Quirky Foodster
  1. Back

Mains

Grenadian Curry Goat

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 1 kg (2.2 lb) goat meat, bone-in, cubed
  • 30 g (3 tbsp) caribbean curry powder
  • 1 large (1 large) onion, chopped
  • 4 (4) garlic cloves, minced
  • 15 g (1 tbsp) fresh ginger, grated
  • 1/2 (1/2) scotch bonnet pepper, minced
  • 2 medium (2 medium) potatoes, cubed
  • 45 ml (3 tbsp) vegetable oil
  • 3 (3) thyme sprigs
  • 500 ml (2 cups) water or stock

Method

  1. Marinate goat with half the curry powder, garlic, ginger and thyme for at least 2 hours, ideally overnight, refrigerated.
  2. Heat oil in a heavy pot; add remaining curry powder and cook 1 minute until fragrant, stirring constantly to avoid burning.
  3. Add marinated goat, browning on all sides, about 10 minutes.
  4. Add onion and scotch bonnet, cook 4 minutes.
  5. Pour in water or stock, bring to a boil, then reduce heat, cover and simmer 1 hour 15 minutes until goat is tender.
  6. Add potatoes in the last 25 minutes of cooking, simmering until soft and the gravy has thickened.

Introduction: Brought by Indian indentured labourers who settled across the Caribbean, curry goat became fully adopted into Grenadian cuisine, now a centrepiece dish at weddings, fetes and Sunday lunches.

Cultural Background: Brought by Indian indentured labourers who settled across the Caribbean, curry goat became fully adopted into Grenadian cuisine, now a centrepiece dish at weddings, fetes and Sunday lunches.

Tips: Marinating overnight significantly improves tenderness and depth of flavour. Toasting curry powder briefly in hot oil before adding meat intensifies its aroma.

Variations: Substitute lamb or mutton for goat, adjusting cooking time slightly shorter. Add coconut milk in the last 10 minutes for a creamier gravy.

Storage: Refrigerate up to 4 days; freezes well up to 3 months.

Reheating: Reheat covered on the stovetop over low heat, stirring occasionally, adding stock if the gravy has thickened too much.

Nutrition: Approx. 520 kcal, 38 g protein, 26 g fat, 28 g carbohydrate per serving.

FAQs:

Q: Why is goat meat tough sometimes?

A: It needs a long, slow simmer; rushing the cooking time results in chewy meat.

Q: Can I use a pressure cooker?

A: Yes, this reduces cooking time to about 35–40 minutes at high pressure.

© Arscale 2026