twist.
In this post, I’ll walk you through how to prepare curry goat step by step, from cleaning and marinating the meat to slow-cooking it to tender perfection.
If you’re short on time or just love the convenience of an Instant Pot, you’ll also want to check out the Instant Pot version of this recipe, featured in my ebook Pressha It – Caribbean Recipes for your Electric Pressure Cooker. With this guide, you’ll be serving bold Caribbean flavors in no time!
What is curry goat
Curry goat is a slow-cooked dish made with tender goat meat, seasoned with bold Caribbean spices, and simmered in a flavorful curry sauce. While it’s especially popular in Jamaican cuisine, this dish is loved across the Caribbean, with subtle variations in how it’s prepared from island to island.
In Trinidad and Tobago, for example, curry goat often starts with a base of green seasoning—a blend of fresh herbs, garlic, and spices—while in Jamaica, Scotch bonnet peppers are key to delivering that signature kick of heat.
No matter where it’s made, curry goat is a testament to the Caribbean’s love of vibrant, layered flavors. This dish is often served with rice and peas, plain white rice, or even soft roti, making it a versatile meal that shines at any table. Whether you’re enjoying it at a celebration or just because, curry goat is always a crowd-pleaser.
How to make curry goat
Essential Ingredients
The magic of curry goat lies in its flavorful ingredients, each playing a key role in creating that authentic Caribbean taste. Here’s a breakdown of what you’ll need:
For Cleaning and Marinating
- Goat Meat: The star of the dish. Fresh goat meat works best, but frozen is fine—just ensure it’s fully thawed.
- Flour: A key step in cleaning the goat meat. Rubbing the meat with flour and rinsing it off helps cut the gamey taste, leaving the meat fresh and ready for seasoning.
- Lime or Vinegar: Used alongside the flour for cleaning, lime or vinegar further helps neutralize any strong odors.
- Green Seasoning: A blend of fresh herbs, garlic, ginger, and peppers that forms the backbone of flavor. You can make your own blend using my green seasoning recipe.
For Cooking
- Chief Goat and Duck Curry Powder: Specifically formulated for dishes like curry goat, this curry powder delivers bold, authentic Caribbean flavors. If unavailable, a high-quality Caribbean curry powder can be used as a substitute.
- Turmeric: Brightens the curry and contributes to its rich, golden hue.
- Massala: A spice blend (often garam masala or amchar masala) that deepens the curry’s flavor profile.
- Onions, Garlic, and Ginger: These aromatics provide the base for the curry sauce.
- Scotch Bonnet Pepper: For that signature heat. Adjust the amount to suit your spice tolerance.
- Coconut milk: Adds a nice creamy flavor to the curry.
- Optional Additions: Potatoes or Carrots: These can be added during the simmering process for a hearty, one-pot meal.
Each ingredient contributes to the layers of flavor that make curry goat unforgettable. For those who want a quicker preparation method, my Instant Pot version in Pressha It includes all these ingredients, streamlined for busy cooks.
Step-by-Step instructions
Preparing curry goat is all about layering flavors and taking your time to ensure the meat is tender and the curry is rich and flavorful. One of the most important steps in this process is marinating the goat meat, which tenderizes it and allows the rich Caribbean spices to infuse every bite. Here’s how to prepare curry goat from start to finish:
Clean and Marinate the Meat
- Clean the Meat: Clean the goat meat with flour and rinsing it. Follow this by rubbing it with lime juice or vinegar to cut any gamey taste. This step is a hallmark of Caribbean cooking and ensures a fresh, flavorful base.
- Marinate the Meat: Coat the meat generously with green seasoning, ensuring every piece is covered. You can add a little curry powder here also. For best results, let the meat marinate for at least 2 hours or, even better, overnight in the refrigerator.
Burn the curry
- First make a curry paste with the remaining curry, water, green seasoning, turmeric, and masala. Set that aside.
- Then heat a heavy-bottomed pot or Dutch oven over medium heat and add oil. Once the oil is heated add the whole garlic and let it brown (not burn).
- Remove the garlic, add the onions, and saute that until opaque.
- Add the curry paste to the oil and onions and cook down for about 1-2 minutes. This process, known as “burning the curry,” releases the spices’ aroma and intensifies their flavor.
Brown the meat and build the curry base
- Add the marinated goat meat without any liquid to the pot and stir to coat it in the toasted curry. Cook for 5–7 minutes, allowing the meat to brown slightly and lock in the seasoning.
- Stir well to combine and let the aromatics cook down for 3–5 minutes.
Simmer Low and Slow
- Pour enough hot water into the pot to cover the meat.
- Lower the heat, cover the pot, and let it simmer for 1.5–2 hours, stirring occasionally. Add more liquid if needed to prevent sticking.
- At about a 45mins to an hour in, when the meat has started to get tender, add in the coconut milk. Let it continue to simmer.
- For a heartier dish, toss in potatoes about 30 minutes before the curry is done.
- The goat meat should be fork-tender and the sauce thickened. Adjust salt and spice levels to taste.
Tips for success
Making curry goat can be straightforward, but a few tips can help you take this dish to the next level. Whether it’s your first time or you’re looking to refine your method, keep these tips in mind:
- Use fresh goat meat: Fresh goat meat delivers the best flavor and texture. If fresh isn’t available, ensure frozen meat is fully thawed before cooking.
- Don’t skip the cleaning: Cleaning the goat meat with flour and lime or vinegar is a crucial step in Caribbean cooking. It helps remove any gamey taste, leaving the meat fresh and ready to soak up the seasonings.
- Marinate for maximum flavor: Allow the goat meat to marinate for at least 2 hours or overnight. This ensures the spices penetrate the meat, creating bold, authentic flavors.
- Toast your curry powder: Burning the curry (toasting it in oil) before adding the meat intensifies the spices and gives the dish its distinctive aroma and depth.
- Cook low and slow: Traditional stovetop curry goat benefits from slow simmering. This tenderizes the meat and allows the flavors to meld beautifully.
- Adjust the heat to your preference: Scotch bonnet peppers are a signature ingredient, but you can reduce the amount or remove the seeds to control the spice level. For more heat, leave the seeds intact or add extra pepper.
- Add potatoes for a hearty twist: If you want a more filling meal, add vegetables like potatoes or carrots during the last 30 minutes of cooking. They soak up the curry sauce and add extra texture.
- Don’t rush the process: Patience is key to getting tender, flavorful curry goat. If the meat isn’t tender enough, give it more time—it’s worth the wait.
- Experiment with side dishes: While rice and peas or roti are traditional pairings, feel free to try it with fried plantains, boiled dumplings, or even bread for a fun twist.
With these tips, your curry goat will turn out delicious every time.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simmer gently on the stovetop or microwave in short intervals until warmed through. Add a splash of water if the sauce has thickened too much.
Freeze & defrosting
Curry goat also freezes beautifully. Portion it into airtight containers and freeze for up to 3 months.
Serving Suggestions
Curry goat is a flexible dish that shines alongside a wide range of sides. For a traditional plate, serve it with rice and peas, plain white rice, or soft, chewy roti to soak up the rich curry sauce. Want something a little different? Try pairing it with boiled ground provisions like yam, dasheen, or sweet potato for a hearty Caribbean-style meal. Fried plantains make a great sweet contrast to the savory curry, while boiled dumplings or even a crusty loaf of bread can turn this into a serious comfort food experience.
More meat recipes
Explore other favorites on the blog to expand your repertoire of bold and delicious dishes. Here are some other meat favorites:
FAQs
Absolutely! While goat is the traditional choice, lamb or beef can be great substitutes. The cooking time may vary slightly depending on the cut of meat, so be sure to adjust accordingly.
To make the dish milder, you can use less Scotch bonnet pepper or remove its seeds before adding it. Alternatively, you can omit the pepper altogether and use milder chilies or sweet peppers.
Bone-in pieces, such as the shoulder or leg, are ideal because the bones add extra flavor to the curry. However, boneless goat meat works well too if you prefer a more convenient option.
On the stovetop, curry goat typically takes 1.5–2 hours to become tender. If you’re using a pressure cooker or Instant Pot, it can be ready in as little as 45 minutes.
Yes! Adding potatoes, carrots, or even green beans during the last 30 minutes of cooking is a great way to make the dish heartier.
Curry goat is more than just a dish, it’s a celebration of Caribbean flavors, culture, and tradition. With its tender meat, bold spices, and rich sauce, it’s a meal that brings people together, whether at festive gatherings or cozy family dinners. If you’re new to cooking curry goat, don’t worry.
Be sure to rate the recipe in the card below and leave a comment to let others know how you enjoyed it.
Recipe
How To Curry Goat
Ingredients
Method
- Clean the goat meat, trimming excess fat.
- Wash with flour and rinse thoroughly.
- Rub meat with lime juice or vinegar to reduce gaminess.
- Season with green seasoning, curry powder, salt, and black pepper.
- Let marinate for at least 1 hour or overnight.
- Mix curry powder, masala, and green seasoning with enough water to form a loose paste.
- Heat oil in a heavy-bottom pot over medium-high heat.
- Add garlic and let brown (don’t burn), then remove.
- Add onions and sauté until translucent (1–2 minutes).
- Add curry paste and cook for 3–4 minutes until fragrant and thickened.
- Add the marinated goat (avoid adding any liquid from the bowl). Stir to coat in the curry.
- Cook uncovered, stirring occasionally, until most of the liquid evaporates.
- Simmer
- Add hot water to the pot—about 2 inches above the level of the meat.
- Bring to a boil, then reduce to medium-low. Cover and simmer for 1.5–2 hours.
- When the liquid reduces by half and goat starts to tenderize, stir in coconut milk and whole scotch bonnet.
- Add chopped pimento (if using), and season to taste with salt and pepper.
- Continue simmering until the meat is fully tender. Add more water if needed.
