Boneless Curry Goat Recipe

Trim and season

Trim excess fat and sinew from the boneless goat meat and cut into 1–1.5 inch cubes if not already cut.

In a large bowl combine the minced garlic, grated ginger, chopped green onions, thyme, ground allspice, black pepper, salt, lime juice and 2 tablespoons vegetable oil. Stir to make a paste-like marinade.

Add the goat cubes to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor. Remove from fridge 30 minutes before cooking to take the chill off.

Sear the goat

Heat 2 tablespoons oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches so you don't overcrowd, sear marinated goat pieces until browned on all sides (about 3–4 minutes per batch). Remove browned pieces to a plate and set aside. Browning adds flavor—don’t skip.

Sweat the aromatics

Reduce heat to medium. Add 2 tablespoons oil if pot is dry. Add diced onion and cook until soft and translucent, about 4–5 minutes. Add the whole (pierced) scotch bonnet or a small amount of minced pepper if you prefer heat; cook 1 minute. Add diced green pepper and cook 1–2 minutes more.

Add curry spices

Stir in the curry powder and ground turmeric and toast in the oil for 1 minute to bloom the spices. Add the tomato paste and cook, stirring, for 1 minute to remove raw flavor.

Deglaze and simmer

Return the seared goat to the pot. Add the stock (or water) to deglaze, scraping up browned bits from the bottom. Add bay leaves. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently until the goat is tender — about 1.5 to 2 hours for tender boneless cuts (time varies with meat). Stir occasionally and check liquid level; add additional hot water or stock if it looks dry.

Add vegetables

When the goat is nearly tender (about 30 minutes before it’s done), add the potatoes and carrots so they cook through but don’t disintegrate. Continue simmering covered until vegetables are fork-tender and meat is very tender, another 20–30 minutes.

Taste the curry and adjust seasoning: add the brown sugar to balance acidity, a teaspoon soy sauce or a few drops of browning for color if desired, and more salt or pepper to taste. If the sauce is too thin, increase heat uncovered for 5–10 minutes to reduce to desired consistency. If too thick, add a splash of hot water or stock.

Remove and discard bay leaves. If a milder presentation is desired, remove the whole scotch bonnet now (it will have infused heat).

Garnish with chopped cilantro or parsley and serve with lime wedges. Serve hot with rice, roti, dumplings, or ground provisions.