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stewed goat meat

Stewed Goat Meat Recipe

This stewed goat meat recipe first happened when my mother decided to throw me a birthday party and it showed up on the menu. Curry goat is a must at Caribbean ‘get togethers and that was the intent she started off with. After realizing too late that she had no curry she decided to improvise and the dish you see here was the result. The results were so delicious I set about recreating the dish in order to have 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 stewed goat meat recipe and curry goat is the absence of turmeric. Serve this stewed goat meat with rice, rice and peas or roasted veggies.

stewed goat meat
stewed goat meat

Stewed Goat Meat Recipe

Prep Time: 30 minutes
Cook Time: 2 hours
Course: Red Meat
Cuisine: Caribbean
Servings: 8
Calories: 211kcal
Author: Sian


  • 1 TB cooking oil
  • 1 TB cumin
  • 1 TB ground allspice
  • 1 TB coriander
  • 1 ½ tsp salt
  • 1 ½ tsp black pepper
  • 2 TB garlic, chopped
  • 3 lbs goat meat* cubed
  • ½ scotch bonnet pepper optional
  • 2 lg onions diced
  • 2 tsp ground ginger
  • 1 sprig thyme
  • water


  • 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 it 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, until tender. 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.


*substitute lamb if unable to find goat meat
** Cut cooking time by up to 75% Use a pressure cooker instead of the Dutch oven to cook the meat for 30 minutes. After 30 minutes taste for tenderness. Add salt and pepper as desired and reduce gravy over medium heat. 


Calories: 211kcal | Carbohydrates: 2g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 97mg | Sodium: 578mg | Potassium: 695mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 6mg
Tried this recipe?Let us know how it was!

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