Curry Goat–A Trinidadian favorite:
For those of you who are not familiar, curry goat is another very popular dish in Trinidad, as well as Jamaica. It does not boast a mild curry like curried chicken. It’s a special occasion, an iconic meal that celebrates our passion for good food and camaraderie, keeping in mind that every weekend or any day during the week on the Islands can and will qualify as a special event.
During one of my vacations back home, I remember the presence of a goat in my mother-in-law’s backyard. One hot, sunny day, we were served a “memorable” meal of curry goat, peas dhal and dhalpourie roti.
After that day, I don’t recall hearing the goat behhhhh! This is not an uncommon occurrence either. This incident was not intended to dismay you in any bizarre food way, but to point out that mealtime in the land of sun, sea, and steelpan occasionally consists of the freshest of local ingredients—can’t get any more local than that!
What is the difference between Trinidad Curry Goat and Jamaican Curry Goat?
I also love the “curry goat” from Jamaica. It’s made a little differently, but still rather delicious. In my experience, it’s more tender, probably cooked longer than the Trinidadian dish (in a pressure cooker), and the curry appears lighter in color. Many Jamaicans also do not cook the curry in the hot oil; rather they season the goat with the curry powder.
I decided to meld both experiences to create this simple, delicious recipe that my family enjoys and that you will too.
How to cook curry goat?
The technique and ingredients vary slightly from curried 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 used green seasoning in this recipe because this is the reason we Trinis always have a bottle of green seasoning in our refrigerator. Many of our dishes have become so much simpler! See the list of ingredients below. It’s unbelievable, isn’t it? If you don’t have green seasoning, see here, below or you may just use 4-6 scallions, 4 cloves of garlic, and 2 sprigs of thyme (in addition to the other ingredients listed below).
VIDEO TUTORIAL
There is no challenge in making curried goat, it’s just requires a simple technique which I demonstrate below….and patience waiting for it to cook!
This is better than restaurant-quality, this is the real deal, just like my mummy, aunty or grandma would make it. This is the only recipe you will ever need for curry goat. Trust me on this one (and all my other recipes).
Ingredients You Will Need:
- Goat Meat, Cut into 1-2 Inch Pieces: Tender chunks of bone-in goat meat provide rich flavor and become juicy and succulent when slow-cooked in the curry.
- ½ Lemon, to Wash Goat: Lemon is used to clean the goat meat, removing any gamey odor and ensuring the meat is fresh and ready for seasoning.
To season the goat:
- Green Seasoning: A classic Trinidadian herb blend, typically made with culantro, parsley, thyme, garlic, and peppers. It infuses the meat with deep flavor and aroma.
- Minced Culantro (Bandhania): Adds a bold, herbaceous flavor that is stronger than cilantro and is widely used in Caribbean cooking.
- Onion, Small, Chopped (I Use Sweet Onion): Adds a subtle sweetness to the marinade, balancing the stronger spices.
- Minced Garlic: Infuses the meat with its pungent, savory flavor that pairs perfectly with curry spices.
To cook the curry goat:
- Extra Virgin Olive Oil: For sautéing the spices and aromatics.
- Onion, Sliced: Adds a sweet, savory base to the curry.
- Hot Pepper: Scotch bonnet or any spicy pepper of choice for heat.
- Trinidad Curry Powder: A distinct, aromatic blend of spices that gives the dish its vibrant color and signature curry flavor. You may also use any other type of curry powder.
- Duck and Goat Curry Powder (Ground Masala): A special blend typically used for heavier meats like goat or duck, adding depth and complexity to the curry. Duck and goat curry, also called ground masala, is sold in West Indian or Caribbean Grocers in Brooklyn, NY and Queens, NY(Liberty Ave.), or pick up a package on your next trip to Trinidad(Brand: Cariherb). If you don’t have any, replace the amount with regular curry powder.
- Amchar Masala: A roasted spice blend often used in Caribbean cuisine for its bold, smoky flavor.
- Ground Cumin: Adds a warm, earthy flavor that complements the curry powder.
- Thyme Sprigs: Fresh thyme for herbal notes that enhance the dish.
- Culantro (Bandhania), Chopped: A key herb in Trinidadian cooking, providing a stronger, earthier flavor than cilantro.
How to Serve Curry Goat: A Guide to Trinidadian and Jamaican Traditions
Curry Goat is a versatile dish that can be enjoyed with a variety of sides and accompaniments, depending on regional preferences. In Trinidad, the rich and spicy goat curry is typically paired with a selection of roti, rice dishes, and side items that complement its bold flavors. Similarly, in Jamaica, curry goat is often served with comforting staples like rice and beans or steamed vegetables. Here’s a guide to how you can serve this delicious dish:
Trinidadian Ways to Serve Curry Goat
1. Roti Varieties
- Paratha Roti (Buss Up Shot): Flaky and buttery, this popular roti is perfect for scooping up the curry. Tear off pieces and dip them into the rich sauce for a satisfying meal.
- Sada Roti: A simpler, puffed flatbread often eaten for breakfast but pairs well with curry goat for a hearty meal.
- Dosti Roti: This soft, double-layered roti is great for soaking up the curry gravy.
- Dhalpuri Roti: Filled with seasoned split peas, dhalpuri adds an extra layer of flavor and texture to the meal. It’s a popular choice for serving with curries, including curry goat.
2. Rice and Legumes
- Rice and Stewed Red Beans: The creamy beans, slow-cooked with herbs and seasonings, provide a nice contrast to the bold flavors of curry goat.
- Rice and Stewed Lentils: A lighter option, lentils add earthiness and a touch of sweetness, perfectly complementing the goat.
- Dhal and Rice: Dhal (yellow split peas stew) with steamed rice is a comforting and traditional pairing. The softness of dhal with the rich curry is a perfect match.
3. Side Dishes
- Curry Aloo (Potatoes): A simple curry potato dish, often cooked with turmeric and cumin, that pairs well with the spiced meat.
- Curry Channa and Aloo: A hearty combination of chickpeas and potatoes simmered in curry sauce, this side dish is a great addition to any curry meal.
- Pumpkin Talkarie: Sweet and savory stewed pumpkin provides a contrasting flavor to the spicy curry.
- Mango Talkarie: This tangy, sweet-spicy-sour mango dish adds a burst of brightness to the dish, balancing the richness of the curry.
- Trinidad Bhaji: A leafy green (similar to spinach) sautéed with garlic and spices, adding a healthy, vibrant touch to your plate.
Jamaican Ways to Serve Curry Goat
1. Rice Dishes
- Rice and Peas: A classic Jamaican side, this dish made with kidney beans (or pigeon peas) and coconut milk is a common companion to curry goat.
- Steamed White Rice: Simple yet effective, plain rice allows the rich curry goat flavors to shine through.
2. Vegetables
- Stir-Fry Cabbage: A light and crunchy side that helps balance the heavy richness of the goat curry. It’s usually sautéed with onions, thyme, and a hint of scotch bonnet pepper.
- Fried Plantains: Sweet, caramelized plantains provide a delightful contrast to the spiciness of the curry.
Serving Tips
- Curry goat is typically served in generous portions, with the accompaniments helping to absorb the curry sauce.
- For an authentic experience, serve everything family-style, allowing guests to mix and match their preferred sides and roti.
- Don’t forget to offer additional condiments like pepper sauce or pickled vegetables to add a bit of zing.
With these various options, you can customize your curry goat meal to fit the traditional flavors of Trinidad or Jamaica, or even create a fusion of both!
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 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.
Thank you for exploring this rich and flavorful Curry Goat recipe with us! We hope this dish brings a taste of the Caribbean to your kitchen. Don’t forget to leave a comment below with your thoughts or any variations you tried. If you enjoyed the recipe, please give it a rating to let us know how it turned out for you!
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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
SERVING SUGGESTIONS:
- FRESHLY STEAMED JASMINE RICE AND STEWED RED BEANS (CLICK FOR RECIPE) OR
- DHAL AND RICE OR
- DHALPURI ROTI (DHALPOURIE ROTI)
- PARATHA ROTI
- SADA ROTI
your cooking looks amazing. keep up the grate recipes.