Curry Goat

Tender goat meat absorbs warming spices—curry powder, turmeric, and cumin—while slow-cooking into fall-apart perfection with caramelized onions and garlic. This Caribbean classic delivers complex, aromatic flavors that deepen over three hours, creating a deeply satisfying meal. Perfect for special occasions or when you want to impress with something bold and authentic.

Ingredients

3 pounds (1.4 kg) goat meat, cut into 2-inch (5 cm) cubes

3 tablespoons (45 ml) vegetable oil

1 large yellow onion (400 g), diced

6 cloves garlic (30 g), minced

2 tablespoons (15 g) curry powder

2 teaspoons (10 g) ground turmeric

1 teaspoon (5 g) ground cumin

1 teaspoon (5 g) ground coriander

2 whole Scotch bonnet peppers (50 g), left intact with a small slit

4 medium potatoes (600 g), peeled and cubed

2 medium carrots (250 g), peeled and chunked

1 can (14 oz / 400 ml) coconut milk

1 cup (240 ml) beef or goat broth

2 tablespoons (30 ml) lime juice

2 teaspoons (10 g) salt

1 teaspoon (5 g) black pepper

2 scallions (30 g), chopped

1 sprig fresh thyme (5 g)

Instructions

Dry the goat meat thoroughly with paper towels and season with salt and pepper. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes. Working in batches so as not to overcrowd the pan, brown the goat meat for 3–4 minutes per side until a dark crust forms, then transfer to a plate.

In the same pot, add diced onion and sauté for 3 minutes until softened and fragrant. Add minced garlic and cook for 1 minute more. Add the curry powder, turmeric, cumin, and coriander, stirring constantly for 2–3 minutes to toast the spices and prevent burning—the mixture should darken slightly and smell deeply aromatic.

Return the browned goat meat to the pot and stir well to coat with the spiced onion mixture, cooking for 2 minutes. Pour in the coconut milk and broth, scraping up any browned bits from the bottom of the pot. Add the thyme sprig and the whole Scotch bonnet peppers, pressing them gently into the liquid without breaking them.

Bring the mixture to a simmer, then reduce heat to low. Cover partially and simmer for 1.5 to 2 hours, stirring occasionally, until the goat meat is very tender and pulls apart easily with a fork. Skim off any excess fat or foam that rises to the surface.

After 1.5 hours, add the potatoes and carrots to the pot. Continue simmering, covered, for another 45 minutes to 1 hour until the vegetables are tender and the sauce has thickened slightly.

Remove the pot from heat and carefully remove the Scotch bonnet peppers (they will have infused heat throughout the dish). Taste the curry and adjust seasoning with additional salt, pepper, and lime juice. Stir in the chopped scallions just before serving.