Curried Goat Stew

by ImmaculateBites on 17 January, 2014

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Ok, I know that goat meat can be off putting and you may have some reservations about eat it  but don’t be so quick to dismiss it  yet.

Goat  is  one of those meats  that is a must have in parties, birth celebrations, weddings and huge gatherings in the Carribean ,latin America  and  throughout Africa. In fact, did you know  it is the most popular  meat throughout the world and as an added bonus, it is great for your diet because it  is lean and have less saturated fat , calories and cholesterol.

Curried goat stew

There are so many ways to prepare goat meat , however, slow and long is the best way to bring out its full flavor and make it tender. Be careful when shopping for goat meat the older the goat the gamier it will taste .

Some people also attribute the gamey taste to the gender of the goat , female less gamey while male have a strong gamey taste. It is preferable to get organic goat meat because it is lean and full of flavor -in my humble opinion.  If you are wondering what goat meat tastes like , I would say it is taste just like lamb shanks or beef brisket. So feel free to replace goat meat with lamb shanks  or beef brisket.

Curried Goat stew

Here is an amazing recipe for goat stew  that is  , intriguing  and spicy without being overly hot  . A stew widely consumed in the Carribean and Africa. The goat meat is slowly cooked for about 1-2 hours( you can cut the cooking time in half by using a pressure cooker, it is a must have for some one who likes cooking  tough cuts of meat) then, fried with curry, onions, garlic, ginger  and other spices , the earthiness of the goat meat blends in with the curry. You may adjust the sauce by adding more stock or water .

Enjoy with rice ,fried plantains or any side order of your choice.

4.8 from 5 reviews
Curried Goat Stew
Prep time
Cook time
Total time
Cuisine: African
Serves: 4-5
  • 2 ½-3 pounds goat meat (cut in small pieces)
  • ½ cup cooking oil
  • 1 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 medium onion sliced
  • 4 Roma tomatoes diced
  • 3 – 4 teaspoons curry powder
  • 1-teaspoon white pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon chopped fresh thyme
  • 2-tablespoon parsley
  • 2 green onions sliced
  • 1 scotch bonnet pepper (adjust to suit taste buds or replace with any hot pepper)
  • 1 tablespoon Bouillon Maggie (optional)
  1. Boil goat meat with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 60 -90 minutes or more, depending on how you like your goat cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.
  2. Add ¼ cup oil to the pot/pan and brown the goat for about 5-10 minutes.
  3. Then, add the chopped onions, ginger, and garlic to perfume the oil and meat, continue frying the meat for1- 2 minutes, be careful not to let the garlic burn
  4. Next add tomato diced tomatoes, curry, white pepper, smoked paprika, hot pepper and fresh thyme. Stir the pot frequently to prevent the sauce from sticking to the pot
  5. Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors. Approximately 30-40 minutes. Stir occasionally adding water as needed
  6. Finally add green onions. Adjust seasonings, sauce consistency with water/stock and salt.
  7. Serve warm with desired side dish.




{ 12 comments… read them below or add one }

turtle66 January 19, 2014 at 10:07 am

Yummy Yumers! Had Goat recently for the first time @ an authentic Mexican restaurant cooked in an absolutely delicious Mole Sauce. (Basically a Mexican Style Curry) I can only imagine how delicious your curry here is, I’m giving you 4 stars for making my mouth salivate. lol


Africanbites January 20, 2014 at 4:06 pm

Aww, thanks for the 4 stars, however, I need for you to try this recipe and let me know how this compares to the Mexican curry goat. I do appreciate the comment!


Gina January 19, 2014 at 4:55 pm

I had goat when I went to Jamaica, but I completely forgot about it since then! This recipe makes me want to run down to the Halal grocer and get me some goat.


Africanbites January 20, 2014 at 4:02 pm

Gina, you should do that! Thanks for stopping by!


kelsey January 22, 2014 at 9:29 am

My husband loved it. He says it’s one of the best stews he has ever eaten . Thanks, it was delicious.


Africanbites January 22, 2014 at 10:54 am

Aww , thanks.Tell your husband is AWESOME!


Amanda Jo May 27, 2014 at 9:24 am

I tried this recipe and served it over millet. It was a big hit! It’s funny someone mentioned Mexican food. I made it for my boyfriend’s family, who are Mexican, and they loved it-kids and adults alike. His mom asked me for the recipe so she can make it! Thanks for the tasty idea.


Yolanda Lopez August 2, 2014 at 6:35 am

Yes it is!! in north of Mexico, the contribution of Jewish, Spanish and pre Hispanic cultures is still present in a cuisine in Monterrey Mexico. the grilled goat is one of our traditional dish….Mexico has a variety of traditional dishes. I am from Monterrey Mexico, it is a Industrial city located in the north, so our traditional dishes are flour tortilla, grilled goat, grilled chuck ( Agujas a las brazes), meat and Archera, grilled meat and chicken, driedmeat….best known as Machacado con huevo….in English..would be as a dried meat cooked with eggs and hot salsa…acompanied with flour tortilla…it is very delicious. Also, we have a delicious bread…sweet and salty….candies made by goat milk…like dulce de leche. But the dish that represents this beautiful city in Mexico and all over the world as the famous cabrito o baby goat. This delicious dish consist on a very young goat seasoned with lemon juice mixed with onion, pepper garlic and sugar and grilled over firewood . It can be also marinated in wine or beer depending on the taste of the guest. Mexico is o only about tacos, enchiladas….Mexico has a wide variety of dishes. Some people just know the TEXMEX food, that is not real Mexican food…..the best way too know our food, is to go to Mexico and I assure you that you are going to be surprised and very delighted.


Marc Moore November 11, 2014 at 6:18 pm

Hey there, I’m going out 2morrow and get me 3 to 4 lbs of goat and get this stew going I can’t wait to try it. I will get back to u soon and let you know how it turned out”OK”"


ImmaculateBites November 12, 2014 at 8:45 am

Marc, you are so going to like it – let me know how it works for you.


Sweets J. Primus April 12, 2015 at 3:58 pm

Recipe was deelish. I’m Trini and my husband is Vincincian so we both cook a wide variety of carib food. We both loved the recipe. I added a bit of lemon juice and orange zest, served it over rice with yam and Cabbage.


ImmaculateBites April 12, 2015 at 9:26 pm

Glad to hear it was delish! Thanks for sharing your substitutions


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