Curried Goat

"Goat is at the center of many of Jamaica's best dishes, from mannish water (goat head soup) to this curry, which clearly exhibits the influences of the Indian subcontinent," says 2019 F&W Best New Chef Kwame Onwuachi. "The same can be said in Trinidad, where goat doesn't just make a cameo but has a starring role. This curried goat is actually a hybrid of the Trini and Jamaican versions I remember. I've used Jamaican curry powder along with Trinidad's heavily aromatic green seasoning."

Curried Goat
Photo: Photo by Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Marinate Time:
1 day
Total Time:
1 day 3 hrs 30 mins


  • 1 ½ pounds goat stew meat or goat shoulder, cut into 1-inch cubes

  • 1 medium-size (9-ounce) yellow onion, finely chopped (about 1 1/2 cups) 

  • 1 ½ cups Green Seasoning (see Note)

  • ¼ cup Curry Powder (see Note)

  • 2 teaspoons kosher salt, plus more to taste

  • 1 ½ teaspoons House Spice (see Note)

  • 2 tablespoons canola oil

  • 4 ½ cups chicken stock, divided

  • 2 teaspoons Peppa Sauce (see Note)

  • 3 large Yukon Gold potatoes (about 1 1/2 pound), peeled and cut into 1/2-inch cubes (about 4 cups)

  • Perfectly Steamed Rice

  • Lime wedges, for serving


  1. Combine goat, onion, green seasoning, curry powder, salt, and house spice in a medium bowl, and toss to evenly coat. Cover bowl, and let marinate in refrigerator 24 hours.

  2. Remove goat mixture from refrigerator. Heat oil in a large pot or a deep-sided skillet over high until shimmering. Working in batches as needed (do not crowd skillet), remove goat from marinade, tapping off excess marinade; add to pot. Cook, turning occasionally, until deeply browned on all sides, 8 to 10 minutes per batch. Transfer goat to a heatproof bowl. Do not wipe pot clean. Discard remaining marinade in bowl.

  3. Add 1/4 cup stock to pot; cook over medium-high, stirring constantly and scraping bottom of pot, until browned bits have released from bottom of pot, about 1 minute. Return goat to pot; stir in peppa sauce and 3 3/4 cups chicken stock.

  4. Bring mixture to a boil over medium-high. Reduce heat to medium-low; simmer, partially covered and stirring occasionally, until goat is tender and sauce starts to thicken, about 2 hours and 45 minutes, adding potatoes to mixture during final 30 minutes of cook time, plus remaining 1/2 cup chicken stock if pot seems dry.

  5. Season with additional salt to taste. Serve alongside perfectly steamed rice and lime wedges.


Associated Recipes: Green Seasoning, Curry Powder, House Spice, Peppa Sauce

Perfectly Steamed Rice

Make Ahead

Curried goat can be stored in an airtight container in refrigerator up to 4 days or in freezer up to 2 months

Suggested Pairing

Bright, aromatic rosé: Maison Noir Wines Love Drunk

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