How to cook Trini Curried Goat - Episode 1197

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and cost-effective compared to goat.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and cheaper.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers heat with fewer calories, while bell pepper is milder.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, while vinegar is often less expensive.

Prepare green seasoning by blending pudina, thyme, scallions, fermented peppers, scotch bonnet pepper, and curry leaves with a quarter cup of water until fine.

Add washed goat meat to the blended green seasoning along with chopped scallions, celery, onion, tomatoes, minced garlic, black pepper, and salt; mix well.

Marinate the goat meat overnight or for a couple of hours, or use immediately if in a rush.

Heat oil in a pot over medium heat; add fenugreek seeds and cumin seeds and toast until dark brown.

Add sliced onions, scallions, curry leaves, and optional chopped scotch bonnet pepper; sauté until brown.

Stir in nine spice curry powder and fry on medium-low heat until fragrant and oily.

Add water to the curry mixture to create a thick paste and allow oil to separate.

Add marinated goat meat to the pot and toss to coat with the curry, allowing it to fry and 'bunjin' down until no natural juices are released.

Add enough water to cover the goat meat and bring to a boil; then simmer on medium heat until the meat is tender, adjusting water as necessary.

Taste and adjust salt before serving with rice or roti.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary