Trinidadian Curry Goat

Published Date
August 17th 2021
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.

Author: Rachel Ottier-Hart
Average: 5 (9 votes)
Prep Time
15 mins
Cook Time
128 mins
Total Time
143 mins


Optional Ingredient


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.
Goat meat marinating in green seasoning
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.
Coconut oil being added to a pot
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.
Spices cooking in a pot
Carefully place the seasoned goat meat into the pot, stirring to coat, and let cook on high heat for 10-15 minutes.
Seasoned goat meat cooking in a pot
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.
Pot of cooked curry goat.
Serve warm as an appetizer with your choice of roti or rice with any curry vegetable side dish.
Dinner plate with curry goat and rice on a countertop

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