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:
Carmen says
I made this yesterday and it was absolutely delicious. My boyfriend loved it! I will definitely make this recipe again.
Nana says
Soldier fo)
Danny Ramcharitar says
Is there a video for this recipe?
imma africanbites says
Yes, there is. Please see the video above the recipe box. Enjoy!
Camilla says
Can I replace thyme with fresh rosemary?
ImmaculateBites says
Yes you can.
Nikii says
Wow your Recipe was amazing. Me and my husband 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. these all goes to you…
JC BAYNE says
Hello…my West Indian and AFRICAN roots love goat meat dishes. However, I was recently served mostly big pieces of skin and bones at Abuja Restaurant in Union. They claimed the skin is always used???? I was shocked! Tough, bones and skin are not the intended results of this dish! What do you think s another expert?
– Foodie in jersey
GoAfricaNetwork.org
Richard says
In Ghana they do that as well, but when done right (tender meat and skin) then this dish is delicious, so much aroma and flavor
Kim says
I love YOUR quick and easy recipe for curried goat..1 question..do you marinate the goat w/the seasonings befor you begin cooking it?
Kim Gregory
ImmaculateBites says
It’s best to marinate for optimum flavor. However, when in a hurry I do not marinate.
Taneah James says
Can this be done in a Crock-Pot
ImmaculateBites says
Hi James. Given the different steps involved, it would be better to use a regular heavy bottom pan instead of a crock-pot. Thanks for stopping by!
Sonya says
Do I use boneless goat or bone in goat cubes? The meat market I go to only has bone in goat cubes. Is there another step I shod take when using bone in goat cubes? Like cutting the bone out at some point in the cooking process?
ImmaculateBites says
Most places sell goat with bone in. If you cook the goat until tender the bone usually falls off . I serve my goat with bones- some people like to nibble on the bone.
Dawn says
Hi, I am so glad to find your blog! You have SO MUCH delicious dishes to try, with the flavors my family loves. A big SCORE for me. Bc you also manage to make them sound easier than others. And I have an amazing Mediterranean/middle eastern fresh food market right cross the street! w/everything. Can’t tell you how many times I’ve stared at goat wishing I knew what & how to make it; then I spot “goat curry” on my favorite new blog?! Yours! Thank you for sharing and for laying it out the way you do. The photos are inticing too. ♡
I do have a question though, hope you don’t mind, but is there a way that you can add WordPress as an option for easier sharing? Like with the fb, twitter, Pin, etc.? That’d be sweet. Either way I’m still grateful you share. Peace
imma africanbites says
Hi Dawn. Welcome to the blog. Yes, I do have share buttons at the bottom post part of each post.
Mantoetsi V Moshoeshoe says
So I consider myself someone who cant really cook, haha. But Imma your recipes are so hustle free, I cooked lamb stew using this recipe yesterday and hey have I seen people licking their fingers. I wish you long life. You make me feel like a real woman. Now I stay on this website. God bless you.
imma africanbites says
You are wonderful as you are! And thank you for the time. See you around the blog. 😉
Young Paciello says
Hi there. I am cooking goat for a friend from Uganda and have cooked a lot with lamb, but not goat (I was raised in France). Do I really need to boil the goat first? In water? Or broth? Can I use red curry instead of yellow curry?
ImmaculateBites says
Hi, I always boil goat using water. Red curry works as well here. Happy Cooking!!!
Andrew Reckeweg says
This is a wonderful dish. Savory and sweet with just enough heat to be interesting. We can’t wait to make it again. We used half and half young goat and lamb. I have recommended this to my friends and family.
ImmaculateBites says
Thank you so much Andrew!!! Glad to hear it worked out well for you
Burr Battle says
Hi Imma!
First things first. YOU ROCK!!! I’m a chef/foodie and I’m always looking for something different and exciting to eat. I was introduced to a African/Caribbean restaurant by son. The curry goat stew was love at first bite! To make a long story short, the restaurant closed and was unable to find another. All other online recipes fell short on taste. Yours is SPOT ON! I paired it with your African Rice and Beans (Black). It was a hit. As a matter of fact… my wife said that the rice was a favorite childhood dish that she has craved and missed for over 30 Year’s.
This will most definitely be a go to dish in my house. I can’t wait to try my next dish.
Thanks Again!
ImmaculateBites says
Thank you so much Burr! Glad to here it worked out well for you. So happy that you would take the time out to share this with me. Happy Holidays!!!
Vitalii Dascaliuc says
Thumbs up!
ImmaculateBites says
Thanks!
Athena says
The recipe calls parsley but you left out when to add it in the recipe directions.
ImmaculateBites says
My bad!I use it for garnish. You may leave out if desired . Will update recipe . Thanks
Atarhe says
Making this tonight for my boyfriend and I. I’m nigerian but I lost my parents early and have had to teach myself the culture and cuisine. Thank you for spreading your cooking knowledge.
ImmaculateBites says
Hi Atarhe! Glad to hear my recipes are working out well for you . Africa is has a rich cuisine that we all need to embrace. Thanks for taking the time to share your thoughts with me
shanon says
I made this dish yesterday, and it was sooo tasty! i then wrapped this in tortilla for hubby to take to work, and he said it taste better the next day! What I did first, is put oil in the pot, browned the meat added 2 tblspn sugar, threw in garlic, and ginger, salt and black pepper. Then I added water and filled just to the tip of the goat meat. I let it cook on super slow heat for 3 hours, or until the meat falls off the bones. Then, in a separate pan, I added 2 cans tomato paste, and cooked that then added the goat meat, a cup of the juice from the pot, ginger, garlic then mixed and let it sit for 2 hours. I tasted the curry, and it was soooo good. That’s how I knew the dish was ready.
Thank you for this wonderful recipe! we ate till there was nothing left!
ImmaculateBites says
That’s what am talking about Shanon!! No left overs. That’s the way to do it. Thank you so much for sharing such detailed feedback with us. Definitely going to have some tortilla ready when I make this next.
Frederick Darko says
OMG! tried this for my wife during the mothers day and. …..my wife couldn’t stop praising me. She entered the kitchen tasted it and before I could see she was clapping her hands for me saying this is so perfect! . 10/10 rating.
Ate it with boiled Ghanaian yam. Yummy!
Chai! The aroma alone was just unbeatable! Thanks Imma . This week I am doing carribian curry goat with potatoes. Already salivating. Thank you.
ImmaculateBites says
VIrtual High Five Fredrick !!! YESS! So glad to hear wiffy was pleased! Love Ghanaian yams, and yes , to the Jamaican curry goat. You are going to love it too!! Happy Cooking !!!