Grenadian Curry Goat — Print Recipe

Tender goat meat slow-cooked in a fragrant curry with potatoes, onions, and island spices, reflecting the deep East Indian influence on Grenadian cuisine.

Ingredients

1.5kg goat meat, cut in pieces
3 tbsp curry powder
2 potatoes, cubed
1 onion, diced
4 cloves garlic, minced
2-inch piece ginger, grated
2 sprigs thyme
1 Scotch bonnet pepper, whole
2 tbsp vegetable oil
400ml coconut milk
1 cup water
Salt and black pepper
1 tsp cumin
1 tsp garam masala

Instructions

1 Season goat with curry powder, garlic, ginger, cumin, garam masala, thyme, salt, and pepper. Marinate overnight for best results.
2 Heat oil in a Dutch oven. Sear goat pieces in batches until browned on all sides.
3 Add onion and cook until softened. Return all meat to the pot.
4 Add coconut milk, water, and whole Scotch bonnet. Bring to a boil, then reduce to a low simmer.
5 Cover and cook for two hours until the meat is nearly falling off the bone. Add potatoes in the last thirty minutes.
6 Uncover and simmer to thicken the curry sauce. Adjust seasoning and serve over rice.

Did You Know?

In Grenada, curry goat is the centrepiece of every significant celebration, and the person who makes the best curry goat in a family is treated with great respect.