Curry Goat

Yield:
6 servings
Level:
Intermediate
Ingredients
  • 2 pounds goat meat (or lamb) without bones
  • 1 lime, juiced
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 Scotch bonnet pepper (any color), seeded and minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground allspice (dry pimento berries)
  • 3 tablespoons curry powder
  • 2 whole scallions, sliced
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1/4 cup vegetable oil
  • 3 tomatoes, diced
  • 1/2 cup coconut milk (optional)
  • 7 cups water
Directions

Rinse goat meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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4.4 17
Made this almost as written including the coconut milk. I did however use goat meat that had bones and reduced the amount of water but it did not interfere with the wonderful flavor of this dish. I like to taste the spices so I added just 1/2 again as much of each (but that is just me). I found this to be the best and easiest curry goat recipe ever. item not reviewed by moderator and published
This was excellent. I used four pounds of cubed goat leg meat. I slightly increased the dry seasonings, used two cans of coconut milk, used ca 25 oz. can of roma tomatos and a small can of tomato paste. After browning the goat, I deglazed the skillet with one cup of water. Put everything into a stew post and simmered, uncovered, for 2.75 hours. Served over jasmine rice. item not reviewed by moderator and published
I didn't really like this. First, "marinating" the goat is a waste of time. The goat will taste the exact same whether it's marinated or not. Marinating will not add flavor to this meat or make it more tender. What makes it tender is letting it cook about 2.5 hours or less, too long and the skin turns to mush (mine had skin on which is delicious. Simmering it as he has in the recipe does not work, will take forever to cook and the meat is still tough. Must be cooked higher than simmering. The lime juice I would not use again. Lemons/limes add great fresh bursts of flavor to turkey and seafood, but cuts the gaminess out of goat and other wild meats which I don't like. I want to taste the gaminess. The fresh tomato did not work. Best to use tomato paste. The curry was too loose watery, you only need like 1 cup of water. Still searching for a thick, spicy goat curry recipe. Bummer item not reviewed by moderator and published
This recipe was quite good--my boyfriend loved it. Used a 2.2 lb bag of goat meat, w/ bones. Couldn't find Scotch Bonnet pepper, so I used one and a half red jalapenos, seeded and chopped. Didn't have as much time as the recipe required--only marinated meat for 30 min, using the juice from 2 limes instead of 1, then dumped that bowl of ingredients into a pot and cooked the meat for a bit. As for liquid, I used a 14.5 oz. can of diced tomatoes, a cup of coconut milk, and 2 cups of water. I let the mixture stew for only 1.5 hrs, adding 3 cubed potatoes and a few handfuls of carrots with about 30 min left, which I think helped to thicken it. It ended up being the perfect consistency with just the right amount of spice, and we just ate the meat off of the bones. I think including the bones also added to the flavor. item not reviewed by moderator and published
One word AMAZING!!! My mother don't like new recipes and she never ate curry lamb but she could not get enough. I used less water only 4 cups and added a little roux to make it thick salt and pepper to taste. This will be a regular on the dinner table. item not reviewed by moderator and published
I smelled and looked delicious... until the 7 cups of water! Waaaaaaaay too much! I didn't want to change the recipe, so I used 7 cups. Bad idea. Maybe without the water.. or less water, it would be perfect. It's more like a curry goat stew instead of a caribbean style curry goat item not reviewed by moderator and published
Butcher had a goat leg that weighed 3.28 lbs. Cut into 2 inch sections. Never cooked goat before. Surprised that it smelled so clean. Expected something funky. Added 3 cups chicken stock,the whole can of coconut milk, then just enough water to cover. No other adjustments to the printed recipe. Well...I might have added a little minced ginger too. Whole house smells wonderful. Tastes great. A keeper for sure. item not reviewed by moderator and published
This is a great recipe. I did change it some since I'm already use to making a Jamaican goat curry. I used 2 onions instead of one, pureed the marinade and then let the goat marinate overnight. I used an entire can of coconut milk and only added one cup of water (7 cups would have been WAY too much. The result was a tasty curry that rivals my tried-and-true recipe. I served it with Jamaican rice and peas and sweet plantains. I will definitely use it again. item not reviewed by moderator and published
Best curry goat recipe ever...half hour before u finish..add a can of chick peas, some carrots and about three red potatoes cubed..this will help thicken it and give it the true caribbean flavour.....great recipe item not reviewed by moderator and published
After living in my Westchester neighborhood for over 10 years, I just discovered a little farm that sells raises and sells organic meats, including goat. Never having cooked it before, I turned to this recipe and was amazed at the results. I doubled the lime, since I had a dozen on hand, used a 15 oz can of diced tomatoes, upped to a cup of coconut milk, used one and a half scotch bonnet peppers (I could have used two) and cut down the water to 3 cups. After marinating the goat overnight, I cooked it for about 3 hours and it just fell off the bone. The house smelled amazing as this cooked and my family couldn't wait to dig in. Served with coconut rice and fried green plantains. Divine. This has inspired me to have a Caribbean night this summer. Who's bringing the rum punch? item not reviewed by moderator and published
I find goat curry tastes better on the bone,also chicken. item not reviewed by moderator and published
This is one of the best curry goat recipes I've tried. What makes it unique from others is the lime juice that gets rubbed on the meat. The taste remains on the meat throughout the simmering and adds just the right zing. I think the best recipes are those that don't need much modification and this one was great as written. It produces a stew with a good consistency...not too thick or thin, and with tons of flavor. This recipe is rated intermediate on the website...but is uncomplicated enough for someone who considers themselves beginner level to try. My mom also made this and she left the squeezed remains of the lime in the stew...she also upped the heat with a tad more scotch bonnet peppers and did not use coconut milk. It still tasted great! item not reviewed by moderator and published
Like some of the previous reviewers, I also used canned tomatoes and cut the water way down. I think I used about 2 cups water plus the tomato liquid. Marinated about 5 hours. Browned the meat, then cooked on a low heat for about 4 hours total. I removed the lid from the pot for about the last 30 minutes of cooking time to reduce the sauce even further. 7 cups of water would have been way too much. Served the curry over Louisiana jasmine rice and had fried plantains on the side. This dish was fantastic and I would definitely make it again. item not reviewed by moderator and published
I did my own substitutions with this soup--I mashed up all of the marinating ingredients in the food processor to make a paste, instead of fresh tomatoes I used canned diced tomatoes, I doubled the amount of coconut milk, I couldn't find a scotch bonnet pepper so I used 2 jalapenos instead (seeds and all) and used several cups less water than was required. I cut the recipe in half, so the original recipe calls for 7 cups of water, I only used 1. I can only image how excessively watery it is with 7 cups of water. I really like the amount of heat this recipe has and the flavors really marry well together. I let the meat marinate for about 5 hours, and then cooked it all in a pressure cooker for just over an hour. Then I let it simmer for another 10-20 min. without the lid on. Very delicious. item not reviewed by moderator and published
This has easily become one of my husband and I's favourite dishes. Though it takes some time between marinading and simmering, it's quite easy and well worth the wait. It was our first time trying goat as well, and it definitely won't be our last! However, I only added 5 cups of water and still needed to thicken it up with some corn starch in the end, but I prefer my curries more stew than soup-like. We served it with naan and a melon salad with lemon yogurt dressing to help tame the heat. item not reviewed by moderator and published
This is by far one of the best curry dishes I've ever tasted. It was very easy to make. I followed the recipe pretty closely. The biggest change I made was I used 3 pounds of boneless leg of lamb instead of goat meat. I also used a 15 oz. can of diced tomatoes instead of fresh. It wasn't clear in the recipe if I was supposed to cook the meat whole so I rubbed the lamb with the lime juice, then cut it into cubes. I mixed together all the marinade ingredients and tossed in the cubed lamb. After a few hours I tossed it all in a big dutch oven, browned the meat, added the rest of the ingredients and let it simmer. When we were ready to eat, the curry was a bit thin so I stirred in some corn starch mixed with water and it made a nice thick sauce to pour over rice or dip some naan into. item not reviewed by moderator and published
This recipe was wonderful. We made a few minor adaptations, such as using a 28 oz. can of tomatoes instead of 3 fresh ones and we used 1 1/2 teaspoons of Matouks scotch bonnet calypso sauce instead of a single scotch bonnet. It is a soupy consistency, so you may want to add some thickener such as potatoes or corn starch if you would rather have a thicker stew consistency. We served this with plantains, a side salad, and saffron rice with scallions and a great mango rum drink. We took a dinner trip to the islands with our taste buds. item not reviewed by moderator and published

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Recipe courtesy of Giada De Laurentiis