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The Simplest Oven Curry Goat Recipe.

If you’re looking for a quick and tasty way to prepare curry goat with a Caribbean signature, look no further. I remember my aunt starting her curry goat on the stove top, then the last couple hours she would place it in the oven to slowly do it’s thing in the oven. Falling off the bone tender and infused with from the slow braising process of cooking the curry in the oven… pour over some steamed rice and boy I tell you. Pure niceness!

In this version we’ll marinate the goat pieces in a classic Caribbean marinade for a few hours, then everything goes into an oven-proof container in the oven for the magic to happen.

 

You’ll Need…

2 lbs goat *
4 med potatoes (1/4’s)
3/4 teaspoon salt
2 heaping tablespoon curry powder
1/4 teaspoon black pepper
1 tablespoon ketchup
2 tablespoon Caribbean green seasoning
2 slices ginger
1 seasoning pepper (pimento pepper)
1 medium onion (diced)
5 cloves garlic (crushed)
1 scallion (chopped)
1 cup coconut milk
1 cup water
4 bird’s eye pepper (or 1/4 scotch bonnet)
1/4 teaspoon allspice

 

* I like using goat meat with bones as I find there’s more flavor, especially when doing a curry and it’s much cheaper at the butcher than boneless. Just make sure to ask the butcher to cut it for you with their electric saw. Curry traditionalists will argue that you need to cook (fry the curry) so you don’t get that raw curry taste. But the 3 hours of braising will take care of that in a delicious way.

Wash, rinse and drain the goat meat, then season with everything mentioned above except the coconut milk, water, bird’s eye pepper and potatoes. Click “Caribbean Green Seasoning” for the recipe for this wonderful base to many Caribbean dishes. Allow this seasoned goat meat to marinate in the fridge (cover with plastic wrap) for at least a couple hrs (overnight is best).

Preheat your oven at 375 F. As it comes to temperature, place the seasoned goat in an oven-proof container with a lid and add the other ingredients. Do not break the bird’s eye peppers as we want the flavor without the raw heat. Place on the middle rack in the oven (covered) and let it slowly braise for 2.5 to 3  hours.

Remember to cut the potatoes in big pieces so they won’t melt away while cooking. After 2.5 hrs, taste for salt and here’s where you can remove the bird’s eye peppers or break them if you want some wicked heat. If you find that the gravy is overly thin, you can leave it uncovered the last 30 minutes of cooking.

Top with some chopped shado beni (culantro), cilantro or parsley and some diced tomato to give it some added color.. after taking it out of the oven.

Here’s one of those classic Caribbean curry dishes where you can actually place it in the oven and go about doing other things at home and have a wicked main course for dinner. I’m sure you can do the same in a slow cooker as well, but you may just need to add more time to get it fully tender and infused with that wonderful curry goodness. If you want to make this dish stretch you can add more potatoes, carrots and diced celery (a bit more cooking liquid and salt will be required as well).

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated!

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The Simplest Oven Curry Goat Recipe.
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4 Based on 17 Review(s)
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10 Responses to “The Simplest Oven Curry Goat Recipe.”

  1. Rey says:

    Chris,
    Can you please post or email to me the older video of you making this dish on the the stove top pot. I like the recipe better even though it had more steps to it. I like browning the curry first and all that…it was superb. I think cooking Goat needs tending, patience & love!

    Thanks Brotha…Blessings!

  2. Jay says:

    Chris,

    Thank-you yet again for another AMAZING recipe. I can honesty say that all of your recipes are easier to follow and TASTE BETTER than any of the recipes I ever tried from the Naparima Girl’s Cookbook that my mother had given me when I moved way for school.

    Your efforts and videos are truly appreciated!

  3. Omar says:

    Your new site and interaction is just wicked

  4. Omar says:

    I would like a recipe for: Chow mein

  5. I have tried this before hopefully it will work.i love your site very easy to follow.could possibly add some real simple salads and rice dishes.

  6. Phillipa Guard says:

    I love, love, love this recipe. Will definately try it.Curry goat or goat prepared anyway is one of my favourite meats. I spent sometime in Jamaica and had escovitch fish. Would be great to have a recipe of it to prepare at home.

  7. Hello I love your instructions and how you make them easy to cook.there is no stress of messing up.i would like to learn more rice,pasta,and empanadas recipes.do you DVDs available.

  8. May God continue to richly bless you Chris. From Tobago
    Living in the states 14 years. Found your site 1year ago. You are truly the best. Will dedinitely try this. Helps with the simplicity. I try your recipes and I love them. Thank You for teaching me. My husband and kids love me for my hard work in the kitchen. Lol.

  9. pierre amin says:

    are there any carribean recipes that can be cooked in a slow cooker/crockpot? such as curry goat.

    • Kay says:

      @ Pierre this curry goat recipe can also be made in the slow cooker. I usually do the meat only. I make the potatoes with chick peas on the side because I have vegetarians in the house. Stewed oxtails can also be made in the crock pot too.

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