Curry Goat Recipe

Trim and season

Rinse goat pieces and pat dry with paper towels. Place in a large bowl. Squeeze lime or lemon juice over the meat, then add kosher salt, black pepper, minced garlic, grated ginger and the chopped scotch bonnet (use less if you prefer milder heat). Mix thoroughly so marinade coats all pieces. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight to tenderize and flavor the meat.

Make the curry paste

In a small bowl, combine the curry powder, ground turmeric, ground coriander, ground cumin, ground allspice and brown sugar. Add 2 tablespoons water and stir into a smooth, spreadable paste. Taste carefully and adjust salt or sweetness if desired. This concentrated paste will coat the meat and form the base of the sauce.

Coat the meat

Remove the marinated goat from the fridge. Add the curry paste to the bowl with the goat and massage it into every piece until evenly coated. Let sit at room temperature for 15–20 minutes while you prepare the pot and other ingredients.

Brown the meat

Heat 2 tablespoons of oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Working in batches if necessary, add the coated goat pieces, shaking off excess paste back into the bowl but keeping it in the pot later. Brown the pieces on all sides, about 3–4 minutes per side, to develop color. Transfer browned pieces to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add remaining 1 tablespoon oil to the same pot. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Stir in chopped scallions, diced bell pepper (if using), chopped tomato and whole pimento berries. Cook another 2–3 minutes until vegetables soften and flavor develops.

Bloom remaining paste

If any residual curry paste remained in the bowl, add it to the pot now and cook, stirring, for 1–2 minutes to bloom the spices and remove any raw-flour or raw-spice taste.

Deglaze and combine

Pour about 1/2 cup of the stock into the pot and use a wooden spoon to scrape up browned bits from the bottom. Return the browned goat pieces to the pot. Add the remaining stock, thyme sprigs and bay leaf. If the liquid does not come halfway up the meat, add up to 1/2 cup additional water so meat is partially submerged but not fully swimming.

Simmer gently

Bring to a gentle boil, then reduce heat to low so the pot simmers gently. Cover with a lid slightly ajar and cook until the goat is tender and the meat pulls away easily from the bone, about 1.5 to 2 hours (time depends on meat age and cut). Stir occasionally and check liquid level; add a splash of water or stock if it reduces too much.

Add potatoes (optional)

If using potatoes, add quartered potatoes about 30–35 minutes before the end of cooking so they cook through and absorb curry flavor. Continue to simmer until potatoes are tender and sauce has thickened slightly.

Adjust seasoning & thicken

When meat is tender, taste the sauce and adjust salt and pepper. To thicken the sauce slightly, remove the lid and raise heat to medium for 8–10 minutes, stirring so sauce reduces and coats the meat. Alternatively, mash a small piece of potato in the pot to naturally thicken the gravy.

Finish and garnish

Remove and discard the thyme stems and bay leaf. Stir in chopped cilantro or parsley. Let curry rest 5 minutes off heat before serving to marry flavors.