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2 pounds of goat meat chopped in small pieces
2 tablespoon green seasoning (recipe here)
1 teaspoon roasted geera
1 teaspoon seven spice
1 tablespoon chili powder
1 tablespoon yellow curry powder
1 tablespoon duck & goat curry powder
4 green cardamon pods
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 bay leaves (fresh or dry)
1 whole onion thinly sliced
3 cloves of garlic/minced
small knob of grated ginger
salt and pepper to taste
2 tablespoon vegetable cooking oil
After you thoroughly wash your meat with cold water and lime
juice season your meat with your green seasoning..
 Add in the geera, chili pwder, seven spice, half of the duck &
goat curry and half of the yellow curry. Add salt and black
pepper to taste.
Mix together thoroughly.
 Set aside to marinate for at least an hour or
more.
Duck & Goat
&
yellow curry powder
Your ingredients for sauteing the goat.
 Heat the oil in a pot on medium heat.
Add the coriander seeds, cumin seeds and
cardamon pods to the oil.
When the seeds starts to sputter and
the oil starts to smell fragrant add half
the chopped onions. Let this fry for
about a minute until transulent.
 Now you are going to add the both curry
powders to the oil. Stir until you see it just
starting to stick to the pot.
Add the rest of the onions, garlic and ginger
and stir. You can add a little water to the pot
at this time because we do not want the curry
burning. We want it to fry to release its oils.
 Your mixture should look something
like this. Notice that the curry is a little
darker now.
Add the meat and stir to get the goat
coated in the curry. Cover the pot and
leave it for about 10 minutes on
medium heat.
 After about 10 minutes you will see
that the meat has released its own
juices. Let this cook off.
After the first water has cooked off you are going to add
about 2 cups of water. Or just enough to cover the
meat. After the second water has cooked down the
meat should be tender. If not then add more water and
cook it some more.
 I served mine with the traditional Dhal
(also known as split pea soup) and
brown rice.
bay leaf
Cumin seeds
Coriander seeds
green cardamon
yellow curry
roasted geera
ground seven spice
duck & goat curry
chili powder
Spicy Curry Goat - Trini Style
On a Sunday morning in Trinidad you will see people busy with their market bags and stopping at the butcher stalls getting their meats
and seafood for their big Sunday lunch.
And Sunday lunch is considered an extravagance in Trinidad and most other islands in the Caribbean as a matter of fact. Goat is one of
the more expensive cuts of meat back home so when you heard someone cooking Curry Goat you definitely wanted to be a guess at
their home that day, even an unwanted guess!
I know at Christmas time back home my grandparents used to butcher a whole goat for the holidays. And you bet they cooked every
part of the goat. You can also use the exact recipe for lamb if you cannot get Goat.
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