Curry Goat

Fish, Wings & Tings

Curry goat is a real Caribbean favourite and is excellent with roti or the traditional roast bread to soak up all the juices and flavours. Goat is a delicious meat which tastes like a slightly gamier version of lamb. It takes strong flavours well and becomes very tender when slow cooked. If you can’t find it you can use lamb, but it will break down quicker during cooking so adjust the time accordingly.


  • 1 kg goat, preferably leg
  • 5 cloves garlic, chopped
  • 1 lime, juiced
  • 1 teaspoon ground cumin
  • 1 tablespoon madras curry powder, mild or hot depending on your taste
  • 1 scotch bonnet pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 litre chicken stock
  • salt and black pepper


Ask the butcher to dice the goat into medium-sized (3–4 cm) chunks for you.

Marinate the goat in the garlic, lime juice, cumin and curry powder for 24 hours. If you want a bit of heat in the dish, chop your scotch bonnet pepper and add it to the marinade. Otherwise, keep it whole and add it later when the stock goes in.

When you’re ready to cook the goat, heat the vegetable oil over a medium heat and soften the onion for about 10 minutes. Add the marinated goat and cook, stirring, for about 15 minutes to brown the meat and intensify all the flavours. Depending on the age of the goat, it may give off some liquid at this stage.

Pour the stock over the meat, making sure you have enough to cook it without the pan drying out and catching – top up with water if needed. Bring everything to the boil, then reduce the heat and cover the pan. Simmer for around 2 hours or until the meat is soft and tender.

Serve with the pumpkin stew, spiced chickpeas and green snake beans (bodi) for a real taste of Trinidad, and enjoy.