Curry Goat

Goat Curry

Ever since I was a little boy growing up in Trinidad and Tobago, curry was one of my favourite dishes. I love me some curry. Curry chicken and most of all goat curry.

Curry Goat is my all-time favourite and I recently stumbled upon a Goat recipe book Goat: Cooking and Eating by James Whetlor and I had to put my Trini spin on James’s Curry Goat recipe. Below is my curry goat recipe leveraging Whetlor’s recipe as the base.

Goat Cooking and Eating Book cover

Ingredients

  • One lemon juiced
  • Two pounds of goat meat (Bone-in or boneless). I use one pound of each
  • Four cloves of garlic
  • Two habanero peppers (without the seeds)
  • Four tablespoons of Chief Duck & Goat Curry Powder
  • Four teaspoons of fresh small leaf thyme
  • One bunch of spring onions (scallions), thinly sliced
  • One thumb-sized piece of fresh ginger (peeled)
  • Four tablespoons of vegetable oil
  • One small onion thinly sliced
  • Three white potatoes peeled and cubed
  • One cup vegetable stock (Can use water as well)
  • Salt and pepper to taste

Curry Goat Steps

Seasoning Goat Night Before Cook

  1. Squeeze lemon juice over the two pounds of goat meat, mix and let sit for 10 minutes
  2. Combine and blitz the garlic, habanero peppers, two tablespoon curry, thyme, scallions, ginger two tablespoons vegetable oil, and 1/2 teaspoon of pepper and salt in a food processor
  3. Spread mixed ingredients in Step 2 above with the goat meat
  4. Place in a Ziploc bag and marinate overnight in the fridge

Cooking

  1. Remove curry goat meat from the fridge 30 minutes prior to cooking to get the meet up to room temperature
  2. Heat the remaining two tablespoons of cooking oil on high heat
  3. Add the onion and fry for 3 to 5 minutes.
  4. Combine curry powder and cook for two minutes stirring continuously
  5. Add the seasoned goat meat to the pot, turn the heat to medium cooking for 20 minutes, stirring occasionally so the meat doesn’t stick to the bottom of the pot.
  6. Add one cup of vegetable stock, cover and simmer on low for one to two hours
  7. When the goat meat is tender, add pepper and salt to taste. Add potatoes and enough water to cover and cook for 30 minutes
Curry Powder

Finished Product

I like eating my goat curry with white rice, roti, or bus-up-shot. You can also enjoy with Trini pepper sauce or mango kuchela as a side condiments. My other Trini food favourites are Fry Bake and Trinidad Pelau.

Finished Curry Goat

Featured Image by Quentin Kemmel on Unsplash

This site uses Akismet to reduce spam. Learn how your comment data is processed.