How to prepare curry goat
Curry goat is a favorite across the Caribbean, and in Trinidad and Tobago, it is one of those dishes you’ll find at everything from Sunday lunch to a good lime or family gathering. My version starts with goat meat marinated in green seasoning and curry powder, then cooks low and slow in a rich curry sauce with coconut milk.
In this post, I’ll walk you through how to prepare curry goat step by step, from cleaning and marinating the meat to cooking it until tender.
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 Caribbean dish made by seasoning goat meat with herbs and spices, then slowly cooking it in a curry sauce until tender. In Trinidad and Tobago, green seasoning and Caribbean curry powder are commonly used to build the flavor of the dish.
My version also includes masala and coconut milk, with a whole Scotch bonnet pepper added while the goat simmers. Curry goat is often served with rice, dhal, or roti, making it a popular choice for Sunday lunch, celebrations, and family gatherings.
How to make curry goat
Essential Ingredients
Here are the main ingredients you’ll need to make curry goat:
- Goat meat: I use goat meat cut into pieces. Fresh or frozen works; just make sure frozen goat is completely thawed before starting.
- Flour and lime: Used to clean the goat meat before seasoning.
- Green seasoning: Used to marinate the goat and again in the curry paste. You can use my homemade green seasoning recipe.
- Curry powder and masala: I use Chief curry powder along with masala to build the curry flavor. The curry powder is used in both the marinade and curry paste.
- Onion and garlic: These aromatics help build the base of the curry.
- Scotch bonnet and pimento peppers: The Scotch bonnet goes in whole while the goat simmers. Pimento peppers are optional, but I add them when I have them.
- Coconut milk: Added once the goat starts to become tender and gives the curry sauce a slightly creamy finish.
- Potatoes: Optional, but you can add them toward the end of cooking if you want them in your curry goat
Step-by-Step instructions
Clean and Marinate the Meat
- Clean the meat: Trim any excess fat from the goat meat. Wash it with flour, rinse thoroughly, then rub with fresh lime juice or vinegar.
- Marinate the meat: Season the goat with green seasoning, curry powder, salt, and black pepper, making sure all the pieces are well coated. Marinate for at least 1 hour or overnight in the refrigerator.
Burn the curry
- Mix the curry powder, masala, green seasoning, and enough water to form a loose curry paste.
- Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the whole garlic cloves and let them brown without burning, then remove them from the pot.
- Add the onions and sauté for 1–2 minutes, until translucent.
- Add the curry paste and cook for 3–4 minutes, stirring as it thickens and becomes fragrant.
Brown the meat and build the curry base
- Add the marinated goat meat to the curry, leaving behind any liquid in the bowl. Stir well to coat the pieces with the curry mixture.
- Cook uncovered, stirring occasionally, until the goat releases its liquid and most of that liquid has cooked down.
Simmer Low and Slow
- Pour enough hot water into the pot to reach about 2 inches above the meat.
- Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 1½–2 hours, stirring occasionally.
- Once the liquid has reduced by about half and the goat has started to become tender, stir in the coconut milk and add the Scotch bonnet pepper whole. Add the pimento peppers, if using.
- If adding potatoes, add them during the last 30 minutes of cooking.
- Continue simmering until the goat is tender and the curry sauce has thickened. Add more hot water during cooking if needed, and season with salt and black pepper 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:
- Marinate ahead: Give the goat at least 1 hour to marinate, or season it overnight for even more flavor.
- Cook the curry paste properly: Let the curry paste cook for 3–4 minutes before adding the goat. It should become fragrant and thicken as it cooks.
- Give the goat enough time: Goat benefits from low, slow cooking. If it isn’t tender after 1½–2 hours, continue simmering until it reaches the texture you want.
- Keep the Scotch bonnet whole: Add the pepper whole and avoid bursting it while stirring. This gives the curry pepper flavor and some heat without making the entire pot overly spicy.
- Watch the liquid: Check the pot occasionally while the goat simmers and add more hot water if needed. By the end, you want tender goat with a thick curry sauce rather than a watery one.
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 freezes well. Portion it into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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
Yes. Lamb or beef can be used instead, although the flavor and cooking time will be different. If you want to use lamb, you can also try my Caribbean lamb curry recipe.
Keep the Scotch bonnet pepper whole and be careful not to burst it while the curry cooks. You can also leave it out if you don’t want the added heat.
Bone-in pieces such as shoulder or leg work well for curry goat. You can also use boneless goat meat if that is what you have available.
On the stovetop, curry goat takes about 1½–2 hours to become tender. If the meat still isn’t tender after that time, continue simmering it until it reaches the texture you want.
Yes. Potatoes are optional and can be added during the last 30 minutes of cooking so they become tender without breaking down too much.
If you try this curry goat recipe, be sure to rate it in the recipe card below and leave a comment to let me know how it turned out.
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.
- 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 has reduced by about half and the goat has started to become tender, stir in the coconut milk and add the Scotch bonnet pepper whole.
- 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.
Nutrition
Recipe Printed From ThisBagoGirl.com
