In Memory Of Karen Nicole Smith, 1972 - 2016

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 haveΒ  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 πŸ™‚

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

chris…

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114 Comments

  1. Laura B
    May 31, 2019 / 11:12 am

    I love this recipe, used it for the first time on 24/05/2019 and I’m cooking it again today (1 week on). I can’t get enough of this.

    I’m sick of having to pay money for a Jamaican takeaway, when I should be able to cook like my Nan does. Now I can! Next mission… fried dumplings!

  2. Mrs Julie I Dawkins
    March 15, 2019 / 4:07 pm

    The most authentic curry goat recipe I’ve found on the internet. I stick to the recipe precisely. I weigh my meat and then increase my seasonings accordingly. Cooking it for 17 tomorrow. No worries. It turns out every time. My husband loves it and he has been eating this dish all his life. J D

  3. Mike Dodd
    April 11, 2018 / 12:40 pm

    Absolutely cracking recipe- thank you for that ! Paired it with Jerk Hut ( our local Jamaican takeaway ) and it was delicious! Think it was better than their Curry Goat ! Really brilliant! Mxx

  4. Angela
    December 21, 2017 / 7:07 am

    Chris,

    We return to your site for recipe searches often. We made this one last year and loved it – so we’ll be using your instructions again today. Years ago, friends from Jamaica made curried goat with us to teach us how. Their recipe has a huge variety of peppers, both mild and hot, diced up and thrown in the pot. We served coconut milk at the table with the rice and goat. This helped to temper the heat for those who are not used to the hotter peppers.

  5. Audra
    May 29, 2017 / 2:39 pm

    Hi Chris

    Nice having you in Trinidad with us. Hope you enjoyed your stay. I viewed the show with you and Joel Villafana. Great seeing both of you hosting.
    I do enjoy all your recipe and they turn out great every time i try one. Love it.

    Have a blessed one
    Regards

  6. bobbie
    March 27, 2016 / 1:34 pm

    what’s amchar masala?

  7. barrie.h
    March 6, 2016 / 11:43 am

    nice recipe adjusted a bit more curry powder, scallions and thyme, I use pepper sauce to adjust heat also add carrot and potato to bulk out and its nicer with.

  8. Astrud Bryan
    September 4, 2015 / 12:40 pm

    Thanks again Chris.
    This is how my Country Jamaican grandmother and mother take care of goat meat. Wash meat in cold water, let soak in cold water- covering all meat add plain white vinegar, this will tenderize the meat, (soak for about 15 to 3o minutes, depending on how much meat). If it’s a old, bony or male goat, this will help get rid of or lessen the scent. When cooking drop a little tip of vinegar.
    Careful, too much will make it very soft and sour. Can’t tell the measurements they just do it:). You can also Try lime juice, this cleans it well also and helps with tenderizing meat and getting rid of scent.

  9. Rachel R.
    July 7, 2015 / 8:17 pm

    Re: pressure cooker

    After 1. where the meat cooks in its own juices and juices burn out, add the 3 cups of water and you can then transfer to the pressure cooker so it can finish cooking. Lock the PC lid to the pot, and add the weight on top and cook on medium high for 15-20 minutes. If the goat is tough or chewy, you can cook it for 30 minutes. Then empty the contents from the PC to your normal cooking pot and cook for a further 5 minutes on medium high heat so the sauce (gravy) can thicken up. Pressure cooking really tenderizes the meat. Hope this helps! πŸ™‚

  10. Natasha
    May 23, 2015 / 6:31 am

    Thank you for this recipe, made my first curry goat based of of this and it was absolutely delicious. Thank You all the way from London UK.

  11. Robyne Clements
    April 30, 2015 / 12:52 am

    Absolutely fantastic, can’t wait to make it again – it was very easy to make.

    Thank you so much for the recipe

    Regards

    Robyne

  12. Nepy
    March 27, 2015 / 2:20 pm

    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…

    • renbel
      April 6, 2015 / 11:19 am

      If is too tedious then please go to another Caribbean website. There are plenty to choose from. I, for one, appreciate what Chris has done and is doing. My mother did not teach me how to cook and I have four daughters now and I will teach them all to cook. Chris is amazing and he is teaching us the traditional way, the more seasonings added, the better

  13. MD foodie
    March 21, 2015 / 5:10 pm

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

  14. Jp
    February 20, 2015 / 3:13 pm

    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.

    Blessings!
    Jp

  15. T.M.
    December 22, 2014 / 8:45 pm

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

  16. Dan
    December 2, 2014 / 8:26 am

    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!

  17. michelle
    November 26, 2014 / 9:41 pm

    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.

    Michelle

  18. Linda
    September 13, 2014 / 1:32 pm

    Try the Jamaican curry goat.

  19. August 25, 2014 / 1:55 pm

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

  20. marie
    July 26, 2014 / 3:35 pm

    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?

    • August 25, 2014 / 2:04 pm

      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.

  21. illona
    July 18, 2014 / 4:50 am

    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!!!

  22. Keni
    June 1, 2014 / 9:05 pm

    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

  23. Yummy
    May 24, 2014 / 2:56 am

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

  24. Sarah Green
    May 13, 2014 / 3:32 am

    This looks amazing cant wait to make it mmmm

  25. Lee
    May 9, 2014 / 9:00 pm

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

  26. Susan
    April 10, 2014 / 5:05 pm

    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.

  27. Tanya
    March 25, 2014 / 7:36 pm

    Hi,
    Tried this recipe this morning. I had seasoned it a day prior with green seasoning and jerk seasonings (plus some other stuff!)

    I followed your instructions including leaving to simmer for 1 1/2 hrs except I finished it off on low in the crock pot just to ensure tenderness.

    Thank you always for giving me great recipes, tips and guidelines!

  28. Londoner
    March 15, 2014 / 3:12 am

    I have tried this recipe a few times, with and without the ketchup and it’s good either way. This is the closest I have come to Mums (in-law) version and when it’s cooking I’m right back in her kitchen – she would be proud

    I know it was ages ago but I can’t not comment on the idiot who posted the stupid racist remark. If you hate this type of food so much why are you trawling this recipe site? I reckon that you are secretly jealous and you tried to make this but you’re pathetic red-neck imbecility prevented you from doing it right and it tasted shit (probably cos the goat you used was your wife). Oh well, back to McDonalds for your evening meal.

    Keep up the tasty recipes, this site is the best

  29. Christina
    February 9, 2014 / 8:17 pm

    Thank you soooo much!! I will make this for my husband for Valentines Day, the way to a mans heart is through his stomach. I already have his heart but I know I will get extra points for this one.

  30. Karissa J.
    January 29, 2014 / 10:44 am

    This recipe was a hit with my family. There was not one full plate left. Thank you so much!

  31. January 4, 2014 / 3:22 pm

    I bought all the ingredients today! Will be attempting this tomorrow… Wish me luck!

  32. Lugz
    December 1, 2013 / 4:22 pm

    Great u just dont need any tomato it ruin the taste

  33. Bob
    September 23, 2013 / 3:02 pm

    Brilliant – the dog’s danglies.

  34. novie
    August 25, 2013 / 9:48 am

    Tomate and ketchup do not goes into curry. That take away the taste. Where did you get all this seasoning from. You only need your curry, Thyme , onion, pepper, salt, blackpepper, garlic after seasoning let it sit for 45 min or you let it. Stay in frigde for next day cooking. Take you can bring back to room temp or put in on the stove nothing will happens. Put it on the stove with the same pot or put another pot with some oil or butter. Put your meat then pour about enough water to cover the meat. Let the water boiled into the meat for about 30 min. Aand high heat then turn down your stove to let it cook. Remember to check on it so it doesn’t burned. If you taste the meat and it not up to par put some more scallion, pepper and maybe some salt. That will be the bam.

    • Currylover
      November 6, 2013 / 12:14 pm

      Actually I tried it the way he describes and it tuned out perfectly. And from what I heard you can either use tomato ketchup or tomato paste. It adds a really nice flavor. In any case…to each his own. There isn’t a law to say you can’t or you can.

  35. terri
    August 4, 2013 / 10:12 am

    Second time making Curry goat using your method. I never managed to make it like my mum and couldn't figure out what I was doing wrong. Now it tastes just as good. Thank you

  36. Nenee
    July 21, 2013 / 11:51 pm

    Hi Chris trying to find out how to get the cook books that you e-mail me. I see you got 2 that i want. But i don't see where to order form is to order I really enjoy the recipes i see on you tube

  37. Jan jo
    July 1, 2013 / 12:00 pm

    Hello there Chris and people of the world πŸ™‚ I have been handed down the family heirloom, THE DUTCHIE POT, so the pressure to cook only the ultimate of food is immencse!… I have made this dish a total of 3 times and every time the flavours and smells are divine… And the family agree that I am truly worthy of the blessed dutchie pot, thanks to the ULTIMATE CURRY GOAT… BOOM! Thanks chris πŸ˜‰ xxxx

  38. niggerhater
    June 6, 2013 / 3:18 pm

    what a stupid nigger recipe copied from stinky indians

    • Hey hey
      October 12, 2013 / 2:13 pm

      Your a fucking racist cunt about niggerhater

    • CaribbeanFoodLover
      November 5, 2013 / 3:34 pm

      I didn’t realise that people like you were still crawling the earth. Not only are you offensive in your comments but your input is also unwelcome and uncalled for on a recipe website. Even your EDL leader has seen the light. Get an education and stop distributing your small minded, hateful opinions. If you could operate an oven (opposable thumbs help) then you would discover this recipe was wonderful. Get a life numpty head !

  39. Patty
    May 24, 2013 / 12:42 am

    I made this a couple of months ago and it was delightful. Until recently the price of goat (if I could find it at all) was prohibitive, but it suddenly is abundant and cheap here. I didn't have ketchup or a tomato so I subbed hot chicken wing sauce. Until now, I've been paying about $20 a plate for this stuff, it was my one big splurge, now I can have it fairly regularly. I'm making this again this weekend and wondering if I can do it in the slow cooker.

  40. Shirlyne Jo
    April 23, 2013 / 8:32 am

    Made this yesterday tasted really good. Thanks Chris

  41. jo walsh
    March 23, 2013 / 1:54 pm

    Hi

    Ive been cooking for 2 hours and stil a very runny sauce shall I turn the heat right up? Smell delicous though

  42. Axel
    March 13, 2013 / 3:32 pm

    Hi Chris,
    Just cooking will let you know how it went after.
    London

  43. Dave P Ont Canada
    February 20, 2013 / 3:54 pm

    Just made this, and man is it good.

    Thank you for sharing

  44. Phyllis Cheddie
    February 18, 2013 / 9:04 am

    Hi Chris, as usual your recipes are the absolute greatest. I'd like to share a bit to folks who cook in a pressure cooker. The taste will never be the same if it isn't "finished" off in a normal pot. So after it has softened in the pressure pot, put it back in an uncovered heavy pot for a few minutes until it
    fries a bit, some of that liquid is gone and it looks "normal". It will then taste as it should. A bit of chopped chive and grated garlic can be added at the final cooking stage.

    • Afroqueen81
      February 19, 2013 / 6:41 pm

      I disagree with Phyllis about putting it back in the pot, just open the pressure cooker and let it boil down and it taste as if you cooked it nice and slow

  45. tulani
    February 8, 2013 / 10:19 am

    This goat was superb. Thanks Chris

  46. C.Jones
    January 28, 2013 / 9:56 am

    Hi Chris! Made this yesterday for the first time it was like I had went to the WI restaurant….loved it

  47. Tonia
    January 20, 2013 / 1:52 pm

    Hello, just finished cooking this! wilThis will be the first time I have ever eaten goat, it smells delicious and was so easy to prepare I am from Cambridge and was able to track down all the spices listed at a Carribean market in Kitchener. Thankyou for this post can not wait to dive in!!!

  48. Nyeema
    January 8, 2013 / 7:11 pm

    This recipe was perfect!!!

  49. BlznBajan
    December 6, 2012 / 11:31 am

    Hi there, looking to cook this weekend and want to try this. For the amchar masala, is it ready made? Also have anyone cook this in a Crock Pot? Thanks

  50. culinere
    November 18, 2012 / 2:05 pm

    Looks good, I will be trying this along side the buss up shot recipe! To the reader who asked where to find the spices in Toronto, I got the same brand of ground gheera from the spice aisle at the No Frills in Pickering…thanks!

  51. Rosa
    October 19, 2012 / 11:08 am

    Hi everyone – another thing I do when I cook curry goat or stew oxtail. Once the meat ic cooked, if you have time before the dish will be served, remove all the meat from the gravy and put the gravy in the fridge (freezer for an hour if you don't have alot of time). All the oil/fat will harden and can be removed with a spoon (making the dish alot less fattening). I sometimes skim about an inch of fat off the top. Once you've removed the fat, put the meat back in, heat and serve.

  52. Rosa
    October 19, 2012 / 10:57 am

    Hi Chris – Thought I'd mention that I do both my curry goat and oxtai in the oven. season as usual and start off on the stove and let cook for about 30 minutes on med high heat. then transfer to a LARGE pyrex dish or foil container (meat will let out juices as it cooks, so you don't want it to over flow into the oven), cover tightly with lid or foil and let it cook at 350 degrees. check goat after 90 mins and oxtail after 2 hours for gravy level and tenderness. add more water/salt if needed. meat falls off the bone everytime. It also saves having to continuously check it on the stove.

  53. Stephanie
    October 8, 2012 / 5:49 pm

    Hi there, I cooked this a couple of weeks ago and I can say it was amazing!! I've only had goat curry from Notting Hill carnival in London and this is 10 times better! So fragrant and flavourful. I actually cooked it for 6 hours and it was beautiful and tender. Thank you for sharing this πŸ™‚

  54. September 26, 2012 / 10:15 am

    I have made this recipe twice already and my Mr. offcially says that I make it better than him. I also do not pressure cook it (as my Mr. would) as I find letting it stew (3hrs min for me) makes it soooo nice and tender…luv it…as usual Chris u're the man πŸ™‚

  55. Michelle
    September 13, 2012 / 11:30 am

    Am Trying this recipe tonight!!! πŸ™‚

  56. Jon
    August 23, 2012 / 9:55 am

    Just cooked this meal…….

    Amazing!!!!!!!!!!!

    Thanks.

  57. Joanna
    August 23, 2012 / 6:14 am

    Hey there. I love this dish!! However if I want to make double the amount do I double all ingredients including water and oil. Or will this make the dish too spicy etc x x

  58. chieko
    August 12, 2012 / 2:29 pm

    Shado beni (bhandhanya) is also known as culantro (not cilantro) . It can be found in Asian and Latin markets. From Caribbeanseeds.com: " Culantro (Eryngium Foetidum) is a flavorful herb used in caribbean cooking. Puerto Rico uses it extensively in all kinds of stews, soups, beans, asopao, etc. It is a more flavorful substitute for Cilantro for all your culinary creations… Another name for this herb in Puerto Rico is RECAO. In Asia it is also known as Long Coriander. Culantro is also known as: ngo-gai, spirit weed, long coriander, false coriander, shadon beni, black benny, recao de monte, Mexican coriander, and well over 65 more names in different parts of the world."

  59. Latifah R.
    June 17, 2012 / 7:53 am

    Oh boy this was awesome.! I must say the hunny got me a pressure cooker for mothers day( my only request and glad I got it) this was my very first meal cooking in a Pressure cooker and must I say so glad I did because I would not want to wait two hours for this. Your goat was Yummy. I almost ate it all to myself. I kept picking at the goat since it cooked so fast before dinner. Chris I just love your site continue posting and we will continue cooking and eating with you. A chair awaits you at my dinner table any night if your in New Jersey Or philadelphia. Latifah

  60. zanisha
    February 16, 2012 / 8:00 pm

    instead of water you can used coconut milk or u can throw in a pepsito help soften the goat meat it also add more flavor

  61. shaunte r.
    February 1, 2012 / 8:57 pm

    I made this recipe twice and it comes out better and better each time! I always thought curry goat was a complicated and "un-doable" recipe but the way you break down your recipes step by step and include pictures make it soo easy! Your website is a gem! Keep up the good work!

  62. Rosey
    January 31, 2012 / 2:15 pm

    We had some delicious curry goat in St. Maarten on vacation. But it had vertebrae with the spinal cord still in it… is this common? Did not eat the spinal cord but the rest was yum.

    Here in Maryland everyone hunts so I have a ton of frozen venison on hand. Think I will make some "curry deer."

  63. TriniCook
    November 27, 2011 / 5:34 pm

    Your curry goat looks GREASY!!! It shouldn't come out looking like that.

  64. Shirma
    October 25, 2011 / 8:51 pm

    I have already seasoned my goat and included the onion and garlic, is that a problem?

  65. kelly b!!!!!
    July 4, 2011 / 9:46 am

    This is my second time cookin curry goat, my first attempt was shockingly bad ( but I did use a different receipe), this time its come out puuuurfect!!! Youve got a great way of explaining every step and the pics really help the novice carribean cook!!! we will be trying out some of your other recipes real soon!!!

  66. Sahodari Maharaj
    April 27, 2011 / 8:24 pm

    Hi Chris
    Are you related to the De La Rosa's from Guaracara in Trinidad, near the snake people? Do you know Pepe? Let me know because you may be my relative. Anyways that was some good mother-in law. Had it with pong-up yam and saltfish and tomatoes. Keep up the good work.

  67. John Murray
    January 16, 2011 / 4:21 am

    Chris – Absolutely *best* goat curry I've had …. we've been using goat in preference to higher calorie lamb so have tried a few recipes! Also the recipe presentation – great on detail and pics and very exact – great! Thanks heaps – John

  68. December 25, 2010 / 3:14 am

    just finished cooking this using lamb. this right here is the real deal!

  69. olivia charles
    November 23, 2010 / 7:13 am

    I am about to try this recipe today, i have already season my goat meat and i am adding potatoes with it and cooking my brown rice when i am done i will let you know later

  70. Vanita
    October 19, 2010 / 3:22 pm

    Vanita – For all my meat curries I add a pinch of all spice, it's really good for flavor.

  71. Michael
    October 2, 2010 / 10:52 am

    Thanks Chris cooking my curry goat as i post here!!LOL

  72. Richi
    July 3, 2010 / 9:40 am

    Just wanted to say thank you for the excellent recipe. I strongly advise everyone to follow this recipe exactly. There was a moment half way where it looked perfect and I wanted to leave it to cook but adding the extra water to the braised meat and then leaving it to cook made perfect sense. Thank you so much.

    • July 14, 2010 / 8:14 pm

      The braising makes it nice and tender (fall of the bone) and enriches the overall flavour of the sauce/gravy.

  73. Jeanne
    June 17, 2010 / 12:13 am

    My husband is from the islands and he loves my curry chicken, can I use this recipe for chicken?

    • June 17, 2010 / 12:52 am

      Jeanne, thanks for stopping by. Yes, the recipe for curry chicken is pretty much the same, except less cooking time. If you go to "Chicken" in the top navigation you'll find my Ultimate Curry Chicken" post.See: https://caribbeanpot.com/ultimate-curry-chicken/ This one is a hit as I get a lot of emails about it.

  74. April 24, 2010 / 8:55 pm

    chirs- i think goat is so underused and it can be so deliciuos. thanks for sharing and stopping by my site. ur site is really cool! i love it.

    happy cooking
    mira

    • June 17, 2010 / 12:50 am

      Mira, too be quite honest.. it's only recently did I start using goat or liking it. BTW.. lovely site.

  75. April 17, 2010 / 11:59 pm

    Sabrina.. your tips and advice is very much appreciated. For the Toronto people.. you must take her advice and check out these places.

  76. Sabina
    April 13, 2010 / 11:38 pm

    Hope dis help some o de folkses out dere. (An if you go to Kensington Market in downtown Toronto, head over to House of Spice on Augusta Avenue, and check out Baldwin and Kensington streets too and you'll find lots o wot yuh lukking for; otherwise, head east on Gerrard to Coxwell and you'll be in Little India for about the next six blocks on Gerrard. Just so much fun and lots of good shopping for all those ingredients and more besides! I'll let you know bout de curry soon! Tanks, mahn!

  77. Sabina
    April 13, 2010 / 6:38 pm

    Third, my tip for storing cilantro (and parsley, and mint, and most green herbs) is first, as you say, to dry out the leafy tops, whether by spinning or wrapping in a kitchen towel or even just leave it out in the kitchen for a few hours. Then, if the roots have been cut off, trim the stems about a half-inch, or just leave the roots if they're still there, and place the bunch in a glass of water so the stems are submerged, but none of the green leafy bits – they get slimey under water. Lightly cover the green tops with a dry paper towel and wrap the whole works in a plastic bag like the kind you put your veggies in at the grocery store. Stand upright in a safe location in the fridge – so you don't inadvertently knock it over – and it will keep like a dream for even more than a week. If you think of it when you use some, change the water in the glass, just as you would for cut flowers.

    • April 17, 2010 / 11:58 pm

      Lovely tips.. I store asparagus the same way in the fridge (in water). I'll have to remember to do the same with cilantro when I get a bunch next trip to the grocers.

    • Danica in Canada
      August 23, 2012 / 1:01 pm

      Thank you so much for that tip on herb preservations!! I have unfortuneatly thrown out so much due to sliminess and basic 'death' of herbs. I will give it a try as our family has just decided on a new way of eating that involves more herbs and veggies πŸ™‚

  78. Sabina
    April 13, 2010 / 11:36 pm

    I found your recipe while searching for 'curry goat' recipes – so Bajans would say – and, of course the best is made with the bone in. A few ting I thought I'd share: first, for those who'd like to make their own 'amchar massala', here's Madhur Jaffrey's recipe which I gwine try, cuz she one great cook!
    <http://www.gourmetsleuth.com/Recipes/Indian-Recipes-219/Amchar-Masala-1517.aspx>
    Second, in the 'lingo' dept, 'jeera' is simply cumin seed and you can find it at just about any supermarket nowadays – used a lot in Mexican food, for another one sides West/Indian.

    • April 17, 2010 / 11:56 pm

      Sabrina, thanks for stopping by and sharing. Always appreciated.

      happy cooking

      chris…

  79. Grace
    March 19, 2010 / 7:30 pm

    OHHH MY GOSSWSHHH!!!!
    This recipe is the sh#$!!!
    It came out PERFECT!!!

    MUAH MUAH MUAH Chris!!!

    You are a blessing!!!
    Thank you X 100

    How can we submit pictures of how our dishes came out….?
    I definitely want to show you how great of a teacher you are…

    Next Im going to try and my buss-up-shut skin… 1st i need to buy d tawa!!

    Definitely not enough people know of this webiste… cus if so, plenti people would have been swamping here… soon you’ll be discovered for your greatness!!

    You are the bomb Chriss!!!

    thanks!!!

    • admin
      March 26, 2010 / 10:35 am

      Grace.. THANK YOU SO MUCH! Your kind comments are really appreciated. To submit pics, go to: https://caribbeanpot.com/submit-recipe/ No need to enter a recipe, but you can upload the images there.

      Kind regards

      Chris

  80. Nadia
    March 2, 2010 / 4:27 pm

    i think you are referring to golden ray butter..its the best

    • admin
      March 4, 2010 / 5:03 pm

      Thanks for helping out with that question Nadia.

      happy cooking

      chris…

  81. February 27, 2010 / 7:41 pm

    Hi Chris,
    A Trini lady I knew, put a type of margarine at the end of her curry cooking. She said it’s a special margarine from Trinidad which gives an extra layer of flavor. Do you know what she’s referring to?

    • admin
      March 4, 2010 / 5:12 pm

      Tutty, I see Nadia already answered. Here’s a pic of the Golden Ray Butter This is added at the end of MANY of our dishes, but it’s notorious for being bad for our heart (cholesterol)

      happy cooking

      chris

  82. February 27, 2010 / 5:17 pm

    I have only tasted curry goat once. I loved it, although the meat has a lot of little bones. Your version looks firey hot and delicious. Thanks for sharing
    .-= Katherine´s last blog ..Gruyere Gougeres =-.

    • admin
      March 4, 2010 / 5:14 pm

      Katherine, you can ask your butcher for boneless if you’d like to give this recipe a shot. (I like the bones as it adds a nice flavor to the finished dish IMHO)

      happy cooking

      chris..

  83. February 26, 2010 / 8:31 am

    Hi Chris, I just browsed your site and picked up the recipe for the ultimate Curry Goat. I love Curry Goat so I am definitely going to cook this soon.

    I have a couple question – (1)Do you know how to keep fresh Cilantro in the fridge for any length of time? – I buy a batch at a time, store it in a good quality freezer bag in the veg drawers of my fridge,but before I can use it 2-3 times it starts to go limp, soggy and turn black in spots-I keep washing and separating the good from the bad but I lose too much. (sorry to be so long-winded man)

    (2) Where do you purchase your brands of Amchar masala and Geera from? – should most WI food store carry them? – I'm having a bit of trouble locating them. I live in Whitby near Ajax and Pickering. What about the WI markets d'town at St. Lawrence market?

    • admin
      March 4, 2010 / 5:26 pm

      Sundayfoodman… thanks again for stopping by.

      re: Cilantro. I have the very same problem. I do 2 things. 1 I run it through a salad spinner to take out as much water as I can. since in the section of the grocery where you get it, they’re always soaked with tons of water. I think all that water it what contributes to it going bad so fast. 2. the other option is to puree it (add a little water and/or lemon juice) and freeze the puree into ice trays. This way when you’re cooking you can dump a cube when needed. However you will loose some of the flavor with this method.

      re: Massala… I usually get stuff brought up to me from Trinidad, but I do know that those West Indian grocery stores in North York and Mississauga does stock. You will be paying a bit more for them there though. Yes, the St Lawrence market should have at least 1 vendor selling that as well. BTW.. you can find these online as well.. I think i saw it on Amazon.com a while back.

      Let me know how you make out. next time I’m in the Toronto area I’ll be sure to check the WI grocery stores to see oif I cna find some for you.

      happy cooking

      chris

    • Tonia
      October 7, 2010 / 12:23 pm

      I wash the cilantro and put it in the blender with some thyme, garlic, onions, peppers or whatever I have with a little water and then pour it into ice trays and freeze. then I take them out of the ice trays and put them in ziploc bags labeled with what I have in them. Viola! Homemade seasoning! I love it! I drop a few cubes into whatever I am cooking.

    • Mrs. B
      November 9, 2010 / 1:53 pm

      Hi There,

      I wanted to tell you that you can buy Cilantro (and Garlic and Parlsey, etc., etc.) now in tubes in the grocery section of Loblaws and Independent grocery stores (I live in Ontario Canada). You squeeze out what you need – like toothpaste – and it has a shelf life of a few months. Perfect for recipes! I keep a selection of these herbs inside my fridge on the door. No more waste and they taste fresh as cut herbs.

      Mrs. B

    • Naz
      December 27, 2010 / 11:21 am

      The best way to keep Cilantro fresh is to clean it and pull the leaves and Freeze in the freezer. They taste great even when used frozen as they thaw as soon as you put them in the curry. Try it.

    • Lebo999
      August 8, 2012 / 8:36 am

      Put the coriander in water like you would treat fresh cut flowers.i found this way to work

    • Aurora
      March 17, 2013 / 7:45 am

      Since your question #1 already been answered. I live in Pickering, and I buy my Caribean spices from a chinese grocery called "T-Phat" located in(old Know Hill) Kingston Rd.(or also referred to as Hwy 2) They even sell roasted goat head. Which is good for making soup. Good Luck and Happy Cooking!!!

    • Mr Mention
      July 12, 2013 / 4:01 am

      (1) You should just wrap it loosely in old newspaper and put a rubberband around

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