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Trinidadian Coconut-Curried Goat

Monday, 26 May 2008


Goat meat, which is not commonly eaten in the United States (except in the Southwest), appears in many West Indian recipes. The Trinis sometimes eat curried goat Jamaican-style, but this version with coconut is more customary.


At a glance
Cooking Method
Heat Level
Yellow Wax
Main Course
  • 2 tablespoons ghee (clarified butter) or vegetable oil

  • 1 onion, chopped fine

  • 2 cloves garlic, minced

  • 3 seasoning peppers, seeds and stems removed, chopped fine (or substitute Yellow Wax Hots)

  • 1 tablespoon freshly grated ginger

  • 2 teaspoons ground coriander

  • 1 teaspoon turmeric

  • ½ teaspoon freshly ground black pepper

  • 2 teaspoons red chile powder (powdered pure chiles, without spices)

  • 1 teaspoon ground cumin

  • 1½ pounds lean goat meat (or substitute lamb), cut into ½ -inch cubes

  • 1½ cups water

  • 2 tablespoons coconut cream, or more to taste

  • salt to taste


Heat the ghee or oil in a skillet, add the onion, garlic, peppers, and ginger and sauté for 5 minutes, stirring occasionally.

Add the coriander, turmeric, black pepper, chile powder, and cumin and sauté for another 3 minutes, stirring constantly.

Add the meat and brown it, stirring occasionally. Add the water and simmer the meat until tender, about 1 hour. Add more water if the mixture becomes too dry. Stir in the coconut cream and cook for 5 minutes.

Add salt to taste and serve hot with rice and a chutney of choice.


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