• 2 ½-3 pounds goat meat cut in small pieces

• 1/2 cup cooking oil

• 1 medium onion sliced

• 1 teaspoon minced ginger

• 1 teaspoons minced garlic

• 4 Roma tomatoes diced

• 3– 4 teaspoons curry powder

• 1- teaspoon white pepper

• 1 teaspoon smoked paprika

• 1 teaspoon chopped fresh thyme

• 2- tablespoon parsley

• 2 green onions sliced

• 1 scotch bonnet pepper adjust to suit taste buds or replace with any hot pepper

• 1 tablespoon Bouillon Maggie optional


1. Boil goat meat with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 60 -90 minutes or more, depending on how you like your goat cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.

2. Add ¼ cup oil to the pot/pan and brown the goat for about 5-10 minutes.

3. Then, add the chopped onions, ginger, and garlic to perfume the oil and meat, continue frying the meat for1- 2 minutes, be careful not to let the garlic burn

4. Next add tomato diced tomatoes, curry, white pepper, smoked paprika, hot pepper and fresh thyme. Stir the pot frequently to prevent the sauce from sticking to the pot

5. Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors. Approximately 30-40 minutes. Stir occasionally adding water as needed

6. Finally add green onions. Adjust seasonings, sauce consistency with water/stock and salt. 7. Serve warm with desired side dish.


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