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Recipes > Curry (Goat)
Guyanese and Trinidadian Recipes

Curry (Goat)


1 - 2 lbs goat meat
4 tsp curry powder
Cumin (ground)
1 onion - good size
4 - 5 potatoes


  • Cut up the goat into bite-sized pieces with or without the bones. Same goes for chicken. It is believed that the bones add a better flavour to the curry.
  • Put the goat into a bowl and add a couple of teaspoons of curry and maybe ¼ as much cumin. Mix it well and let sit while you get the potatoes ready. Dice a good-sized onion. Peel and cut 4 or 5 potatoes into bite-sized pieces.
  • Throw the goat into a good sized pot and cook (not brown) in a little oil (if necessary). Add the onion just before its done.
  • Add all of the potatoes and add enough water to just cover them. Bring it to a boil, then turn down to a fast simmer. Add another couple of teaspoons of curry and cumin to taste. Add salt and pepper.
  • When the potatoes are cooked, add a tablespoon or two of lemon juice. Simmer the whole thing down until the sauce is stew-like. Traditionally, its fairly light (watery) so that you have lots to pour over the rice. Add salt and pepper to taste before serving.
  • If you like it hot, add a little hot pepper sauce when its in your plate (if you add it to the pot, you could render the whole thing inedible). Serve over rice.
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