Stewed Goat Meat Recipe

This stewed goat meat recipe first happened when my mother decided to cook goat meat for a birthday party ( Curry goat is a must at Caribbean ‘get togethers) and realized too late that she had no curry. The results were so delicious I set about recreating the dish so I could create a recipe. It took a couple tries but finally I was satisfied. If you are familiar with curry goat you will notice that this dish has a similar flavor. The main difference between the seasonings in this recipe and curry is the absence of tumeric. Serve this stewed goat meat with rice, rice and peas or roasted veggies.

stewed goat meat


Stewed Goat Meat Recipe


  • 1 Tablespoon Cooking Oil
  • 1 Tablespoon Cumin
  • 1 Tablespoon ground Allspice
  • 1 Tablespoon Coriander
  • 1 ½ teaspoon Salt
  • 1 ½ teaspoon Black Pepper
  • 2 Tablespoon chopped Garlic
  • 3 pounds goat meat can substitute lamb meat
  • ½ scotch bonnet pepper optional
  • 2 large Onions diced
  • 2 teaspoons Ground Ginger
  • 1 large sprig Thyme
  • Water


  1. Heat oil in a large Dutch oven over medium heat. Add cumin, allspice, coriander, salt and black pepper. Stir with a large spoon until pasty. Add garlic and stir. Add goat meat. Stir until meat is well coated. Cover pot tightly, reduce heat to medium low and let cook for 1 hour. After 1 hour remove the lid and stir well. Test meat for tenderness and flavor. If needed, add 1 cup water, stir well replace lid and cook for an additional 30 minutes to 1 hour. If needed add salt and black pepper ½ teaspoon at a time, until desired taste is reached. Add remaining ingredients and 1/2 cup water. Stir well, replace cover and increase heat to medium and cook for 20 minutes. Stir and serve.
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