Curried Goat Is The Only Dish You Need

Each week we highlight local dishes that are commonly seen on tables across Trinidad and Tobago. From pelau to curry and everything in between, two of our nation’s favourite dishes will be featured. If you have a special family dish, send in your recipe for a chance to be featured in this section! This week, we’re featuring popular dishes served on Eid-Ul-Fitr.

CURRIED GOAT

Curried goat mounded over dhal and rice or piled beside paratha is all that’s needed for a complete meal. This dish is a staple during Eid-Ul-Fitr and arguably, one of the most loved. It’s aromatic, spicy and perfectly seasoned. We make ours with a dash of coconut milk for added balance.

Yields8 Servings
Total Time7 hrs

INGREDIENTS

 1 pound goat meat, cut into 1-inch cubes
 2 tablespoons lime juice or white vinegar
 4 tablespoons curry powder
 2 tablespoons amchar masala
 1 teaspoon ground geera
 ½ teaspoon saffron powder
 1 onion, chopped
 3 cloves garlic, grated
 2 tablespoons vegetable oil
 2 tablespoons green seasoning
 1 hot pepper
 ¼ cup coconut milk, optional
 Salt
 Black pepper
For goat’s green seasoning
 1 bunch chives
 8 chandon beni leaves
 4 sprigs thyme
 1 slice hot pepper
 4 garlic cloves
 ¼ cup chopped onion

DIRECTIONS

1

With a food processor or by roughly chopping with a chef’s knife, blend all of the goat’s green seasoning ingredients together; set aside.

2

Wash goat meat with lime juice or vinegar, drain and then season with salt, black pepper and green seasoning. Let marinate for a minimum of 2 hours or ideally, overnight.

3

In a small bowl mix, curry powder, saffron powder and amchar masala and ground geera with about ½ cup water until it forms a slurry; set aside.

4

In a large pot, over medium-high heat, add vegetable oil. Then, sauté onions and garlic.

5

Add curry slurry to pot and mix. Let cook until most of the water begins to evaporate and the slurry thickens to a paste about 1 ½ minutes.

6

Then, add seasoned goat meat and hot pepper. Mix until it is coated with the curry paste thoroughly.

7

The goat will spring water, let it evaporate and then, add coconut milk, if using and enough water to cover the meat entirely, about 3 cups.

8

Cover and reduce heat to medium. Let simmer until goat is cooked through and tender, about 1 ½ to 2 hours. If goat meat is not tender, cook for an extra 30 minutes.

9

At this point, the gravy should be of the right consistency, however, if it is too watery, let the goat cook uncovered.

10

At this point, the gravy should be of the right consistency, however, if it is too watery, let the goat cook uncovered.

Ingredients

 1 pound goat meat, cut into 1-inch cubes
 2 tablespoons lime juice or white vinegar
 4 tablespoons curry powder
 2 tablespoons amchar masala
 1 teaspoon ground geera
 ½ teaspoon saffron powder
 1 onion, chopped
 3 cloves garlic, grated
 2 tablespoons vegetable oil
 2 tablespoons green seasoning
 1 hot pepper
 ¼ cup coconut milk, optional
 Salt
 Black pepper
For goat’s green seasoning
 1 bunch chives
 8 chandon beni leaves
 4 sprigs thyme
 1 slice hot pepper
 4 garlic cloves
 ¼ cup chopped onion

Directions

1

With a food processor or by roughly chopping with a chef’s knife, blend all of the goat’s green seasoning ingredients together; set aside.

2

Wash goat meat with lime juice or vinegar, drain and then season with salt, black pepper and green seasoning. Let marinate for a minimum of 2 hours or ideally, overnight.

3

In a small bowl mix, curry powder, saffron powder and amchar masala and ground geera with about ½ cup water until it forms a slurry; set aside.

4

In a large pot, over medium-high heat, add vegetable oil. Then, sauté onions and garlic.

5

Add curry slurry to pot and mix. Let cook until most of the water begins to evaporate and the slurry thickens to a paste about 1 ½ minutes.

6

Then, add seasoned goat meat and hot pepper. Mix until it is coated with the curry paste thoroughly.

7

The goat will spring water, let it evaporate and then, add coconut milk, if using and enough water to cover the meat entirely, about 3 cups.

8

Cover and reduce heat to medium. Let simmer until goat is cooked through and tender, about 1 ½ to 2 hours. If goat meat is not tender, cook for an extra 30 minutes.

9

At this point, the gravy should be of the right consistency, however, if it is too watery, let the goat cook uncovered.

10

At this point, the gravy should be of the right consistency, however, if it is too watery, let the goat cook uncovered.

Curried Goat
Stephanie Pulwarty

Editor-In-Chief

Stephanie loves food, coffee and travelling. Good thing all three come in handy for her job.

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