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–+ servings
curry goat

Curry Goat

Prepare a classic curry goat with Chef Jason. Learn to master the marination process and create a tender, flavorful meal.
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Course: Main Course
Cuisine: Caribbean, Indian, Tobago, Trinidad
Servings: 8
Author: Chef Jason Peru

Ingredients

  • 3 ½ Lbs Goat Cut Up
  • 1 ½ Tbsp of Chief Brand Salt
  • 1 Tbsp of Chief Brand Black Pepper
  • 3 Tbsp of Chopped Onions
  • 2 Tbsp of Chopped Garlic
  • 4 Tbsp of Minced Celery
  • 1 Tsp of Minced Ginger
  • 2 Tbsp of Chopped Chadon Beni
  • 1 ½ Tbs of Chief Brand Curry Powder
  • ½ Tbs Geera Powder
  • ¼ Cup of Chief Brand Green Seasoning
  • 3 Tbsp of Coconut Oil
  • ½ Tsp of Whole Cumin Seeds Geera Seeds
  • ¼ Tsp Fennel Seeds
  • 2 Cardamom Pods
  • 2 Tbsp of Chopped Onions
  • 1 Tbsp of Chopped Garlic
  • 2 Tbsp of Minced Celery
  • 1 Tsp of Minced Ginger
  • 1 Tbsp of Chopped Chadon Beni
  • 4 Carapoulay Leaves Curry Leaves
  • 2 Tbsp of Chief Brand Duck & Goat Curry Powder
  • 1 Tbsp of Chief Brand Garam Massala
  • ½ Tbsp of Chief Brand Cumin Powder Geera
  • 2 Tsp of Chief Brand Turmeric Powder
  • 4 Cups of Water
  • 1 Cup Coconut Milk
  • 4 Tbsp of Chief Brand Tamarind Sauce
  • Chief Brand Salt & Black Pepper to taste

Instructions

  • Place goat pieces into a medium bowl and season with the salt black pepper, aromatics, green seasoning and curry powder. Let marinate overnight if possible or minimum of one hour.
  • Place a Medium Iron Pot over High heat. Add the oil and sauté the second set of aromatics onions, garlic, celery, ginger, carapoulay leaves and Chadon beni together with the cumin, fennel seeds and cardamom pods.
  • Sauté for 3 minutes until fragrant then add your spices; curry, turmeric, cumin and garam massala. Mix and stir well allowing the spices to cook for about 3 minutes in the pot over the high heat.
  • Add 1 cup of water and cook this curry paste for 3 minutes covered.
  • Add your seasoned goat and stir to coat. Let it cook for 20 minutes covered over medium to high heat then add the remaining water and coconut milk. Mix well ensuring to scrape the bottom of the pot with pot spoon to remove any caramelized bits.
  • Add the tamarind sauce, cover and let simmer for 45 – 50
  • Add an additional 1 cup of water can be added ( if needed ) to make more of a saucy finish if desired. Remove cover and let cook on low heat for 10 - 12 minutes.
  • Remove cover, taste and season with salt and pepper to preference.
  • Remove from stove and serve with roti or even boiled Basmati Rice

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