RECIPES / CARIBBEAN COOKING
Trinidad Curry Goat with Green Seasoning
PREP
COOK
YIELD
CUISINE
HEAT
Ingredients
- 3 lb bone-in goat meat, cut into 1–2 inch pieces
- 5 tbsp BackYard Blendz Original Green Seasoning, divided
- 3 tbsp Trinidad-style curry powder
- 1 tsp ground roasted cumin (geera)
- ½ tsp amchar masala, optional
- 1 large onion, sliced
- 3 cloves garlic, minced
- 5–6 curry leaves, optional
- 1 hot pepper, left whole or sliced to taste, optional
- 2 tbsp vegetable oil
- 2–3 cups hot water, as needed
- 2 medium potatoes, peeled and cut into chunks, optional
- 1½ tsp salt, plus more to taste
- 1 tsp freshly ground black pepper
- Fresh chadon beni, chopped, for finishing
Method
- Season the goat Place the goat in a large bowl with 4 tablespoons BackYard Blendz Original Green Seasoning, salt and black pepper. Mix thoroughly, cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare the curry mixture In a small bowl, combine the curry powder, geera, amchar masala if using, the remaining 1 tablespoon Green Seasoning and about ¼ cup water to make a loose paste.
- Cook the curry Heat the oil in a heavy pot over medium heat. Add half the sliced onion and cook for 2–3 minutes. Add the curry mixture and cook, stirring frequently, for 3–5 minutes until fragrant, slightly darker and beginning to separate from the oil. Add a splash of water if needed to prevent scorching.
- Add the goat Add the seasoned goat and any marinade from the bowl. Stir well so every piece is coated in the curry. Add the garlic, curry leaves and hot pepper if using. Cook uncovered for 8–10 minutes, stirring occasionally.
- Cook down the natural juices Cover, reduce the heat to medium-low and allow the goat to release its own liquid. Cook for about 20 minutes, stirring occasionally, then uncover and continue cooking until most of the liquid has reduced and the curry is concentrated around the meat.
- Slow-cook until tender Add enough hot water to come about halfway up the goat. Bring to a gentle simmer, partially cover and cook for 60–90 minutes, adding more hot water as needed, until the goat is becoming tender. The exact time will vary with the cut and age of the meat.
- Add the potatoes If using potatoes, add them once the goat is nearly tender along with the remaining sliced onion. Simmer uncovered for another 20–30 minutes, until the potatoes and goat are tender and the gravy is thick enough to coat the meat.
- Finish and serve Taste and adjust the salt. Remove the whole hot pepper if used, then finish with chopped chadon beni. Rest the curry for 5–10 minutes before serving with dhalpuri or paratha roti, rice or your preferred curry sides.
BackYard Blendz Chef Notes
For the best flavour, marinate the goat for several hours or overnight. The resting time is not included in the active preparation time.
Cook the curry mixture before adding the goat. This develops the spices and removes the raw curry taste, but keep it moving and add a splash of water if it begins to catch.
Goat cooking time varies considerably. Tougher or older meat may need longer than two hours, so use tenderness rather than the clock as your final guide.
Add hot water gradually rather than flooding the pot. Curry goat should finish with a rich, concentrated gravy that clings to the meat.
Potatoes are optional. They make the curry more substantial and absorb the gravy, but the dish works just as well without them.
For heat, add a whole or sliced hot pepper while the curry cooks. Keeping the pepper whole gives aroma with gentler heat; slicing it releases more heat.
Made with BackYard Blendz
BackYard Blendz Original Green Seasoning
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