Curried Goat Stew
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
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:
I made this for a friend’s birthday party in Germany and it was a hit. Everyone loved it and most asked for more but it wasn’t enough. I even mistakenly left one of the habaneros I normally add fully to my foods and it broke and some of the guests had a hard time because they ate they part that was too spicy but when they recovered, they still wanted more. Great stew, absolutely delicious!
Hahaha! So happy to hear this! Thanks for taking the time to share this with us .
Hello! What type of bouillon flavor do you recommend? And when you say “cooking oil” are you referring to Palm oil? Thanks and I can’t wait to try this recipe!
I usually use chicken or beef . Cooking oil refers to the oil you use for cooking stews, I use canola or vegetable oil.
This was delicious!! I added some potato and carrots but otherwise made exactly as you wrote- YUM!!
Thanks for sharing!
My Pleasure!!! Glad you liked it.
Made it for my boyfriend (who is Zim) and he loved it. Thank you for such an easy, delicious recipe!
Awesome!! Glad he liked it .
Thanks for the recipe. I am going to try and cook this for our family priest friend from Kenya. He loves goat so I will try and surprise him. I’ll let you know how he likes it! 🙂
Thanks for giving it a try. Am sure he will approve . Happy Cooking!!!
I tried this recipe and it is quite tasty. Reminds me more of a goat stew I have had in Senegalese and nigerian restaurants than anything I have ever seen, cooked or eaten in Jamaica. Jamaicans dont put tomato in it; that how I distinguish between how continental africans and new world africans cook goat.
Agree. This is Curried Goat Stew,as suggested in the title, my humble version, not specific to any country or region. If you are looking for Jamaican Curry Goat then check this out here http://africanbites.com/jamaican-curry-goat/. Thanks for sharing!!!!
I made this dish for my husband for thanksgiving and he LOVES IT! I’m from the U.S. and he’s from Nigeria. He liked it so much he begged me to made it again only two days later!!I followed the directions to the “T” the only thing I did differently was add spinach towards the end and let it simmer with the other flavors. Thank you so much for sharing a easy to follow recipe for me and my family.
Thanks for taking the time to share your thoughts with us. Now am going to have to share it with spinach.
how much stock do I use at start of this recipe????, debra–(re, boil for 60 minutes etc)
About 2 cups or more depending on how thick you want your stew. It wouldn’t hurt if you use more , you can always let it reduce to desired consistency.
Recipe was deelish. I’m Trini and my husband is Vincincian so 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.
Glad to hear it was delish! Thanks for sharing your substitutions
Hey there, I’m going out 2morrow and get me 3 to 4 lbs of goat and get this stew going I can’t wait to try it. I will get back to u soon and let you know how it turned out”OK””
Marc, you are so going to like it – let me know how it works for you.
Yes it is!! in north of Mexico, the contribution of Jewish, Spanish and pre Hispanic cultures is still present in a cuisine in Monterrey Mexico. the grilled goat is one of our traditional dish….Mexico has a variety of traditional dishes. I am from Monterrey Mexico, it is a Industrial city located in the north, so our traditional dishes are flour tortilla, grilled goat, grilled chuck ( Agujas a las brazes), meat and Archera, grilled meat and chicken, driedmeat….best known as Machacado con huevo….in English..would be as a dried meat cooked with eggs and hot salsa…acompanied with flour tortilla…it is very delicious. Also, we have a delicious bread…sweet and salty….candies made by goat milk…like dulce de leche. But the dish that represents this beautiful city in Mexico and all over the world as the famous cabrito o baby goat. This delicious dish consist on a very young goat seasoned with lemon juice mixed with onion, pepper garlic and sugar and grilled over firewood . It can be also marinated in wine or beer depending on the taste of the guest. Mexico is o only about tacos, enchiladas….Mexico has a wide variety of dishes. Some people just know the TEXMEX food, that is not real Mexican food…..the best way too know our food, is to go to Mexico and I assure you that you are going to be surprised and very delighted.
I tried this recipe and served it over millet. It was a big hit! It’s funny someone mentioned Mexican food. I made it for my boyfriend’s family, who are Mexican, and they loved it-kids and adults alike. His mom asked me for the recipe so she can make it! Thanks for the tasty idea.
My husband loved it. He says it’s one of the best stews he has ever eaten . Thanks, it was delicious.
Aww , thanks.Tell your husband is AWESOME!
I had goat when I went to Jamaica, but I completely forgot about it since then! This recipe makes me want to run down to the Halal grocer and get me some goat.
Gina, you should do that! Thanks for stopping by!
Yummy Yumers! Had Goat recently for the first time @ an authentic Mexican restaurant cooked in an absolutely delicious Mole Sauce. (Basically a Mexican Style Curry) I can only imagine how delicious your curry here is, I’m giving you 4 stars for making my mouth salivate. lol
Aww, thanks for the 4 stars, however, I need for you to try this recipe and let me know how this compares to the Mexican curry goat. I do appreciate the comment!