Smoked Curry Goat

Name: Ziegenfleisch Curry Geräuchert
Total time: 7 h
Ingredients: 25 g Karibisches Currypulver; 8 g Kurkumapulver; 8 g Kreuzkümmel, gemahlen; 8 g Knoblauchpulver; 18 g Grobes Meersalz; 6 g Schwarzer Pfeffer; 10 g Brauner Zucker

Spice MixOtherHot SmokingMedium7-9 hrs90-95 °C115-130 °CApple + Cherry

Caribbean-inspired curry goat, slowly smoked over fruitwood. Curry spices like turmeric, cumin, and coriander penetrate deep into the meat and complement the smoke notes harmoniously. A recipe that combines Caribbean culinary traditions with modern BBQ.

Ingredients(for 1 kg)

Caribbean Curry Powder25 g

Turmeric Powder8 g

Ground Cumin8 g

Garlic Powder8 g

Coarse Sea Salt18 g

Black Pepper6 g

Brown Sugar10 g

Instructions

Marinating

8-12 hours

Mix all spices into a paste (optionally with a little vegetable oil). Rub the goat meat completely with it and let it marinate overnight in the refrigerator.

Smoker Preparation

30 minutes

Bring smoker to 115-130 °C with apple and cherry wood. Remove meat from refrigerator and acclimatize for 30 minutes at room temperature.

Smoking

7-9 hours

Smoke the meat indirectly until a core temperature of 90-95 °C. Spray with a little apple juice every 2 hours to keep the surface moist.

Resting

30 minutes

Wrap the meat in butcher paper and rest for 30 minutes. Then pull or slice as desired.

Pro Tip

Use Caribbean Madras curry powder – it contains more fenugreek, which pairs ideally with goat meat.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free