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Cooked curry goat meat on a yellow plate on a white countertop.

How To Curry Goat

This Caribbean curry goat recipe is rich, flavorful, and slow-cooked to perfection. Follow these simple steps for a delicious, authentic dish every time.
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Prep Time 10 minutes
Cook Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Caribbean
Ingredients Method

Ingredients
  

For marinating
  • 2 pounds goat meat cubed
  • 2 tablespoons flour
  • Water for rinsing
  • 2 limes
  • 1 tablespoon curry powder I use Chief brand
  • 3 tablespoons green seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For curry paste
  • 3 tablespoons curry powder
  • 2 tablespoons green seasoning
  • 2 teaspoons masala
  • 1/4 – 1/2 cup water
  • To curry
  • 3 tablespoons oil
  • 3 garlic cloves
  • 1/2 cup chopped onion
  • 1 scotch bonnet pepper
  • 1 cup coconut milk
  • 3 chopped pimento peppers optional
  • Hot water about 5 cups
  • Salt and black pepper to taste

Method
 

Marinate the Goat
  1. Clean the goat meat, trimming excess fat.
  2. Wash with flour and rinse thoroughly.
  3. Rub meat with lime juice or vinegar to reduce gaminess.
  4. Season with green seasoning, curry powder, salt, and black pepper.
  5. Let marinate for at least 1 hour or overnight.
Make the Curry Paste
  1. Mix curry powder, masala, and green seasoning with enough water to form a loose paste.
Cook the Goat
  1. Heat oil in a heavy-bottom pot over medium-high heat.
  2. Add garlic and let brown (don’t burn), then remove.
  3. Add onions and sauté until translucent (1–2 minutes).
  4. Add curry paste and cook for 3–4 minutes until fragrant and thickened.
  5. Add the marinated goat (avoid adding any liquid from the bowl). Stir to coat in the curry.
  6. Cook uncovered, stirring occasionally, until most of the liquid evaporates.
  7. Simmer
  8. Add hot water to the pot—about 2 inches above the level of the meat.
  9. Bring to a boil, then reduce to medium-low. Cover and simmer for 1.5–2 hours.
  10. When the liquid reduces by half and goat starts to tenderize, stir in coconut milk and whole scotch bonnet.
  11. Add chopped pimento (if using), and season to taste with salt and pepper.
  12. Continue simmering until the meat is fully tender. Add more water if needed.

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