Curried Goat

Preparation info

  • Difficulty


  • Serves:

    4 to 6

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Because goat is tougher than beef, it has to simmer longer on a low heat in order to become tender. Washing the meat with both lime juice and water will help remove some of the gamey taste.


  • 2 pounds boneless goat meat, cut into 1-inch cubes
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons green seasoning
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons Trinidad curry powder
  • ½ teaspoon hot pepper sauce


  1. In a large bowl, rinse the goat meat with cold water. Drain and add the lime juice. Set aside for 10 minutes. Rinse again, drain, and place back in the bowl. Add the green seasoning, salt, and black pepper, and toss to coat the meat. Refrigerate overnight.
  2. Heat the oil in a heavy-bottomed saucepan. Add the onions and cook until translucent. Add the garlic, mix well, and cook for 1 minute. Add the curry powder and sauté, stirring constantly, for 30 seconds.
  3. Add the meat mixture to the saucepan and mix very well. Add 3 cups of water and cover. Simmer over medium-low heat for 1 hour, or until the meat is fork tender. Mix in the hot pepper sauce and adjust the seasonings to taste. Serve with rice or roti.