This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

West Indian Curry Goat

  • Filter
  • Time
  • Show
Clear All
new posts

    West Indian Curry Goat

    West Indian/Jamaican-style Curry. This is and amalgam of several recipes, further refined through experience cooking it. I no longer recall where I got any of it from.
    Served 4 (possibly more) as a main course.

    INGREDIENTS 1/4 cup vegetable oil
    6-8 Tbsp Jamaican hot curry powder
    1 Tbsp allspice (see step 1)
    2-3 pounds goat
    2 onions, chopped
    ​​3-4 habanero or Scotch bonnet peppers, minced
    A 2-inch piece of ginger, peeled and grated
    1 head of garlic, peeled and chopped
    1-2 cans coconut milk
    1 15-ounce can of diced tomatoes crushed
    1 Tbsp dried thyme
    3-4 cups water or chicken stock
    1/2 lb carrots, sliced into rounds
    5 Yukon gold or Red New potatoes, peeled and cut into 1-inch chunks (omit for Low Carb version) - can also use russets but use fewer
    2 large bell peppers cut into large chunks


    1. Make the curry powder. If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.

    2. Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

    3. Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.

    4. Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

    5. Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

    6. Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and the rest of the curry powder. Stir to combine. Add 4 cups of water. Add the thyme. Bring to a simmer and let it cook 1 3/4 hour. Stir to make sure it isn't sticking.

    7. Once the meat is close to being done – tender but not falling apart yet – Add the carrots and potatoes and mix in. Check the potatoes for doneness after 20 minutes. Add bell peppers and cook 15 minutes. Taste for salt and add some if it needs it.

    8 You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.

    The stew is better the day after, or even several days after, the day you make it.

    Serve with Rice and peas.

    1. I use only one can of coconut milk (lite) from which I remove ½ cup for the rice and peas
    2. For pressure cooker, add some of the stock at the beginning of step 6 and deglaze the pot thoroughly then pressure cook on high pressure for 40 minutes followed by a quick release. Add potatoes, carrots, bell peppers and pressure cook for 15 minutes.

    EDIT: At the request of Troutman , I found 2 not very good pix from 2015. Here they are:
    Click image for larger version

Name:	20150110_220456.jpg
Views:	319
Size:	151.2 KB
ID:	984312Click image for larger version

Name:	20150111_215628.jpg
Views:	264
Size:	180.3 KB
ID:	984313
    Last edited by Dewesq55; February 3, 2021, 11:23 AM.

    Great recipe and technique!


      This looks very interesting, but I’m trying to calibrate the serving size. 2-3 lbs of goat & 5 Yukon gold taters & the rest of the stuff feeds 4 peeps? I know you said or more, but I’m tryin to wrap my head around how much food this is.


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        It was a guesstimate. I only cook for 2 of us most of the time. This is what I make. We get 2-3 meals or of it, if I remember correctly.

      Grill More Goat as it pairs well with PBR.
      Happy grilling to you.


        Not of big fan of goat but I'm sure this would be a great lamb dish as well. And hey, how about some pix


        • Attjack
          Attjack commented
          Editing a comment
          Pics make everything better. Almost.

        • Dewesq55
          Dewesq55 commented
          Editing a comment
          I can try to dig some up. I posted this at the request of another member, jhoskins , who found it in an ancient thread. I haven't made it in a while.
          Last edited by Dewesq55; February 3, 2021, 11:09 AM.

        • Dewesq55
          Dewesq55 commented
          Editing a comment
          It would work well with lamb, I'm sure, butt hey some lamb stew meat. Leg is too lean, on my experience and doesn't take well to braising. It gets dry.

        Last night my sister was telling me an Indian family just bought the 107 acres next to her ranch and they plan to raise goats for meat.


        • gcdmd
          gcdmd commented
          Editing a comment
          I could send some goat ropers her way if the need should arise. They work well at night, especially under a full moon.

        Wow, cool. Strongly felt the spice from the habanero?



        No announcement yet.
        Rubs Promo


        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

        Compact Powerful Sear Machine For Your Next Tailgater

        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order

        The Good-One Is A Superb Grill And A Superb Smoker All In One

        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

        Click here to read ourcomplete review


        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.

        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker

        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker

        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts

        The Pit Barrel Cooker May Be Too Easy

        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

        Click here to read our detailed review and the raves from people who own them