| Level: | Intermediate |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 323 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 33 g |
| Cholesterol | 86 mg |
| Sodium | 1303 mg |
Reviews
Gr8
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.
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.
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
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.
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.
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
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.
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.
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