Curry Goat Recipe

Trim and cut

Pat the goat meat dry with paper towels. Trim excess fat and cut larger pieces into 2–3 inch chunks if necessary.

Prepare aromatics

Finely chop the onion and green pepper. Mince the garlic and ginger. If using Scotch bonnet, remove seeds for milder heat and finely chop or leave whole for more heat.

Marinate

In a large bowl combine goat pieces, chopped onion (reserve a little for later), green pepper, minced garlic, minced ginger, thyme, bay leaves, turmeric, Madras curry powder, salt, black pepper, and lime juice. Rub everything together to coat the meat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight. If short on time, let marinate 30 minutes while you prepare other ingredients.

Brown the meat

Heat 2 tablespoons vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Remove goat from marinade (reserve marinade juices) and brown the pieces in batches, 3–4 minutes per side, until nicely caramelized. Do not overcrowd the pan. Transfer browned pieces to a plate.

Build the braising base

Lower heat to medium. In the same pot add the reserved chopped onion and a splash more oil if the pot is dry. Sauté until translucent, about 3–4 minutes. Stir in the tomato paste and cook 1 minute to deepen the flavor, then add the reserved marinade juices, beef or chicken stock, and 1 cup water. Scrape up any browned bits from the bottom of the pot.

Return meat and simmer

Return the browned goat pieces to the pot along with bay leaves and any remaining marinade solids. Add brown sugar if using. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook until the goat is tender — about 1.5 to 2 hours on the stovetop. Alternatively, transfer to a 325°F (160°C) oven and braise covered for 1.5 to 2 hours. Check every 30 minutes and add up to 1/2 cup additional water if the stew becomes too dry.

Adjust seasoning and thicken

When the goat is fork-tender, uncover and increase heat to medium-high to reduce the sauce if it is too thin, simmering 8–10 minutes. Taste and adjust salt, pepper, or a pinch more curry powder or turmeric to your liking. If you prefer a thicker gravy, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce, cooking 2–3 minutes until thickened.

Finish and serve

Stir in chopped green onions and chopped cilantro or parsley. Remove bay leaves. Serve the curry goat hot with rice, roti, dumplings, or bread.