Curried Goat


Curried Goat
Preparation time
Cooking time


For 6 Person(s)


  • 3 pound(s) goat meat
  • 2 tablespoon(s) Grace White Vinegar
  • 2 tablespoon(s) curry powder
  • 1 medium onion, chopped
  • 2 stalk(s) escallion, chopped
  • 4 clove(s) garlic, chopped
  • 1 teaspoon(s) ginger, chopped
  • 2 teaspoon(s) thyme, chopped
  • 1/2 whole scotch bonnet pepper, chopped
  • 1 teaspoon(s) black pepper
  • 1 teaspoon(s) salt
  • 1/4 cup(s) Grace Vegetable Oil
  • 4 cup(s) boiling water
  • 1 large Irish potato, diced
  • 1 medium carrot, sliced
  • 4 whole pimento berries, crushed

Curried Goat Directions

  1. Trim meat, cut into bite-size pieces and wash in a mixture of water and vinegar.
  2. Add 1 tablespoon curry powder, chopped onion, escallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper and salt; rub the seasonings into the meat, cover and put to marinate for two hours.
  3. Heat vegetable oil in a heavy bottom skillet over medium heat and add the remaining one tablespoon curry powder.  Add the marinated meat and allow to sear.  Turn the meat and add 4 cups boiling water.  Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender.
  4. Add the diced potato and cook for 5 minutes.  Fold in the sliced carrot and pimento berries and cook for five minutes.

    To serve:  Serve with Plain Rice, Vegetable Salad and Mango Chutney.

    Method Note:  Sear - To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in a very hot oven.  The object of searing is to seal in the meat's juices.

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