Curried Goat Stew — An amazing recipe for goat stew that is intriguing and spicy without being overly hot. A stew widely consumed in the Caribbean and Africa.
Okay, I know that goat meat can be off-putting and you may have some reservations about eating it but don’t be so quick to dismiss it yet.
Goat is one of those meats that is a must have at parties, birth celebrations, weddings and huge gatherings in the Caribbean, 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 has less saturated fat, calories and cholesterol.
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.
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 someone 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.
Looking for another great tasting goat dish? Then check out this Jamaican Curry Goat here
Enjoy with rice, fried plantains or any side order of your choice.
Watch How to Make It
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Curried Goat Stew
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Ingredients
- 2 ½-3 pounds goat meat cut in small pieces
- 1/2 cup cooking oil
- 1 medium onion sliced
- 1 teaspoon minced ginger
- 1 teaspoons minced garlic
- 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
Instructions
- 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.
- Add ¼ cup oil to the pot/pan and brown the goat for about 5-10 minutes.
- 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
- 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
- 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
- Finally add green onions. Adjust seasonings, sauce consistency with water/stock and salt.
- Serve warm with desired side dish.
Tips & Notes:
- Be careful when shopping for goat meat the older the goat the gamier it will taste .
- It is preferable to get organic goat meat because it is lean and full of flavor -in my humble opinion.
- Feel free to replace goat meat with lamb shanks or beef brisket.
- 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.
Nutrition Information:
Marietta Smith says
Can I use ground spices instead of seeds, this recipe sounds good
Imma says
Yes, definitely. Happy cooking!:)
Joy says
Will this work well with tomato sauce/paste instead of the Roma tomatoes?
Amina says
Yes, it would. It’s a ¼ cup of tomato paste or 1 cup of tomato sauce to replace the fresh tomatoes. You may want to add ½ cup of water if you use the tomato paste.
Joy says
Thanks so much for your reply!
Amina says
My pleasure. Don’t forget to share your experience with us, Cheers!!!
Penelope says
Hi! Can I freeze this recipe?
Imma says
Hi Penelope. Yes, you can.
Joanne says
Awesome recipe! Easy to follow and very tasty. I have naan bread to soak up the gravy!
Shan Helman says
My husband and two boys asked for seconds
I cooked the goat meat in the pressure cooker with water just covering the meat with the cut up onion after cooking it I strain out the meat and saved the juice to make a gravy with two table spoon of cornstarch and one can of coconut milk. I made long grain basmati rice did a scoop of the curry on top then topped it off with the coconut milk gravy and fresh coriander
imma africanbites says
Woohoo! Sounds like you had a fantastic dinner, Shan. Thank you for taking the time to comment.
Jo says
This is the best Iv tasted. Can I ask, can I cook this in a slow cooker? It is perfect but just wanted the meat even softer?
ImmaculateBites says
Yes Jo. You definitely can! 🙂
Mummyjojo says
This is a tasty easy recipe. I add a few cardamoms, raisins and a few small cubes of potatoes. Even a tsp of goat curry powder along with all your wonderful spices. Made this about 5 times now so got it down to perfect. Family love this.,Many many thanks
Mark says
I’ve made this a couple times and I’m addicted to it. Thinking of making it for some friends/family over the long weekend. Do you know if the recipe doubles well? Thank you for this amazing recipe!
Immaculate Bites says
I haven’t tried it, Mark, but it shouldn’t be a problem. Enjoy!
Jessica K. says
What is the type of goat meat I need?
Immaculate Bites says
Hello Jessica! Any goat meat, bone-in is what I use, if you can get organic goat meat, I personally like that, too. Enjoy!
Erica Kyalo says
The recepie was amazing! My family really enjoyed it
Erica Kyalo says
The recepie was amazing
Immaculate Bites says
Thank you, Erica! 🙂
Veronica says
I have a question. The receipt says to boil for 60 to 90 minutes. Should it have said bring to a boil and then let simmer for 60 to 90 minutes? I’m making this for Christmas dinner and started early because everything I’m reading about goat says cook it long and slow. And then it dawned on me that boiling for 90 minutes is not long and slow. Should this have meant to simmer?
ImmaculateBites says
Yes simmer until desired temperature has been reached .Adding liquid as needed.
Jazz says
This is DELICIOUS!!! I misread the recipe, and added ALL the onions at the beginning, but it still turned out AWESOME! Tomatoes were out of season, so I used a can of Rotel instead. My husband raved over this! My friend, every single recipe I have tried of yours is INCREDIBLE!! Thank you for all the effort you put in to bring delicious recipes to those of us who never knew how *incredible* Afro-Caribbean food is! You are a true GIFT to cooks everywhere! I love you and your recipes!!!
Joanne says
You can never have too much onion! I usually add all onions at beginning because it will flavor both meat and stock!