Nigerian Inspired Goat Curry

A Little Story Before the Recipe

Goat meat has always meant something special to me. Growing up, it wasn’t an everyday protein. Even though I was raised around a restaurant and exposed to many different types of food, goat meat was reserved for moments that mattered, family gatherings, Sunday lunches, celebrations, and customers who could afford it. It was the kind of dish that stayed on the stove a little longer, while everyone kept lifting the lid to check if it was ready yet. That smell of roasted goat? Pure magic.

Now, as an adult, living on my own and able to afford my own goat meat, I eat it a lot and I’ve found so many new ways to enjoy it. I’ve always loved Indian and Chinese food; they were the only cuisines I consistently enjoyed whenever I travelled abroad. So it’s no surprise that this goat curry was born from that love, with a Nigerian infusion that feels true to me.

Houston has such a rich and diverse food scene, and it’s one of the few places where finding quality goat meat is easy. That’s something I truly appreciate as someone passionate about Nigerian cooking. Whether I’m cooking at home, preparing food for small gatherings, or cooking for clients, goat meat still signals comfort, patience, and intention.

I remember watching elders in the kitchen seasoning confidently without measuring, trusting aroma and instinct. Goat meat was never rushed. It simmered quietly while conversations flowed and laughter filled the room.

That same slow, intentional approach is what I bring into my cooking today, even in the middle of busy Houston life.

This Nigerian-inspired goat curry is my own take on a classic. It’s rooted in familiar Nigerian flavours like curry powder, peppersoup spice, fresh pepper, tomatoes  but cooked in a way that feels comforting and approachable for modern kitchens. Some days I keep it tomato-rich and traditional; other days I add coconut milk for a creamy, crowd-pleasing finish.

It’s the kind of dish that fills your kitchen with warmth, brings people back for seconds, and somehow tastes even better the next day.

Recipe Overview

• Prep Time: 20 minutes (plus marinating time, if used)

• Cook Time: 1 hour 45 minutes – 2 hours

• Total Time: About 2 hours 10 minutes

• Servings: 4–6 people

Ingredients

• 2–2.5 lbs goat meat, cut into chunks (bone-in for best flavour)

• 2 tbsp vegetable oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 1-inch fresh ginger, grated

• 1–2 Scotch bonnet or habanero peppers (adjust to taste)

• ½ tbsp curry powder

• ½ tbsp turmeric

• 1 tsp dried thyme

• 1 tsp paprika (optional)

• ½ tbsp crushed pepper

• 2 tsp dry pepper or 1 tsp Cameroon pepper

• 1½ tsp peppersoup spice

• 3 seasoning cubes (divided)

• Salt, to taste

• 1–2 cups water or beef broth

• 2 medium tomatoes, blended (or ½ cup canned crushed tomatoes)

• 1 can (400 ml) coconut milk or cooking cream

• Fresh parsley, coriander, or scent leaf for garnish

👩🏽🍳 Chef’s Tips

• Bone-in goat = deeper flavour. If you have the option, always choose bone-in cuts. The bones enrich the sauce as it simmers and give that restaurant-style depth.

• Don’t rush the browning. Properly searing the goat meat adds colour and flavour. Brown in batches and be patient, this step sets the foundation for the entire dish.

• Split your spices. Marinate the meat with half the spices and toast the remaining half during cooking. This layering technique builds flavour instead of letting it taste flat.

• Toast, don’t burn. When frying spices, keep the heat medium-low and stir constantly. You’re looking for aroma, not smoke.

• Tomatoes must cook down. Always cook the tomatoes until the oil begins to separate and the raw taste disappears. This prevents sourness and gives a richer curry base.

• Low and slow wins. Goat meat loves time. Gentle simmering makes it tender and allows the flavours to fully develop.

• Cream balances heat. Coconut milk or cooking cream softens the spice and makes the curry more crowd-friendly, especially for guests not used to heat.

• Rest before serving. Let the curry sit for 5–10 minutes off the heat. Like most stews, it settles and tastes even better after resting  and even better the next day.