Chef Easy Trinbago Curry Goat

Tender, juicy pieces of goat slow-cooked in a rich, flavourful curry sauce until the meat is beautifully soft and the gravy is thick, aromatic and delicious!

This Caribbean favourite is made easy with Chef Easy Seasoned Curry, an all-in-one blend that delivers that authentic curry flavour without the need to mix multiple spices or prepare green seasoning. The goat is marinated to develop its flavour, then slowly simmered until tender, allowing the curry sauce to thicken into a rich, delicious gravy. No additional herbs or dry spices needed!

Prep Time:

10 minutes

Cook Time:

2 hours

Servings:

Flavour Used:

Chef Easy Seasoned Curry

Ingredients

1 lb goat meat, cut into pieces
5 tsp Chef Easy Seasoned Curry, divided
1½ tbsp vegetable oil
2 tbsp water, for mixing the curry
1–1½ cups water, for cooking (adjust as needed)

Chef Easy Tip

For the best flavour, marinate your goat overnight. Chef Easy Seasoned Curry already contains salt, garlic, onion, geera, shadon beni, thyme and other spices, so there's no need for additional seasoning.

Chef Easy Cooking Tips

Choose the right cut of goat: Bone-in goat is ideal for curry because the bones add flavour to the gravy during cooking. Shoulder, leg and neck are all good options. A combination of cuts gives you tender meat and a rich, flavourful sauce.
Marinate for better flavour: Allow the goat to marinate with Chef Easy Seasoned Curry for at least 4–6 hours in the refrigerator. For the best results, season it overnight to give the flavours more time to develop.
Bunjay the curry properly: Allow the seasoned goat to cook over medium heat, stirring regularly, until the liquid released by the meat reduces and the curry becomes fragrant. This helps develop a deeper curry flavour before adding water.
Don't add too much water at once: Add enough water to help the goat simmer, then add more gradually as needed. Too much water at the beginning can leave you with a thin gravy that takes longer to reduce.
Cook low and slow for tender meat: Goat can be naturally tough, especially when using meat from an older animal. Simmer gently with the pot covered until the meat becomes tender. Depending on the cut and age of the goat, this can take approximately 1½–3 hours or longer.
How do you know when the goat is tender? The meat should be easy to pierce with a fork and pull away from the bone without much resistance. If it still feels chewy, continue cooking and add a little water if necessary.
Can you use a pressure cooker? Yes! A pressure cooker can significantly reduce the cooking time. After bunjaying the curry, add the required water and pressure-cook for approximately 25–40 minutes, depending on the cut and toughness of the meat. Allow the pressure to release safely before checking for tenderness.
How to get a thick curry gravy: Once the goat is tender, remove the lid and allow the sauce to simmer uncovered until it reaches your preferred consistency. Stir occasionally to prevent the curry from sticking to the bottom of the pot.
Avoid adding extra salt or seasoning: Chef Easy Seasoned Curry is an all-in-one blend containing salt, herbs and spices. There is no need to add green seasoning, extra salt or additional dry spices. Try the recipe as directed first, then adjust to your preference if necessary.
Let the curry rest before serving: Allow the finished curry goat to rest for approximately 10–15 minutes. This gives the sauce a chance to settle and allows the flavours to come together before serving.

Instructions

Prepare the goat
Pat the goat meat dry with paper towels and place it in a bowl.
Season the goat
Add 3½ tsp of Chef Easy Seasoned Curry and massage thoroughly into the meat, ensuring all pieces are evenly coated.
Marinate
Cover and refrigerate for at least 6 hours or overnight for the best flavour.
Prepare the curry paste
In a small bowl, combine the remaining 1½ tsp of Chef Easy Seasoned Curry with 2 tbsp water. Stir until well combined.
Heat the oil
Heat the vegetable oil in a medium-sized pot over medium heat.
Bunjay the curry
Add the curry paste to the heated oil and cook for approximately 1–2 minutes, stirring continuously until fragrant and slightly thickened. Add a little water if the curry begins drying out or sticking.
Add the goat
Add the marinated goat meat to the pot and stir for approximately 2–3 minutes, ensuring all pieces are evenly coated with the curry mixture.
Release the natural juices
Cover the pot, reduce the heat to low and allow the goat to cook for approximately 10–15 minutes, releasing its natural juices.
Add water
Remove the cover, stir and add enough water to nearly cover the goat.
Simmer
Cover and cook over low to medium-low heat for approximately 1½–2½ hours, or until the goat is tender. Stir occasionally and add additional water as needed to prevent drying out.
Finish and serve
Once tender, remove the cover and allow the curry sauce to reduce to your desired consistency. Serve hot with dhalpuri, buss-up-shut or rice.

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Ingredients

1 lb goat meat, cut into pieces 5 tsp Chef Easy Seasoned Curry, divided 1½ tbsp vegetable oil 2 tbsp water, for mixing the curry 1–1½ cups water, for cooking (adjust as needed)

Chef Easy Tip

For the best flavour, marinate your goat overnight. Chef Easy Seasoned Curry already contains salt, garlic, onion, geera, shadon beni, thyme and other spices, so there’s no need for additional seasoning.

Chef Easy Cooking Tips

Choose the right cut of goat: Bone-in goat is ideal for curry because the bones add flavour to the gravy during cooking. Shoulder, leg and neck are all good options. A combination of cuts gives you tender meat and a rich, flavourful sauce. Marinate for better flavour: Allow the goat to marinate with Chef Easy Seasoned Curry for at least 4–6 hours in the refrigerator. For the best results, season it overnight to give the flavours more time to develop. Bunjay the curry properly: Allow the seasoned goat to cook over medium heat, stirring regularly, until the liquid released by the meat reduces and the curry becomes fragrant. This helps develop a deeper curry flavour before adding water. Don’t add too much water at once: Add enough water to help the goat simmer, then add more gradually as needed. Too much water at the beginning can leave you with a thin gravy that takes longer to reduce. Cook low and slow for tender meat: Goat can be naturally tough, especially when using meat from an older animal. Simmer gently with the pot covered until the meat becomes tender. Depending on the cut and age of the goat, this can take approximately 1½–3 hours or longer. How do you know when the goat is tender? The meat should be easy to pierce with a fork and pull away from the bone without much resistance. If it still feels chewy, continue cooking and add a little water if necessary. Can you use a pressure cooker? Yes! A pressure cooker can significantly reduce the cooking time. After bunjaying the curry, add the required water and pressure-cook for approximately 25–40 minutes, depending on the cut and toughness of the meat. Allow the pressure to release safely before checking for tenderness. How to get a thick curry gravy: Once the goat is tender, remove the lid and allow the sauce to simmer uncovered until it reaches your preferred consistency. Stir occasionally to prevent the curry from sticking to the bottom of the pot. Avoid adding extra salt or seasoning: Chef Easy Seasoned Curry is an all-in-one blend containing salt, herbs and spices. There is no need to add green seasoning, extra salt or additional dry spices. Try the recipe as directed first, then adjust to your preference if necessary. Let the curry rest before serving: Allow the finished curry goat to rest for approximately 10–15 minutes. This gives the sauce a chance to settle and allows the flavours to come together before serving.

Instructions

Prepare the goat: Pat the goat meat dry with paper towels and place it in a bowl. Season the goat: Add 3½ tsp of Chef Easy Seasoned Curry and massage thoroughly into the meat, ensuring all pieces are evenly coated. Marinate: Cover and refrigerate for at least 6 hours or overnight for the best flavour. Prepare the curry paste: In a small bowl, combine the remaining 1½ tsp of Chef Easy Seasoned Curry with 2 tbsp water. Stir until well combined. Heat the oil: Heat the vegetable oil in a medium-sized pot over medium heat. Bunjay the curry: Add the curry paste to the heated oil and cook for approximately 1–2 minutes, stirring continuously until fragrant and slightly thickened. Add a little water if the curry begins drying out or sticking. Add the goat: Add the marinated goat meat to the pot and stir for approximately 2–3 minutes, ensuring all pieces are evenly coated with the curry mixture. Release the natural juices: Cover the pot, reduce the heat to low and allow the goat to cook for approximately 10–15 minutes, releasing its natural juices. Add water: Remove the cover, stir and add enough water to nearly cover the goat. Simmer: Cover and cook over low to medium-low heat for approximately 1½–2½ hours, or until the goat is tender. Stir occasionally and add additional water as needed to prevent drying out. Finish and serve: Once tender, remove the cover and allow the curry sauce to reduce to your desired consistency. Serve hot with dhalpuri, buss-up-shut or rice.

Shop Seasoned Curry Seasoning

Browse More Recipes