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The Ultimate Curry Goat Recipe.

jamaica curry goatEver since my Ultimate Curry Chicken recipe I’ve decided to attach the word “Ultimate” to any dish I make for sharing with you all, that goes beyond my expectations. I must say that I’ve never been a fan of curry goat and I’m sure I can count the number of times I’ve had it on my fingers. But I’m so glad that I tried this recipe a couple nights ago, so I now have  a new appreciation for it. For the great cook that my mom is and I guess I can add my sister, aunts and grandmother to the list… I think I’ve trumped them all with this recipe. Just don’t tell them I said that.. that will lead to “confusion”.

For those of you who showed interest in the recipe when I mentioned I was cooking it the other night on the Face Book Fan page, I do apologize for the delay in actually posting it here. Lately I’ve been swamped work with the new website I launched as well as my other web properties, so finding time to blog about cooking is not as easy as before.

You’ll Need

2 lbs goat cut into 1-2 inch pieces
3/4 teaspoon salt
dash black pepper
1 medium onion sliced
3 cloves garlic crushed or sliced thin
3 sprigs thyme
1 tomato sliced
1/2 scotch bonnet pepper (any hot pepper you like)
2 scallions
1/2 teaspoon curry powder for seasoning the meat
1 1/2 tablespoon curry powder for cooking
1/4 teaspoon geera powder (cumin)
1/4 teaspoon amchar masala (optional but goes well with this dish)
1 leaf Spanish thyme crushed (optional)
4 leaves shado beni (bhandhanya)
1/2 teaspoon ketchup
3 tablespoon oil (something that can withstand high heat)
3 1/4 cups water

* If you don’t have access to the shado beni you can use 1 table spoon of green seasoning or 3 tablespoons chopped cilantro.

* I used boned goat meat, but feel free to use boneless if you want. If using boned, remember to get the butcher to cut it into pieces for you as the bones are VERY tough and will do damage to your knives.

* If you can’t get goat meat, I’m sure you can use lamb with great results.

Wash and drain the meat, then season with everything listed above except the water, oil, onion, garlic, pepper and 1 1/2 tablespoons of curry powder. BTW if you’re wondering what curry powder I use, it’s the Raja Jahan Special Madras curry. Made by Turban Brand Products of Trinidad and Tobago, it’s my absolute favourite. Mix well, cover and put in the fridge to marinate for at least 2 hrs. Try to seal tight as the smell can easily overwhelm the inside of your fridge. Remember to take it out of the fridge about 10 minutes before cooking so it gets back to room temperature.

seasoned goat for curry

trinidad curry goat

Here’s a pic of the geera and amchar masalaI used (my 2 secret ingredients) :

curry for goat recipe

Lets get to cooking now. In a heavy pot put the oil to heat on medium/high, then add the onion and garlic and allow to cook for a few minutes (until they go soft and the garlic releases it’s flavours). Now add the hot pepper and curry powder so it cooks with the onion and garlic. Give this a minute or 2, until it starts to stick or go really thick. Now add a 1/4 cup of water and allow this to cook on medium heat for about 5 minutes. Keep stirring.

As the water dries off, you’ll notice that the curry will take on a sort of grainy texture and the oil will start being visible again at the bottom of the pot. The colour of the curry will also go darker.. this is an indication that it’s time to add the seasoned meat to the pot.

curry goat recipe

guyana goat curry

goat curry

cooking curry for goat recipe

Turn up the heat and start adding the pieces of seasoned goat a few pieces at a time and stir between each batch you add. This will allow each piece to get coasted with the curry sauce we just created. After you’ve added all the meat, there are 3 steps.

1. Cover the pot and bring to a gentle simmer (it will release it’s own juices).

2. Add the 3 cups of water left from the ingredient list to the bowl that had the seasoned pieces of meat. This will allow the water to pick up any of the seasonings that may be left behind. Set that aside for later.

3. Stir every 5 minutes or so.

jamaican curry goat

currying goat recipe

cooking curry goat

Allow this to cook for about 25 minutes on a gentle simmer, then remove the lid and turn up the heat. We now need to burn off all those natural juices that were released as it simmered. You’ll know when it’s all gone when you stir the pot and can see the bottom of it without any liquid. Now add the 3 cups of water we had transferred to the bowl we seasoned the meat in. Bring that to a boil, then turn down the heat to low and let it do it’s thing. Remember to keep it covered and stir every 15 minutes or so. We’re basically braising the meat so it’s nice and tender with a rich thick gravy. This can take up to 1 1/2 – 2 hours depending on how soft you like your meat and how old the goat was before it was butchered. Older goats will take longer to cook.

TIP: Feel free to use a pressure cooker for the step (when we added the 3 cups of water) to cut back drastically on the cooking time. I’ve also seen my aunt do this step in the oven as well. She puts it in a baking dish covered with tin foil and set at about 375 and it cooks away slowly in there. Since I’ve never used a pressure cooker, I’m afraid I can’t say how long it will take using that cooking option.

cooking trini style curry goat

how to cook curry goat

After 1 1/2 hrs, it’s time to test to see if it’s as tender as you like. Simply take a piece out and allow to cool on a side plate, then press with a fork or bite off a piece to see how tender it is. If you’re happy with it’s texture, it’s time to reduce the gravy to a thickness you like. Usually the gravy will be perfect, but if you find that it’s a bit runny, simply raise the heat and burn off. Pay close attention so you don’t burn it in the final stages of cooking.

jamaica curry goat

curry goat

trini curry goat

So what do you pair this with? This is a classic dish to eat with rice (most people like white rice, but I’m a HUGE fan of brown rice), ground provisions, roti (any type), at Jamaican restaurants you’ll get rice and peas, great for sucking up the gravy with pita bread and if all fails… level it down on it’s own :)

Leave me your comments or different versions of this recipe in the box provided below. It’s really appreciated. BTW, this will easily serve 4-5 people.

Happy cooking


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101 Responses to “The Ultimate Curry Goat Recipe.”

  1. Nepy says:

    Seems like a good recipe, but can’t help but recommend you say what’s required, as opposed to what’s NOT required, when it comes to marinading the meat – too tedious and time consuming in that I just want to know what ingredients to apply. Albeit, look forwarding to trying it out.

    Thank you…

  2. MD foodie says:

    This recipe is always a hit with family and friends, especially my caribbean family members.

  3. Jp says:

    Hi Chris,

    This receipe was amazing. My husband is very happy I can make all these dishes and they taste really good. Together with the curry goat, I did your curry aloo and channa with rice and peas and fresh coconut milk. Yea it makes for a happy marriage (joke). Anyway, don’t die and don’t leave town just keep rolling out the receipes(joke). You need your own show.

    Can you show how to do Jamaican Sweet Potato Pudding.


  4. T.M. says:

    Tried this recipe 2 days ago and OMG! It was delicious! Thank you so much, Chris!!

  5. Dan says:

    An excellent recipe, and one I have bookmarked for future reference. My version is improvised a little, due to not being able to get all the ingredients, but it’s pretty close.

    I finally found a butcher near me (in North London) that sells goat, so I just had to look up a Curry Goat recipe, and this one gives great results.

    I do mine in a slow cooker, which is excellent for curries, casseroles, chillis etc. Like all such dishes, if you can leave it to cool after cooking, refrigerate overnight and reheat the next day, it’s even better!

  6. michelle says:

    Hello Chris!!

    Fabulous work! I am so happy that someone is out there trying to preserve the art and culture of Good Home Cooking.

    Thank you for presenting the way to wholesome food.

    I have never tried cooking with the Trinidadian Curry Powder and was looking for the one that was rated the best. Which one did you use?

    Awaiting you speedy response.


  7. Linda says:

    Try the Jamaican curry goat.

  8. Kathy says:

    I tried the Curry goat recipe yesterday it was great!!!!!! My husband and the kids loved it . Thanks a bunch

  9. marie says:

    Can’t wait to cook it and try on the fam.
    also on the last pic of the pot it looks like tomatoes in there or is it something else?

    • Kathy says:

      When you put the goat meat to cook shake off the seasonings along with the tomato in the bowl. Then add your three cups of water in that same bowl until you ready to add it to your curry. Hope this helps a little.

  10. illona says:

    This is a great recipe. I’ve made curried goat a number of times now always using varying recipes but I long to make it how my Nan does. This recipe has exceeded my expectations. Its bubbling away now and I can already tell its going to be amazing! Thanks!!!

  11. Keni says:

    I just wanted to say that I just tried the recipe and it was great! I want to make another batch for tomorrow. My family loves it!
    Thanks for a great recipe

  12. Yummy says:

    Following this recipe I’ve made the best curry goat and had so many complements so thank you!

  13. Sarah Green says:

    This looks amazing cant wait to make it mmmm

  14. Lee says:

    Hi cris LOVE your recipes, can you tell what’s your favorite trini brand of curry, the best tasting in your opinion, thanks.

  15. Susan says:

    When I tasted my friend’s goat curry I had a go at making it myself, except I used lamb instead, although it’s more fatty than goat.


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