Trinidadian Curry Goat

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  • Level: Easy
  • Total: 2 hr 35 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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2 pounds goat (boned or boneless), cut into 2-inch cubes

2 tablespoons curry powder, such as Lalah's Madras Curry Powder

1/2 teaspoon salt

4 leaves shado beni, chopped (chopped cilantro can be substituted)

2 cloves garlic, crushed

1 medium onion, sliced

Cooking oil

Roti, for serving

Hot pepper sauce, for serving


  1. In a sealable container, combine the meat, 1 tablespoon curry powder, salt and shado beni. Mix and let sit for an hour, or while you prepare the other ingredients.
  2. In a skillet or saucepan over medium heat, saute the garlic and onions in a little cooking oil until clear. Then stir in the remaining 1 tablespoon curry powder. Stir until the curry paste turns a little dark.
  3. Then add the seasoned meat and increase the heat, stirring until the meat is slightly browned. Add 3 cups water and simmer covered, stirring every 15 minutes, for about an hour. It's finished when most of the water has cooked off and the meat is tender to your liking.
  4. Serve with roti and a hot pepper sauce on the side.
  5. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.