Curry Goat Recipe – From My Kitchen to Yours

Aside from Nigerian stew, a coconut curry is my go-to favorite sauce to prepare. It’s the kind of dish that you can hide a ton of veggies in and it’ll still taste delicious, and it can be eaten with rice, chapati, or by itself. We stan a healthy and versatile dish in the Kola house! I recently whipped up a batch of curry goat for dinner with my in-laws, and recorded it all for you. I’m not Jamaican so won’t claim that this is authentic Jamaican curry goat, but it comes pretty close for me! Here’s my curry goat recipe.

Watch the video below to see my curry goat recipe in action!

Ingredients

• 1 kg (~2 pounds) of cubed goat meat (it cooks faster than meat on the bone)
• 3 medium onions (I used red ones)
• 3-4 cups of carrots (or you can use potatoes, sweet potatoes, any veggie that retains its shape)
• 1 16 ounce can of coconut milk
• 1/3 cup of tomato paste (or 1 small can)
• 1/8 cup oil
• ~1/2 cup of curry powder
• Salt, pepper, and cayenne pepper if desired (I would have used chilies or scotch bonnets but I was out of both)

Curry Goat Recipe

1. Chop your onions. Rinse and chop all your carrots. I use this OXO vegetable chopper almost every single time I cook — it makes chopping so so easy!
2. In a dutch oven (this pot is my favorite), heat up oil, then add onions and carrots. If using potatoes instead of carrots, add them in after the goat meat. But if using carrots, add in with onions so they can soften. Let cook for 2-3 minutes, until fragrant.
3. Add in the goat meat and spices, then stir to combine. Cover and let brown for about 15 minutes.
4. Reduce heat to low, and add coconut milk, tomato paste, and as much water as desired. For a soupier consistency, add at least 2 cups of water, but for a stew, 1 cup should be enough. Let simmer for 30 minutes, or until meat is tender, stirring occasionally.

This curry goat can be eaten alone, especially if you make it with potatoes, but it can also be served with rice, chapati, or roti. It also pairs well with ugali — it’s funny how I can eat ugali with anything but fufu and garri for me can only be eaten with Nigerian soups!

Are you a fan of curry goat? How do you like to prepare yours?