Sideview of Trinidadian Curry Goat on a plate

Full view of Trinidadian Curry Goat on a plate

Overview of Trinidadian Curry Goat on a plate

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In Trinidad, you will find a variety of curried meats, but most people can agree that goat is by far one of the most flavorful. For those who have never eaten goat before, the meat has a mild savory-sweet flavor between beef and lamb. Goat can be prepared in various ways, but when it is curried the Trini way, the taste is incredible. Trinidadian Curry Goat is made with bone-in meat marinated with local green seasoning and curry spices. The meat is then cooked low and slow, simmering in the seasonings and some sweet coconut milk to create a savory, sweet, soft, and tender meat in rich curry gravy. So the next time you are in the mood for curry, why not try our Trinidadian Curry Goat Recipe.

Equipment Needed

Air Tight Container Bowl

Chef's Knife

Cutting Board

Glass Measuring Cups

Large Heavy Bottom Pot

Slotted Spoon

Stainless Steel Measuring Spoons

Wooden Spoon

Author: Rachel Ottier-Hart

Prep Time

15 mins

Cook Time

128 mins

Total Time

143 mins

Serves

Ingredients

Seasoning

1 kg Goat Leg cut into bite-sized pieces with bone
1 tablespoon Salt
2 tablespoons of Curry Powder
1 tablespoon Geera (Cumin) Powder
1 tablespoon Amchar or Garam (hot) Masala
125 ml Green Seasoning

Cooking

3 tablespoons of Coconut Oil
3 Garlic Cloves
½ teaspoon Geera Seeds (Cumin)
2 tablespoons Curry Powder
1 tablespoon Amchar or Garam (hot) Masala
1 tablespoon Geera Powder (Cumin)
900 ml Water
50 grams Coconut Milk Powder
Salt & Black Pepper to taste

Optional Ingredient

1-2 Scotch Bonnet Peppers

Instructions

Rub and coat the goat meat with the seasoning ingredients and marinate in a container for a minimum of one hour. Overnight is best for a rich depth of flavor.

The optional ingredient can be used in the seasoning for those who like a hot curry. Remove the seeds and mince the Scotch Bonnet peppers before adding them to the seasoning mix. However, the Scotch Bonnet peppers can also be added to poach in the gravy as the goat cooks in step 8.

Using a large, heavy-bottom pot, add the coconut oil and place it on high heat.

Once the oil is hot, add the whole garlic cloves and the geera seeds, cook until burnt, and then remove from the oil using a slotted spoon.

Cloves of garlic and spices cooking in a pot

Add the curry, masala, and geera powder to the oil, stirring to make a paste, and cook for 3-5 minutes. Add a little of the water if necessary to get a paste-like texture.

Carefully place the seasoned goat meat into the pot, stirring to coat, and let cook on high heat for 10-15 minutes.

Add the water and coconut milk powder, mixing to incorporate, then reduce the heat to medium and let it cook for 1 hour uncovered.

Water and coconut milk powder being added to a pot of curry goat.

The optional ingredient can be added by placing the whole pepper into the liquid and leaving it to poach in the sauce while the goat meat cooks. Do not disturb the pepper because if it pops open while you are stirring, it will significantly increase the HEAT in the dish. Remove the whole pepper and set aside after 1 hour of cooking.

After one hour, stir the pot, check the water levels and make sure nothing is burning to the bottom of the pan. If necessary, add more water, cover, and continue to cook for another 30-45 minutes or until the meat is fully cooked and tender.

Areal view of curry goat being stirred with a wooden spoon in a pot

Season with salt and black pepper to taste.

Salt being added to a pot of curry goat.

Once the goat is fully cooked and the gravy is a consistency to your liking, turn off the heat, cover, and let rest for about 30 minutes or until warm to the touch for those eating with their hands.