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Excellent recipe- works great with pronghorn! (they test more like goats than deer anyway). My mother is West Indian and this is comfort food at its best.
We meet at an NM wildlife federation meeting some years ago. Keep up the great cooking and writing.
In Jamaica we never used coconut milk to cook our curry goat and it’s a one pot deal we don’t Brown meat first smh
I had never made curry goat before, but tried this recipe and now it’s the only one I ever use. I even substitute the goat for chicken pieces on the bone cut into 2 inch pieces. It’s beautiful.
What do you think about using venison? I saw a recipe for goat kneck today and wondered if deer kneck would work, then found this recipe. Shanks, shoulders?
VenisoN is just as good I’m a hunter and I curry my wild meatside all the time! I you want something really good buck venison is great. I have friends that only use the backstrap from a male deer and they give me the rest it’s like Christmas time in hunting season !
Such a yummy recipe this is my first time cooking curry goat but its so delicious thankyou
Slow cooking always gives the best flavors. As for the smell, use lots of ginger and marinate for a few hours and you will be surprised.
What size can of Coconut milk is required?
Hi Ana – 14.5 or 15 ounce cans. Thanks for the questions! I hadn’t realized that we hadn’t specified the size. I’ve corrected that now.
I have been making this curry for a while now. Here is the ultimate compliment – according to my husband it tastes better than the one served at a very popular Jamaican restaurant in our town. I make my own curry powder using a recipe I found on Allrecipes and use a slowcooker for the actual cooking time. Thus making sure that the goat does not come out stringy. Thanks for a fantastic recipe.
Love goat, starting to become more popular in tasmania (Australia) slowly. Tried your recipe did it all in the slow cooker, beautiful!!And totally agree the curry goat always tastes better after a couple of days.Have put this in my recipe folder, thanks
This recipe was absolutely fantastic. I also used the link to the rice and peas at the bottom. I only changed one ingredient from this list – the meat. I used diced casserole beef as an alternative to the Mutton/Goat. It worked a treat! A perfect taste of the Caribbean, sweet and spicy – just the way I like it. Thank you.
I made this substituting beef, and, using around 1/3 of the ingredients (we are a small family and would be eating a 3 Lb pot of curry for weeks). I also left out the scotch bonnet (and didn’t substitute it with anything else, because I’ve got little ones in the house). Lastly, I used a mild curry powder as well. I’m not sure if I got exactly the intended result, because I did have to round some things off, but it came out quite good and everyone enjoyed it. Even my 14 month old ate it (served with rice). Quite nice; will make again – thanks.
Have you heard of seasoning pepper? It looks exactly like habanero peppers and tastes like it too without the heat. It’s pretty easy to get in a Caribbean supermarket. Because I have little ones this has really come in handy.
This recipe is amazing!!! My husband says it is his FAVORITE curry of all time. So yummy. Had no peppers so my dish lacked that spiciness but still amazing flavor. Goat is such a great meat to prepare – if you can find it!
Has anyone tried this with pork? What would one even use? Shoulder?
I’m an au pair in Germany right now and beef and lamb is pretty expensive here (and I wouldn’t even know where to START in terms of goat)
wow I look up this recipe for at friend that call me for advice today as at Jamaican I do not know the amount of any ingredients in this dish . I cook and bake all Jamaican food by touch and muscle memory, so thank you for recipe. oh for every a simple Indian trip to had a nice kick of favor to this dish is to add extra curry powder the oil before frying the onions.
So glad to see recent comments on this recipe, as it looks great & I have been gifted some goat steaks – so question is: can I use goat steaks in this recipe?
I used to go to a Jamaican restaurant in college for goat roti and LOVED it but have never had the opportunity to cook goat myself. This recipe looks easy & with so many good comments I’d really like to try it!
Thanks in advance!
Great question. I don’t know. Anyone else?
Yep, you can use them. They will not be as rich in fat as a leg, but they will work. Cube them up and go from there.
Hank, I see your instructions that read “Make the curry powder.” but I don’t see a list of ingredients to do so. Do you have that posted somewhere else on your site??
Veronica: All I am referring to is mixing the store-bought curry powder with allspice. It’a not actually making the curry powder, although you could if you had a mix you really liked.
My husband is a huge fan of goat meat, so when I saw a vendor at the local farmer’s market who was selling it I couldn’t resist bringing home a few pounds of stew meat. The only problem is that I’ve not yet developed a real taste for it… until last night when I made this amazing curry! I took someone’s suggestion to try coconut oil instead of vegetable oil and it was perfect. We also eat a lot of venison in our house, and we always try to marinate it in milk for up to a day before cooking it to take some of the gamey flavor out of it. I tried this with the goat and was amazed at how delicious it was. I suspect that the enzymes in the milk also help to tenderize the meat as well. It cooked for about 4 hours and was super tender. Oh, and I also added carrots along with the potatoes. It was so yummy! Thanks for such a great recipe!
I made this for dinner yesterday, however the taste of garlic was too strong for my taste (I must say that it was a bit bitter); and I was only using half a head of garlic. In order to subdued the too bitter garlicky taste, I added another can of coconut milk; and afterwards it was better – although I could still taste the strong garlic taste. I wonder what went wrong?
This being said, we enjoyed the goat curry, served with steamed rice. Thanks for the recipe and the great blog!
in curry goat the garlic should add sweetness to the taste of the meat. First coarse crop the garlic don’t crush it or use a garlic press. this will only release the oils from the garlic. that were all of the strong garlic taste come from.
I found goat meat at a Mexican supermarket and it was very inexpensive. Looking forward to making this for a birthday dinner. I love goat meat and wonder why it does not enjoy the same popularity as lamb in America.
Hello! I am Trinidadian and we ALWAYS marinate our goat overnight. We usually eat this with roti (a kind of flat bread). We also cook it a bit differently sauteing the onions first, then adding the meat and not taking the meat out of the pot. I’m really excited to see a west indian recipe on this blog. I noticed your oxtail recipe as well. I love oxtail but goat is by far my favorite meat. Thanks for a great blog!