Categorized |Bits and Bites

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!

Recipe Name
The Simplest Oven Curry Goat Recipe.
Published On
Preparation Time
Cook Time
Total Time
Average Rating
4 Based on 33 Review(s)
Print Friendly
FavoriteLoadingAdd to My Favorite Recipes

23 Responses to “The Simplest Oven Curry Goat Recipe.”

  1. Fridtjof says:

    Now that was delicious ! I used a mix of our local island goat and sheep. Made with our home made green sauce. Put some carrot in there too. I wonder if you could use taro instead of potatoes. Meat came right of the bone soft and tender.
    Thanx Chris!

  2. Lauren says:

    Question: Can I make this using a slow cooker instead of the oven?– would the time still be 2.5 hours of cook time?

  3. leslie says:

    Hi Chris great job with all that you’re doing teaching and showing us all how to prepare caribbean dishes- I would like to see duckana (not sure of the spelling) and saltfish, they make it in the VI and I had it once and have’nt heard anyone as much as mention that dish since. It was so good my tastebuds were doing flips and cartwheels thanking me and celebrating that delicious goodness…yum

  4. Sharon Forte-Lux says:

    This video is very well done, with easy to follow instructions.

    I would like to see how to make Jamaican patties, please.

  5. R.Alex Girigorie says:

    What me want 2 see is an “Okra Fried Rice” recipe with some “shrimps , Chicken, Pork “mix !! It’s a recipe they use in “Aruba, Curacao, St. Vincent ” ….


Leave a Reply



  • Tags
  • Popular
  • Latest
  • Comments
  • Subscribe