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Trinidadian Goat Curry

A delicious Goat Curry with a taste of the Caribbean.

Timings

  • Day 1 - Marinate Diced Meat and leave in fridge overnight

  • Day 2 - 10 mins prep - 2.5 hours cooking

Ingredients

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  • 500g Diced Goat

  • 1 small Butternut Squash - diced

  • 2 tbsp Mild Caribbean Curry Powder

  • 2 tbsp Vegetable Oil

  • 1 Cinnamon Stick

  • Fresh Thyme

  • 3  Spring Onions, sliced

  • 1/2 Red Pepper - chopped

  • 1/4 bunch Flat Leaf Parsley - chopped

  • 4 cloves Garlic - finely chopped

  • 2.5cm Fresh Ginger - finely chopped or grated

  • 1 Scotch Bonnet Chilli (or similar)

  • 50ml White Wine Vinegar

  • 1.5 tbsp Honey

  • 1 tsp Sea Salt

Method

  1. Mix Goat Meat with the Curry Powder in a large bowl or food bag and marinate in the fridge overnight

  2. Bring meat out of fridge 1 hour before cooking.

  3. Heat oil in large casserole pot and brown meat in batches.

  4. Tip all meat into pot along with Cinnamon stick and enough water to cover.

  5. Bring to boil, cover and reduce to a simmer for 1.5 hours, stirring occasionally. 

  6. Remove lid, add Butternut Squash and continue simmering for 1 hour until meat and squash is very tender and sauce has reduced.

  7. Season to taste.

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Serve on bed of rice.

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