There are definitely some dishes that immediately remind me of home, Indian Arrival Day, and New Year’s.

I am not a Hindu, so I eat curry goat on Divali every year. You always knew something good was happening when a big pot of curry goat was bubbling away on the stove.

Plus, you can eat with anything: rice, dumpling, provisions, roti, sada and the list goes on.

What I love most about Trinidadian curry goat is that it isn’t rushed. Yes, you can cook it in your slow cooker, but I am a pot on the stove kinda girl.

I want to taste it while it is cooking. Also, which Caribbean curry brand do you use? Without a doubt, Chief is my favorite with a mix of goat curry blend by Cariferb.

If you’ve never made curry goat before, don’t worry. I’ll walk you through the process and show you exactly how to get that authentic Trinidadian flavor at home.

Why You’ll Love This Recipe

• Great for family gatherings and special occasions.
• Makes a large batch that feeds a crowd.
• The leftovers taste even better the next day.
• Easy to pair with rice, roti, provision, or bread.
• Full of traditional Trinidadian flavors.
• Perfect for meal prepping ahead of time.

Trinidadian Curry Goat Recipe

Ingredients

Cleaning the Goat

• 3 pounds goat meat, cut into pieces
• 2 tablespoons salt
• 2 tablespoons flour
• Water for washing

Green Seasoning

• 1 medium onion, roughly chopped
• 6 cloves garlic
• 2 pimento peppers
• 1 hot pepper (optional)
• 8 leaves chadon beni (shadow beni)
• 2 stalks celery

Blend with a little water until smooth.

Seasoning the Goat

• 3 pounds cleaned goat meat
• 6 tablespoons green seasoning
• 1 tablespoon Chief Curry Powder
• 1 teaspoon garam masala
• 1 teaspoon black pepper
• 1½ teaspoons salt

Cooking

• 3 tablespoons vegetable oil
• 1 medium onion, diced
• 5 cloves garlic, minced
• 1 hot pepper, chopped
• 2 tablespoons green seasoning
• 6 curry leaves
• 2 tablespoons Chief Curry Powder
• 2 tablespoons Cariferb Duck & Goat Curry Mix
• 1 tablespoon roasted ground geera (cumin)
• 1 teaspoon garam masala
• 1 cup water (for the curry paste)
• 2½ cups hot water
• 2 tablespoons chopped chadon beni
• 1 Maggie Cocont Milk (optional)

Instructions

Clean the Goat

Trim away excess fat from the goat meat.

Place the meat in a large bowl and add the salt and 2 tsp vinegar.

Rub thoroughly into the meat. This helps remove any slime and gives the meat a cleaner taste.

Rinse several times with water until clean and drain well.

Make the Green Seasoning

Add the onion, garlic, pimento peppers, hot pepper, chadon beni, and celery to a blender.

Blend until smooth.

Set aside.

Season the Goat

Place the cleaned goat into a large bowl.

Add:

• Green seasoning
• Chief Curry Powder
• Cariferb Duck & Goat Curry Mix
• Garam masala
• Black pepper
• Salt

Mix thoroughly until every piece of goat is coated.

Cover and marinate for at least 30 minutes.

For the best flavor, marinate overnight in the refrigerator.

Build the Curry Base

Heat the oil in a heavy cast-iron pot or Dutch oven over medium heat.

Add:

• Onion
• Garlic
• Hot pepper
• Green seasoning
• Curry leaves

Cook for 3 to 4 minutes until fragrant.

Add:

• Chief Curry Powder
• Cariferb Duck & Goat Curry Mix
• Roasted ground geera
• Garam masala

Stir continuously.

Pour in 1 cup of water and mix until a thick curry paste forms.

Continue cooking until the curry darkens slightly and the oil begins separating around the edges.

This is the stage Trinis call “burning” or “cooking” the curry.

Add the Goat

Add the seasoned goat directly into the curry paste.

Stir until every piece is coated.

Cover the pot.

Allow the goat to cook in its own juices for about 20 to 30 minutes.

Do not add water yet.

The meat will naturally release liquid.

Cook Until Tender

Once most of the natural liquid has reduced, add 2½ cups hot water.

Stir well. Add the coconut milk if you want.

Cover and cook over medium-low heat for 1½ to 2 hours.

Stir occasionally.

If the liquid reduces too much before the goat becomes tender, add more hot water as needed.

The exact cooking time depends on the age and tenderness of the goat.

Finish the Curry

When the goat is fork-tender, add the chopped chadon beni.

Taste and adjust salt if needed.

Allow the curry to simmer uncovered for 10 to 15 minutes until the gravy reaches your preferred consistency.

Serve

Serve hot with:

• Buss Up Shut (Paratha Roti)
• Dhal and Rice
• Steamed White Rice
• Boiled Provisions
• Homemade Pepper Sauce

Tips For The Best Curry Goat

One thing I’ve learned over the years is not to rush goat meat. Unlike chicken, goat needs time. If it isn’t tender yet, keep cooking. The extra time makes a huge difference.

I also wouldn’t skip the coconut milk. It gives the sauce a rich texture that works beautifully with the spices.

If you can find curry leaves, use them. They add a distinct flavor that makes the curry taste Trini.

What To Serve With Curry Goat

This curry goat goes well with:

• Buss up shut (paratha roti)
• Steamed white rice
• Coconut rice
• Boiled provisions
• Bread
• Dhal and rice

Personally, I love it with hot buss up shut because that sauce deserves something good to soak it up.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

You can also freeze curry goat for up to 3 months.

Reheat gently on the stovetop, adding a splash of water if the sauce becomes too thick.

Frequently Asked Questions

Does curry goat taste gamey?

When properly seasoned and cooked, curry goat has a rich flavor without being overly gamey. Ingredients like ginger, shadow beni, and tamarind help balance the flavor.

Can I make curry goat ahead of time?

Absolutely. Many people think curry goat tastes even better the next day after the flavors have had more time to develop.

How long does goat meat take to cook?

Most goat meat takes between 1 and 2 hours depending on the cut and the age of the animal.

Can I use boneless goat?

Yes, but bone-in goat generally provides more flavor to the finished curry.

A good Trinidadian curry goat is the star of any curry plate. The seasoning, the curry paste, and coconut milk pull everything together.

Whether you’re making it for a lime, Sunday lunch, or you are craving a proper Trini curry, this recipe is simple and rewarding at the same time.

And if somebody starts asking for extra roti to mop up the sauce, you’ll know you did it right.

Trinidadian Curry Goat Recipe

Recipe by Ren PetersCourse: SidesCuisine: TrinidadianDifficulty: Medium

Servings

6-8

servings

Prep time

30

minutes

Cooking time

2

hours 

30

minutes

Calories

500

kcal

A rich, aromatic Trinidadian-style goat curry featuring tender goat meat slow-cooked in a deeply flavored curry base.

Ingredients

• 3 pounds goat meat, cut into pieces

• 2 tablespoons salt

• 2 tablespoons flour

• Water for washing

• Green Seasoning

• 1 medium onion, roughly chopped

• 6 cloves garlic

• 2 pimento peppers

• 1 hot pepper (optional)

• 8 leaves chadon beni (shadow beni)

• 2 stalks celery

• Blend with a little water until smooth.

• Seasoning the Goat

• 3 pounds cleaned goat meat

• 6 tablespoons green seasoning

• 2 tablespoons Chief Curry Powder

• 1 tablespoon Cariferb Duck & Goat Curry Mix

• 1 teaspoon garam masala

• 1 teaspoon black pepper

• 1½ teaspoons salt

• Cooking

• 3 tablespoons vegetable oil

• 1 medium onion, diced

• 5 cloves garlic, minced

• 1 hot pepper, chopped

• 2 tablespoons green seasoning

• 6 curry leaves

• 2 tablespoons Chief Curry Powder

• 2 tablespoons Cariferb Duck & Goat Curry Mix

• 1 tablespoon roasted ground geera (cumin)

• 1 teaspoon garam masala

• 1 cup water (for the curry paste)

• 2½ cups hot water

• 2 tablespoons chopped chadon beni

• 1 Maggie Cocont Milk (optional)

Directions

• Trim away excess fat from the goat meat.
• Place the meat in a large bowl and add the salt and 2 tsp vinegar.
• Rub thoroughly into the meat. This helps remove any slime and gives the meat a cleaner taste.
• Rinse several times with water until clean and drain well.
• Make the Green Seasoning
• Add the onion, garlic, pimento peppers, hot pepper, chadon beni, and celery to a blender.
• Blend until smooth.
• Set aside.
• Season the Goat
• Place the cleaned goat into a large bowl.
• Add:
• Green seasoning
• Chief Curry Powder
• Cariferb Duck & Goat Curry Mix
• Garam masala
• Black pepper
• Salt
• Mix thoroughly until every piece of goat is coated.
• Cover and marinate for at least 30 minutes.
• For the best flavor, marinate overnight in the refrigerator.
• Build the Curry Base
• Heat the oil in a heavy cast-iron pot or Dutch oven over medium heat.
• Add:
• Onion
• Garlic
• Hot pepper
• Green seasoning
• Curry leaves
• Cook for 3 to 4 minutes until fragrant.
• Add:
• Chief Curry Powder
• Cariferb Duck & Goat Curry Mix
• Roasted ground geera
• Garam masala
• Stir continuously.
• Pour in 1 cup of water and mix until a thick curry paste forms.
• Continue cooking until the curry darkens slightly and the oil begins separating around the edges.
• This is the stage Trinis call “burning” or “cooking” the curry.
• Add the Goat
• Add the seasoned goat directly into the curry paste.
• Stir until every piece is coated.
• Cover the pot.
• Allow the goat to cook in its own juices for about 20 to 30 minutes.
• Do not add water yet.
• The meat will naturally release liquid.
• Cook Until Tender
• Once most of the natural liquid has reduced, add 2½ cups hot water.
• Stir well. Add the coconut milk if you want.
• Cover and cook over medium-low heat for 1½ to 2 hours.
• Stir occasionally.
• If the liquid reduces too much before the goat becomes tender, add more hot water as needed.
• The exact cooking time depends on the age and tenderness of the goat.
• Finish the Curry
• When the goat is fork-tender, add the chopped chadon beni.
• Taste and adjust salt if needed.
• Allow the curry to simmer uncovered for 10 to 15 minutes until the gravy reaches your preferred consistency.