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Goat Curry From Trinidad and Tobago

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Goat Curry

Completed goat curry

I find it fascinating how recipes develop as they make their way around the world. Here in the UK, our famous British curries are quite a lot different to those in the subcontinent. The pioneering chefs here worked with the ingredients that were available to them to come up with new recipes that so many of us love.

Of course curry made its way to many other places around the world over the centuries. This goat curry from Trinidad & Tobago is a good one for demonstrating a ‘Trini’ version that could stand up to any authentic Indian curry. My family absolutely loved it.

I had a Skype call with my friend Larry Fournillier ( @LarryFournil on Twitter) and he talked me through his recipe. I have to say I’ve never made a curry in this way but the results were fantastic and I highly recommend giving it a try.

The goat meat is marinated in rum and herbs for 48 hours!  The sweetness of the brown sugar and nutty flavour of the coconut, teamed with the tender goat meat just plain get it.

Goat meat isn’t readily available in the UK but you can get it at good butchers. My son is afraid to try it for some reason. Perhaps because it is different but please don’t that stop you. Goat meat tastes amazing.

If you must, you could substitute lamb in this goat curry recipe though.

The curry starts as a stew. In fact, it could be served as is before adding the curry ingredients and you wouldn’t be disappointed. If you have a pressure cooker, use it as it speeds up the process substantially. Goat meat can be quite tough, so if you don’t have one, be sure to simmer the stew until the meat is good and tender.

This curry is ready when its ready! Biting into that fork tender goat meat is amazing!

I used block coconut and also coconut oil for frying. You could also substitute rapeseed oil (canola oil) for the coconut oil and tinned thick coconut milk for the block coconut.

If you like this goat meat recipe try these others:

Roast Leg of Goat
Goat Rogan Josh
Sweet and Sour Goat Curry

The goat meat marinading

Making goat curry

Stew all ready to cook.

Making goat curry

A good pressure cooker makes the recipe a lot quicker to make.

If you don’t have a pressure cooker, no worries. Just simmer the meat until it is nice and tender. You really can’t go wrong.

Making goat curry

Adding the light brown sugar to the oil.

Making goat curry

Watch the sugar carefully as it caramelises. It should be a very dark brown but not burnt black! Slightly darker than shown.

Making goat curry

Pour the stew over the caramelised sugar.

Making goat curry

Add the curry paste.

Making goat curry

The block coconut is a must!

Goat curry

Ready to serve.

Yield: 6

Goat Curry From Trinidad and Tobago

Goat Curry From Trinidad and Tobago
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 1 kilo goat meat - cut into 1" cubes
  • 5 tablespoons dark rum
  • 5 cloves garlic - finely chopped
  • 4 sprigs fresh thyme
  • 3 sprigs fresh oregano
  • 3 spring onions - roughly chopped
  • 3-4 bay leaves
  • 1.25 litres water or beef stock
  • 2 tomatoes - diced
  • 1 onion finely chopped
  • 2 carrots (chopped)
  • 2 tablespoons chopped celery
  • 1/4 teaspoon of allspice
  • 1/2 tablespoon of salt
  • 1/4 teaspoon of black pepper
  • 2 - 3 tablespoons coconut oil
  • 2 sticks of cinnamon
  • 3 cloves
  • 1 large tablespoon light brown sugar
  • 200g block coconut
  • 100g butter
  • 1 large bunch fresh coriander
  • 1/2 onion
  • 2 tablespoon garlic and ginger paste
  • 2 tablespoons Madras curry powder
  • 1 teaspoon turmeric powder
  • 2 tablespoons cumin and coriander powder
  • 1 Scotch bonnet chilli - roughly chopped


  1. In a large bowl, cover the goat meat in the rum, garlic, bay leaves, spring onions, thyme and oregano and marinate for 48 hours.
  2. To prepare the stew, put the meat with all the marinade into a pressure cooker with the water or stock, chopped onion and tomatoes and cook for 23 minutes. If you don't have a pressure cooker, this step can be done by simmering in a sauce pan but it will take about 90 minutes.
  3. Add the chopped carrots, celery, allspice, salt and pepper to the hot stew and set aside.
  4. When ready to cook the curry, melt the coconut oil over medium high heat and the toss in the cinnamon and cloves. Temper these spices in the oil for about a minute.
  5. Now add one heaping tablespoon of light brown sugar and stir until in caramelises. It needs to be several shades darker brown than shown (it's difficult to get it right and also photograph). It should be very dark brown but not burnt black.
  6. As soon as the sugar turns a dark brown, pour in the stew and let it simmer while you make your curry paste.
  7. Blend all of the curry paste ingredients into a fine paste and pour it into the pan with the sauce.
  8. To finish, add 200g block coconut and let it melt into the sauce. Then add the butter and stir until it has melted into the sauce. Check for seasoning, adding more salt and spices to taste.

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Tuesday 11th of October 2022

Hi Dan, hoping to make this within the next month or so, but have a query if I may. I'll be doing it stove top in a dutch oven, planning on searing the marinated meat, removing, then briefly searing the carrots, onions etc then proceeding with your recipe. Everything straight forward and logical steps until I come to block coconut - I'm in New Zealand and have no idea if it is available here - could I sub coconut cream, which is in 400ml tins??

Dan Toombs

Thursday 13th of October 2022

Yes, use thick coconut milk but add gradually until you get the consistency you are happy with. Thanks Dan


Saturday 14th of August 2021

I dont habe a pressure cooker ,can i use a slow cooker please . Thank you

Dan Toombs

Sunday 15th of August 2021

Yes, you could definitely use a slow cooker. Thanks Dan

ian dazarts

Friday 23rd of March 2018

hi my name is ian i have youy curry book fist one but i have found a goat recipie from trinidad and tobago i need to know how to cook it on the bone thanks ian

Dan Toombs

Monday 30th of April 2018

Hi Ian

It's done in the same way. The bones do add a lot of delicious flavour. Just go for it.


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