Warren’s Goat Curry


Warren Weir grew up in Vernon,  British Columbia, in the Okanagan Valley – the same place his mother was born and raised. Warren’s love for cooking great food is rooted in his family’s background in the restaurant and catering industry.  The Weir family has a long history in the Okanagan Valley, but Warren’s education took him to many places around the world. In 1987 Warren spent a year studying at the University of West Indies in Trinidad and Tobago. While living in Trinidad at the St. Augustine Campus he met a good friend, Nat Khalawan, who taught him how to prepare East Indian and Trinidadian dishes, including biryani, doubles, roti, curries and many other vegetable and fish recipes. Warren’s goat curry recipe is one the recipes he learned from Nat. Warren is currently the academic administrator of Vancouver Island University’s beautiful Cowichan Campus.


1 kg (roughly 2 lbs goat cut into suitable bite-sized chunks)

1 large onion, roughly chopped

1 Tablespoon minced garlic

1 Tablespoon grated fresh ginger

1 large jalapeno pepper, chopped (no seeds)

2 teaspoons coriander powder

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

2 teaspoons garam masala powder

425ml can diced tomatoes

4 Tablespoons vegetable or canola cooking oil

Salt to taste

Chopped coriander to garnish


 Heat the cooking oil in a heavy bottomed pan, on medium heat.

When oil is hot, add the onions, garlic and ginger. Sauté until they turn a pale golden brown in color.

Add all the powdered spices, including the garam masala.  Mix well and  sauté between 5 to 10 minutes on medium heat. Stir frequently.

Add the goat pieces to the mix, season with salt to taste and stir until the goat is browned well.

Add 1/2 a cup of hot water and the can of diced tomatoes to the pan, stir to mix well.  Lower the heat and cover the pan to simmer.  Cook until the goat is tender. You will need to keep checking on the goat as it cooks and add more water, as required. Stir often to prevent burning. The dish should have a fairly thick gravy when done.

When the meat is cooked, garnish with chopped coriander.

Serve with warmed roti, hot Chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

 Tip: Use a pressure cooker to cook Goat Curry and it will be done in half the time it takes to cook in an open pot!

CC BY-SA 4.0 This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

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