Trinidad Curry Goat—A Favorite
Curry goat, also known as curried goat, is a beloved dish throughout Trinidad and Jamaica. Unlike the milder flavor of curry chicken, curry goat is bold, deeply seasoned and slowly cooked until the meat is tender and infused with rich Caribbean curry flavor.
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It is often considered a special-occasion dish—an iconic meal that celebrates our love of good food, family and togetherness. Of course, in the Caribbean, almost any weekend gathering—or even an ordinary day during the week—can quickly turn into a special occasion when curry goat is on the menu.
During one of my vacations back home in Trinidad, I remember seeing a goat in my mother-in-law’s backyard. Then, on one particularly hot and sunny day, we were served a memorable meal of curry goat, peas dhal and dhalpuri roti.
After that day, I don’t recall hearing the goat go “behhhh” again!
This is not an uncommon occurrence in Trinidad, and the story is certainly not meant to dismay you in any bizarre food-related way. It simply illustrates that mealtime in the land of sun, sea and steelpan can sometimes feature the freshest local ingredients—and it really does not get much more local than that!
What is the Difference Between Trinidad Curry Goat and Jamaican Curry Goat?
I also love Jamaican curry goat. Although it is prepared a little differently from the Trinidadian version, it is equally delicious. Of course, recipes and techniques vary from one cook and family to another, but I have noticed a few differences in the versions I have enjoyed.
In my experience, Jamaican curry goat is often cooked longer, sometimes in a pressure cooker, resulting in exceptionally tender meat. The finished curry may also appear lighter in color. Many Jamaican cooks season the goat directly with curry powder, while Trinidadian curry goat commonly begins by cooking the curry powder in hot oil with aromatics before adding the seasoned meat—a technique we call bunjaying the curry.
For this recipe, I decided to bring together elements from both cooking styles to create a simple, flavorful curry goat that my family enjoys—and I believe yours will too.
How to cook curry goat?
The technique used in this Trinidad curry goat recipe varies slightly from the method used for curry chicken. The curry flavor is more pronounced because of the quantity of curry used; some like it with lots of heat (hot pepper), but you may only add it based on your preference. Curry is not spicy in itself, as believed; it’s the addition of the hot pepper that makes it spicy.
How to Season Goat for Curry Goat
I use green seasoning to season the goat because this is exactly why we Trinis always keep a bottle of green seasoning in the refrigerator—it makes preparing so many of our dishes much simpler!
Season the goat with the green seasoning and the remaining ingredients listed in the recipe below, then allow it to marinate so the flavors can penetrate the meat. Green seasoning gives this Trinidad curry goat recipe its distinctive herbaceous Caribbean flavor.
Don’t have green seasoning on hand? You can use 4 to 6 chopped scallions, 4 cloves of minced garlic and 2 sprigs of fresh thyme, along with the other seasonings listed in the recipe. You can also follow my homemade green seasoning recipe to prepare a batch for this and many other Caribbean dishes.
There is nothing difficult about making curry goat. It simply requires the right technique—which I demonstrate below—and a little patience while the meat cooks slowly until tender.
This is more than restaurant-quality curry goat; it is the real deal, prepared just as my mummy, aunty or grandma would make it. Richly seasoned, deeply flavorful and comforting, this is the only curry goat recipe you will ever need.
Trust me on this one—and on all my other recipes!
Ingredients You Will Need
You only need a few traditional ingredients to prepare this flavorful Trinidad curry goat recipe.
For Preparing and Seasoning the Goat
- Goat Meat: Use bone-in goat meat cut into 1- to 2-inch pieces. The bones contribute rich flavor to the curry, while slow cooking helps the meat become tender and succulent.
- Lemon: Used to rinse the goat meat and help reduce its naturally gamey aroma before seasoning.
- Green Seasoning: This classic Trinidadian herb blend infuses the goat with deep flavor and aroma. It is commonly made with culantro, scallions, thyme, garlic and peppers.
- Culantro (Bandhania): Adds the distinctive, bold herbaceous flavor found in many Trinidadian dishes. Culantro has a stronger flavor than cilantro.
- Onion: Chopped onion adds flavor and a subtle sweetness to the seasoned goat. I prefer using sweet onion.
- Garlic: Minced garlic adds a savory, aromatic flavor that complements the herbs and curry spices.
For Cooking the Curry Goat
- Extra-Virgin Olive Oil: Used for cooking the aromatics and curry spices.
- Onion: Sliced onion creates a flavorful base for the curry and adds a touch of natural sweetness.
- Hot Pepper: Use Scotch bonnet, habanero or another Caribbean hot pepper according to your preferred level of heat.
- Trinidad Curry Powder: This fragrant spice blend gives the dish its characteristic color and signature Trinidadian curry flavor. Another variety of curry powder may be used when Trinidad curry powder is unavailable.
- Duck and Goat Curry Powder (Ground Masala): This special spice blend is traditionally used for deeply flavored meats such as goat and duck. It adds richness, warmth and complexity to the curry. Duck and goat curry powder may be found at West Indian or Caribbean grocery stores, particularly in Brooklyn and along Liberty Avenue in Queens, New York. You can also look for the Cariherb brand during your next trip to Trinidad. If unavailable, replace it with an equal amount of regular curry powder.
- Amchar Masala: This roasted spice blend adds a bold, earthy and slightly smoky flavor to the curry.
- Ground Cumin: Adds warm, earthy notes that complement the curry powder and masala.
- Fresh Thyme: Fresh thyme sprigs add a subtle herbal flavor as the goat slowly cooks.
- Culantro (Bandhania): Chopped culantro adds another layer of traditional Trinidadian flavor and freshens the finished curry.
How to Serve Curry Goat: Trinidadian and Jamaican Traditions
Curry goat is a rich, deeply flavored dish that can be served with roti, rice, legumes, vegetables and traditional Caribbean sides. The best accompaniments help soak up the flavorful curry sauce while balancing the richness of the meat.
How Curry Goat is Served in Trinidad
This Trinidad curry goat recipe can be served with roti, rice, dhal, stewed legumes and traditional Caribbean side dishes.
- Paratha Roti (Buss Up Shot): This soft, flaky roti is perfect for tearing into pieces and using to scoop up the tender goat and curry sauce.
- Dhalpuri Roti: Filled with seasoned ground split peas, dhalpuri adds even more flavor and texture to a curry goat meal.
- Sada Roti: This simple Trinidadian ‘flatbread’ is sturdy enough for dipping into the curry and makes a satisfying, comforting meal.
- Dosti Roti: Soft, tender and made with two thin layers, dosti roti is another delicious option for soaking up the curry gravy.
- Steamed Rice: Plain rice allows the bold flavors of the curry goat to remain the star of the meal.
- Rice and Stewed Red Beans: Creamy stewed beans seasoned with herbs and aromatics pair beautifully with curry goat and rice.
- Rice and Stewed Lentils: Earthy lentils provide a hearty but slightly lighter accompaniment to the rich curry.
- Dhal and Rice: Creamy yellow split pea dhal served with steamed rice is a comforting Trinidadian pairing that works especially well with curry goat.
- Curry Aloo: Tender potatoes cooked with curry, cumin and aromatics make a simple and satisfying side dish.
- Curry Channa and Aloo: Chickpeas and potatoes simmered in curry sauce make the meal even more filling and are especially delicious when served with roti.
- Pumpkin Talkari and roti: Sweet and savory stewed pumpkin provides a lovely contrast to the deeply seasoned curry goat.
- Mango Talkari or curry mango: This sweet, tangy, spicy and slightly sour mango dish cuts through the richness of the curry and brightens the entire plate.
- Trinidad Bhagi: Tender leafy greens cooked with garlic and seasonings add freshness, color and balance to the meal.
How Curry Goat is Served in Jamaica
- Rice and Peas: One of the most traditional Jamaican pairings, rice and peas is commonly prepared with kidney beans or pigeon peas, coconut milk, thyme and seasonings.
- Steamed White Rice: Simple white rice absorbs the flavorful curry gravy without competing with the taste of the goat.
- Steamed or Sautéed Cabbage: Lightly cooked cabbage with onions, carrots, thyme and peppers adds freshness and a slightly crisp texture to the plate.
- Fried Plantains: Sweet, caramelized plantains provide a delicious contrast to the savory curry and optional heat from the hot pepper.
- Stewed Oxtail: For a generous Jamaican-style feast, curry goat may also be served alongside rich, slow-cooked stewed oxtail. Although both are hearty meat dishes, the deeply browned oxtail gravy and bold curry flavors create an especially satisfying combination for celebrations, Sunday dinners and large gatherings. Also see my Instant Pot stewed oxtail recipe.
Serving Tips
Serve curry goat generously with plenty of sauce for spooning over rice or soaking up with roti. For gatherings and Sunday Lunch, place the curry goat and accompanying dishes on the table family-style so everyone can create their own plate.
You can also offer Caribbean pepper sauce, kuchela, mango chutney or pickled vegetables on the side for guests who enjoy additional heat, acidity or bold flavor.
Whether you serve it Trinidadian-style with roti, dhal and talkari or Jamaican-style with rice and peas, cabbage and plantains, curry goat makes a memorable and satisfying Caribbean meal.
1. Cut goat into 1-2 inch pieces, or to your preference. Soak with the juice of ½ a lemon or lime. Then rinse several times with water; rubbing the meat with your fingers to remove any slime. Drain.
2. Season goat meat with the green seasoning, minced culantro/bandhania, onion, garlic, hot pepper (if using), salt and freshly ground black pepper. Cover and place in refrigerator to marinate up to 24 hours.
3. Make curry mixture: In a small bowl mix curry powders(curry, duck and goat curry and amchar massala), green seasoning and 1/2 cup water. Set aside.
4. Heat oil in medium heavy bottomed pot(iron pot). Add reserved onion slices (and hot pepper if using) and cook until the edges are brown. Add curry mixture and cook 3-5 minutes until it darkens, becomes grainy and fragrant and separated from the oil.
5. Add goat meat (reserve any liquid from the bowl), thyme sprigs and turn to coat with curry. Cook on high heat for about 3-5 minutes, stirring constantly. Cover, lower heat to medium-low and cook until it starts to stick to pan and all the liquid has evaporated(takes about 20 minutes), checking and stirring occasionally. Cook one minute more, stirring constantly, to develop some serious flavor. This is a good time to taste for salt. Add more if needed.
6. Add reserved marinating liquid and 4 cups of water(or enough to cover the meat by one inch), bring to boil, reduce heat to gentle simmer and cook 1-2 more hours–stirring every 15 minutes or so–until the meat is tender and the sauce has thickened. If the liquid evaporates and the meat is still not tender enough for you, add about a cup more water and continue cooking until your desired tenderness is achieved.
7. Before taking off the heat, stir in chopped culantro (2 tbs) and cumin powder(1/4 tsp or more to your liking).
Remove thyme sprigs and serve over rice or eat with dhalpuri or paratha roti. To reheat, remove from the refrigerator, place in a saucepan with a little water and boil for a minute or two, adding a little salt if required.
Frequently Asked Questions
What is the best cut of goat meat for curry goat?
Bone-in goat meat cut into approximately 1- to 2-inch pieces works best. The bones add richness and flavor to the curry while the meat becomes tender and succulent during cooking. Ask your butcher to cut the goat into curry-sized pieces.How do you remove the gamey taste from goat meat?
Rinse the goat meat with fresh lemon juice and water, then drain it thoroughly before seasoning. Green seasoning, garlic, onion, culantro, thyme and curry spices also help complement the natural flavor of the goat.How long should goat meat marinate?
For the best flavor, season the goat and allow it to marinate for at least a few hours. Marinating it overnight in the refrigerator gives the herbs and seasonings more time to penetrate the meat.Why is my curry goat tough?
Goat meat requires patience and sufficient cooking time. If it is still tough, continue cooking it gently until the meat is tender and begins to pull away from the bone. The exact cooking time may vary depending on the age of the goat and the size of the pieces.Can I cook curry goat in a pressure cooker?
Yes. A pressure cooker can significantly reduce the cooking time. Cook the seasoned goat with the curry and enough liquid according to your pressure cooker’s instructions, then finish it uncovered if necessary to thicken the sauce and concentrate the flavors.Do I have to use Trinidad curry powder?
Trinidad curry powder gives this Trinidad curry goat recipe its distinctive flavor, but another good-quality Caribbean curry powder may be substituted. Since curry blends vary in strength and flavor, taste and adjust the seasonings as needed.What can I use instead of duck and goat curry powder?
If you cannot find duck and goat curry powder, also called ground masala, replace it with the same amount of regular curry powder. The flavor will be slightly different, but the curry goat will still be delicious.Do I need green seasoning to make curry goat?
Green seasoning adds authentic Trinidadian flavor and makes seasoning the meat much easier. If you do not have it, use chopped scallions, minced garlic and fresh thyme along with the other ingredients in the recipe.Is curry goat naturally spicy?
Curry powder is flavorful and aromatic, but it is not necessarily very hot. Most of the heat comes from Scotch bonnet, habanero or another hot pepper. Add as much or as little pepper as you prefer.What should I serve with curry goat?
Serve curry goat with dhalpuri roti, paratha roti, sada roti, steamed rice, dhal, stewed lentils, pumpkin talkari, curry channa and aloo or mango talkari. Jamaican-style pairings include rice and peas, steamed cabbage, fried plantains and stewed oxtail.Can curry goat be made ahead?
Yes. Curry goat is an excellent make-ahead dish because the seasonings continue to develop as it rests. Cool it properly, refrigerate it in a covered container and reheat it gently until piping hot before serving.Can curry goat be frozen?
Yes. Allow the curry goat to cool, transfer it to a freezer-safe container and freeze it with some of the curry sauce to help keep the meat moist. Thaw it safely in the refrigerator before reheating.
CURRY GOAT RECIPE
Ingredients
- 4 pounds goat meat cut into 1-2 inch pieces
- ½ lemon
To season goat
- ½ cup green seasoning
- 1 tablespoon minced culantro
- ¾ onion small, chopped (I use sweet onion)
- 2 tablespoons minced garlic
- Hot pepper to taste (habanero, scotch bonnet or congo pepper)
- 1 tbs salt I use Himalayan Salt and freshly ground black pepper
To cook goat:
- 4 tablespoons extra virgin olive oil
- ¼ onion sliced
- Hot pepper
- 2 ½ tablespoons curry powder Brands I use: Chief or Cariherb
- 2 teaspoons duck and goat curry powder ground massala
- 2 tsp amchar masala
- ½ tsp ground cumin
- 6 thyme sprigs
- 6 leaves culantro bandhania, chopped
Instructions
- Cut goat into 1-2 inch pieces (purchase precut or have the butcher cut it), or to your preference, also removing any excess fat. Soak with the juice of ½ lemon or lime, then rinse several times with water; rubbing the meat with your fingers to remove any slime. Drain.
- Season goat meat with ½ cup green seasoning, minced cilantro, sliced onion, 2 tbs minced garlic, hot pepper (if using), salt and freshly ground black pepper. Cover and place in refrigerator to marinate up to 24 hours.
- Make curry mixture: In a small bowl mix curry powder, duck and goat curry powder, amchar masala, 2 tablespoon green seasoning and ½ cup water. Set aside.
- Heat oil in medium heavy bottomed pot(iron pot). Add reserved onion slices (and hot pepper if using) and cook until the edges are brown. Add curry mixture and cook 3-5 minutes until it’s grainy, separates from the oil and is fragrant.
- Add goat meat (reserve any liquid from the bowl), thyme sprigs and turn to coat with curry. Cook on medium heat for about 3-5 minutes, stirring constantly. Cover, reduce heat to medium-low and cook. Goat will release and cook in it’s natural juices. Cook until it starts to stick to the pot and all the liquid has evaporated (takes about 20 minutes), cook one minute more, stirring constantly, to develop some serious flavor. This is a good time to test for salt. Add more if needed.
- Add reserved marinating liquid and 4 cups of water(or enough to cover the meat), bring to boil, reduce heat to gentle simmer and cook 1-2 more hours–stirring every 15 minutes or so–until the meat is tender and the sauce has thickened. If the liquid evaporates and the meat is still not tender enough for you, add about a cup more water and continue cooking until your desired tenderness is achieved.
- Before taking off the heat, stir in chopped culantro and cumin.
Remove thyme sprigs and serve over rice or eat with dhalpourie or paratha roti. To reheat, remove from the refrigerator, place in a saucepan with a little water and boil for a minute or two, adding a little salt if required.
Video
Notes
Nutrition
Did You Make This Curry Goat Recipe?
I hope you enjoy this rich and flavorful curry goat as much as my family does. With the right seasonings, a simple cooking technique and a little patience, you can create tender, deeply seasoned curry goat that tastes just like something your mummy, aunty or grandma would make.
Serve it with dhalpuri, paratha roti, rice, dhal, pumpkin talkari or your favorite Caribbean side dishes for a memorable meal.
If you make this recipe, please leave a comment and rating below. I would love to hear how it turned out and what you served with it.
Cook, share, love and enjoy!
Questions, Concerns or Recipe Requests—Write Me!
Do you have a question about this curry goat recipe, need help finding an ingredient or have another Trinidadian or Caribbean recipe you would like me to make? Leave a comment below or write to me. I am always happy to help you feel more confident in the kitchen.
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your cooking looks amazing. keep up the grate recipes.
I love all Jamaican Recipes
Details!!! Thank you for your efforts in sharing!
Great recipe. The flavor is well throughout the meat.