Curried Goat Stew (Caribbean Style) Recipe

Curried Goat Stew is a Caribbean-style goat dish where bone-in goat pieces are simmered in a spiced curry gravy with onions, garlic, ginger, thyme, and Scotch bonnet until the meat turns tender. The goat is browned, then stewed with curry-bloomed oil, aromatics, and potatoes so the sauce thickens into a rich, golden stew that coats every piece. The flavor is bold, lightly spicy, and deeply savory, perfect served over rice or with boiled provisions for a comforting, homestyle meal.

Curried Goat Stew (Caribbean Style) Recipe

Bone-in goat simmered low and slow in a curry-loaded gravy with aromatics and potatoes for a rich, comforting Caribbean-style goat stew.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Marinate Time: 2 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 6

Course: Dinner

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

For Seasoning The Goat

• 2½ lb goat meat bone-in chunks
• 2 tbsp vinegar or lemon juice for rinsing optional
• 1½ tbsp Caribbean or Jamaican curry powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp ginger–garlic paste or 1½ tsp grated ginger plus 1½ tsp minced garlic
• ½ medium onion chopped
• 2 sprigs fresh thyme

For The Stew

• 3 tbsp vegetable oil
• 1½ tbsp Caribbean or Jamaican curry powder
• ½ medium onion sliced
• 2 scallions chopped
• 2 garlic cloves minced
• 1 tsp grated fresh ginger
• 1 small Scotch bonnet pepper left whole or pierced
• 1 tbsp tomato paste
• 4 cups water or low-sodium broth
• 2 medium potatoes peeled and cut into chunks
• 1 tsp salt or to taste
• ½ tsp allspice or ¼ tsp ground allspice optional

Equipment

• Large mixing bowl
• Cutting board
• Chef’s knife
• Dutch oven with lid
• Wooden spoon
• Measuring cups and spoons

Method

 

Clean And Season The Goat

1. Place the goat pieces into a large mixing bowl and rinse quickly under cold water; if using vinegar or lemon juice, splash it over the goat, rub lightly with your hands, then rinse again and drain well.​​
2. Add 1½ tbsp curry powder, salt, black pepper, ginger–garlic paste, chopped onion, and thyme to the bowl and mix thoroughly with a wooden spoon so every piece is coated.​
3. Cover the bowl with plastic wrap and set it in the fridge for 120 minutes so the goat absorbs the curry and aromatics.​

Brown The Goat And Bloom The Curry

1. Set a large heavy pot or Dutch oven on the stove over medium heat and pour in the vegetable oil with a measuring spoon.
2. When the oil looks hot and shimmery, sprinkle in 1½ tbsp curry powder and stir constantly with a wooden spoon for 30 seconds to 1 minute until the curry smells toasty and the oil turns bright yellow.​
3. Add the seasoned goat pieces from the bowl into the pot in a single layer as much as possible and cook for 10 minutes, stirring every few minutes with the spoon, until the outside of the meat is lightly browned.​

Build The Curry Base

1. Add the sliced onion and chopped scallions to the pot and cook, stirring with the wooden spoon, for 5 minutes until they soften.​
2. Stir in the minced garlic and grated ginger and cook for 1 minute, stirring often so the garlic does not burn.​
3. Add the tomato paste and cook for 2 minutes, stirring with the spoon to coat the meat and onions until the paste darkens slightly and smells richer.​
4. Drop the whole or pierced Scotch bonnet pepper into the pot and stir it gently into the curry base with the spoon.​

Simmer The Stew

1. Pour 4 cups water or broth into the pot using a measuring cup, stirring with the wooden spoon to mix and scraping the bottom to release any browned bits into the liquid.​
2. Add salt and allspice if using, then bring the pot up to a gentle boil over medium-high heat.​
3. Once boiling, turn the heat down to low, cover the pot with its lid, and simmer for 90 minutes, stirring every 20 minutes with the spoon so nothing sticks and the goat cooks evenly.​

Add Potatoes And Finish

1. After 90 minutes, check a piece of goat by lifting it out with a spoon and pressing it with a fork on the cutting board; it should feel mostly tender but can still have a slight bite.​
2. Stir the potato chunks into the pot with the wooden spoon, making sure they sit under the liquid, and continue simmering covered on low heat for 30 minutes until the potatoes are soft and the stew has thickened.​
3. Remove the Scotch bonnet pepper with a spoon, then taste the stew and adjust salt if needed using a measuring spoon; if the sauce feels too thick, add a small splash of hot water and simmer a few minutes, stirring with the spoon.

Notes

• Use a Caribbean-style curry powder for the right flavor and color; generic mild curry blends can taste flat and may not give the stew its deep golden hue.​
• Blooming curry powder in hot oil before adding liquid wakes up the spices and prevents a raw curry taste; just stir constantly so it does not scorch.​
• Leaving the Scotch bonnet whole gives flavor with less heat; piercing or chopping it cranks up the spice, so adjust based on your heat tolerance and always wash your hands after handling.​
• Low, steady simmering is key for goat; rushing the cook on high heat makes the meat tough, while gentle heat slowly breaks down the connective tissue for tender, juicy pieces.​
• Add potatoes later in the cook so they keep their shape; if added too early, they can dissolve completely, making the stew too thick and grainy.​
• This stew tastes even better the next day after resting in the fridge; reheat gently in a pot over low heat with a splash of water so the curry does not catch on the bottom.