Curried Goat Recipe

Trim and Pat Dry

Trim excess fat and silver skin from the goat pieces and pat them dry with paper towels. Place the pieces in a large bowl or a resealable bag.

Prepare Marinade

In a bowl combine yogurt, minced garlic, grated ginger, turmeric, cumin, ground coriander and 1.5 tsp salt. Whisk until smooth.

Add the goat pieces to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight. If short on time, marinate at room temperature for 30–60 minutes.

Brown the Meat

Remove goat from the refrigerator 20 minutes before cooking. Heat 1 tablespoon of oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Working in batches, sear the marinated goat pieces on all sides until browned (2–3 minutes per side). Transfer seared pieces to a plate and set aside. Do not overcrowd the pan; use more oil if needed.

Sweat Onions

Reduce heat to medium and add remaining 2 tablespoons oil to the pot. Add chopped onions and a pinch of salt; cook until soft and lightly golden, about 8–10 minutes, stirring occasionally.

Build Aromatics

Add the chopped scotch bonnet (or chopped hot pepper) and scallions to the onions and cook 2 minutes more. Stir in tomato paste and cook 1–2 minutes until the paste darkens slightly and loses its raw smell.

Add chopped fresh tomatoes and cook until they break down and the mixture becomes saucy, about 4–6 minutes.

Toast Spices

Lower heat to medium-low. Add curry powder, crushed allspice (or ground), ground black pepper and ground cloves to the onion-tomato mixture. Stir constantly for 1–2 minutes to bloom the spices and deepen flavor. If mixture becomes too dry, add a splash (1–2 tbsp) of water or oil.

Return the seared goat pieces and any accumulated juices to the pot. Add thyme sprigs, bay leaves, curry leaves (if using), and the 2 cups of hot water or broth. Stir to combine, scraping up any browned bits from the bottom of the pot.

Bring to a simmer, then reduce heat to low. Cover partially with a lid and simmer gently until goat is tender, about 1.5 to 2 hours depending on the size of pieces. Check every 20–30 minutes; stir gently and add small amounts of hot water if the sauce reduces too quickly. Skim any excess fat or foam from the surface as needed.

Adjust Seasoning and Reduce

When goat is tender and the sauce has thickened to your liking, remove thyme sprigs, bay leaves and curry leaves. Stir in 1 tsp brown sugar (optional) and 1.25 tsp cooking salt, tasting and adjusting salt as necessary. If sauce is thin, increase heat to medium-high and reduce uncovered 5–10 minutes to concentrate flavors.

Finish with Acidity and Herbs

Remove from heat and stir in fresh lime juice and chopped cilantro. Scatter sliced scallions on top for garnish.

Let rest 5–10 minutes before serving to allow flavors to settle. Serve hot with rice, roti, or ground provisions.