For Marinating the Meat:

5 pounds of goat meat chopped into small pieces

3 tablespoons green seasoning

1 tablespoon Duck and Goat curry powder

1 tablespoon coriander powder

1 tablespoon regular curry powder

1 teaspoon anchar masala

1 teaspoon ground geera

1 teaspoon black pepper

1/2 tablespoon salt

For Cooking the Goat

1 teaspoon vegetable oil

1 teaspoon cumin seeds

1 onion, sliced thin

1 tablespoon garlic

2 Trinidad seasoning peppers (pimentos)

2 thai chili peppers, chopped

1 tablespoon green seasoning

2 tablespoons duck and goat curry powder

1 teaspoon anchar masala

1 teaspoon geera powder

1/4 cup of water plus 2 cups

1 cup of coconut milk

fresh herbs, cilantro for garnishing


Season the goat with the ingredients listed under the For Marinating the meat. MI=ix thoroughly and place in the fridge for over night to marinate. The longer it marinates the better it will be.

Heat a large heavy pot on the stove with vegetable oil.

Once the oil is hot, add the cumin seeds, sauce until it starts to sputter and turn brown. Add the onions, green seasoning, peppers, and garlic. Sauté until the onions are translucent. It will start to smell heavenly.

Add the curry powder, anchor masala and gear powder. Fry for 2 minutes until the curry sticks to the onions.

Add 1/4 cup of water, and keep stirring, until it drys out or thickens. This is an important part as the curry has to fry.

Add in the meat, turn to make sure the meat is coated with the curry. Place a lid on the pot and turn the heat to medium. The goat will release its own water.

After about 10 minutes, lift the lid and turn the meat. Once all the of water has cooked off, then add the coconut milk and the 2 cups of water or enough water to cover the goat.

Replace the lid on the pot and continue to let it cook until the meat is tender. If the meat is NOT tender, just add more water and continue to let it cook.

Leave a little gravy in the pot if you like. I like a little gravy in mine.

Add fresh cilantro at the end and turn off the stove.

Serve with dhal and rice! Delish.





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