Curried Goat and Pigeon Peas
Curried Goat and Pigeon Peas Say it: KUR-eed goat and PIJ-in pees
Curried Goat and Pigeon Peas is a hearty, fragrant one-pot stew that embodies the bold flavors of Trinidad and Tobago. Slow-cooked tender goat meat is infused with fragrant Caribbean curry powder, fresh herbs, and Scotch bonnet heat, then simmered with earthy pigeon peas until the sauce thickens. Traditionally prepared for Sunday lunch, family gatherings, and festive occasions, this dish delivers rich, savory depth with a gentle kick that lingers on the palate.
Curried Goat and Pigeon Peas
Curried Goat and Pigeon Peas
Pronounced KUR-eed goat and PIJ-in pees
- Serves
- 6
- Prep
- 30 min
- Cook
- 2 hr
- Total
- 2 hr 30 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large bowl, combine the goat pieces with 1 tablespoon of the curry powder, half the minced garlic, thyme, green onions, 1 teaspoon salt, and black pepper. Mix thoroughly and let marinate for at least 30 minutes (or overnight in the refrigerator for deeper flavor).
Heat the vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the remaining curry powder and cook, stirring constantly, for 30–45 seconds until fragrant and slightly darkened.
Add the chopped onion, remaining garlic, and marinated goat meat. Stir well to coat the meat with the toasted curry. Cook for 8–10 minutes until the meat is lightly browned on all sides.
Pour in the water or stock, add the soaked pigeon peas, whole Scotch bonnet pepper, and remaining salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1½ hours, stirring occasionally, until the goat is tender and the peas are soft.
If using potatoes, add them during the last 25 minutes of cooking. Remove the Scotch bonnet pepper before serving (or leave in for extra heat).
Taste and adjust seasoning with more salt if needed. Stir in the chopped cilantro or culantro just before serving for a fresh herbal lift.
The sauce should be thick and coat the back of a spoon; if too thin, uncover and simmer 10–15 minutes longer to reduce.
Regional variants
Some cooks add a splash of coconut milk toward the end for a creamier version, while others include chunks of pumpkin or dasheen for extra body. In rural areas, the dish is sometimes finished with a touch of rum or browning sauce.
Cook's notes
- Ask your butcher for young goat meat (kid) as it is more tender and cooks faster than older animals.
- If Scotch bonnet is unavailable, use a habanero or a combination of cayenne and a pinch of allspice for similar flavor.
- The stew tastes even better the next day after the flavors have melded; reheat gently on the stovetop.
Serve with
Steamed white rice, roti, or buss-up-shut (paratha-style flatbread), with a side of cucumber salad or callaloo.
Make ahead and storage
Refrigerates well for up to 4 days. Reheat slowly on the stovetop with a splash of water to loosen the sauce. Freezes excellently for up to 3 months.
