4 pounds, chopped, cleaned goat pieces

1 cup of culantro roughly chopped

1 cup of cilantro, roughly chopped

3 stalks of green onions

1 knob of fresh ginger

10 cloves, peeled garlic

1 habanero pepper

1 whole onion sliced

2 tablespoons curry powder

1 tablespoon duck & goat curry powder (optional, the curry is a little more dark and spicy)

1 teaspoon turmeric powder

2 cups, fresh coconut milk (optional)

1 tablespoon salt

1 teaspoon

1 tablespoon oil


To a food processor add, the cilantro, cilantro, green onions, 7 cloves of garlic and ginger, pulse until a smooth paste is formed. Reserve 1 tablespoon of the seasoning mix.

Place your goat pieces in a large bowl and add the green seasoning, salt and black pepper.

Cover and allow to marinate over night.

I cooked my goat outside in a fire-pit, using wood to burn. It gives the ,meat a Smokey flavor.

Heat a heavy iron pot on medium heat. Add the oil to the pot. Add the sliced onions and chopped habanero pepper. Sauté until the onions are softened.

While the onions are cooking, in a small bowl add the curries, the reserved green seasoning and 2 tablespoons of water to form a slurry.

Add the curry slurry to the onions and allow it to fry for 2 minutes. Keep stirring so that it does not burn. Add the goat and place a cover on the pot.

The goat will release its own juices. This juice has to be cooked off first. Once the released juice is cooked off add the coconut milk and enough water to just cover the goat in the pot.

Place the lid on and allow to cook until the goat is tender. Periodically check to make sure the water is not burnt off. Add more if necessary.

Remove from the heat once the goat is tender and there is some gravy left in it. Adjust for seasoning if necessary.

Serve with rice or roti’s.












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