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).
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Based on 36 Review(s)
His Chris, I know this is an old recipe but I have a question. I would like to make this but with double the goat meat. Do I have to double all the ingredients as well?
Author
I just looked it over, yea doubling the ingredients will work.
When do you add the coconut milk?
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!
Question: Can I make this using a slow cooker instead of the oven?– would the time still be 2.5 hours of cook time?
No will take 8 hours in slow cooker but tastes alot better and meat is so soft and tender.
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
This video is very well done, with easy to follow instructions.
I would like to see how to make Jamaican patties, please.
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 ” ….
Hi chris.I live in the Bahamas and would like a good recipe on pig feet.do you have any ideas on that.thanks
Hi Chris all the way from the Bahamas. Just checking if you have a recipe on souse pigs feet or any way to do pigs feet thanks
I would like a good recipe for salt cod and ackee
Salt cod and ackee
Chris . Do you do catering for parties/entertainment I’m living in Toronto .Please let me know
ASAP
Thanks for your interest. Currently I don’t but we’re in the process of developing that side of the business.
Whats best goat on the bone or without?
personally I prefer use goat with bones. more flavor and less ‘dry’ when cooked.
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!
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!
Your new site and interaction is just wicked
I would like a recipe for: Chow mein
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.
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.
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.
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.
are there any carribean recipes that can be cooked in a slow cooker/crockpot? such as curry goat.
@ 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.