Curry Goat Boneless (side) Recipe

Name: Island Foods Express Curry Goat Boneless (Side) Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 lbs boneless goat meat (cubed, 1–1.5 inch); 4 cups water (for parboiling); 1 tsp salt (for parboil); 3 tbs vegetable oil; 1 each yellow onion (medium, finely chopped); 4 cloves garlic cloves (minced); 1 tbs fresh ginger (grated); 1 each scotch bonnet pepper (whole — optional for heat); 1 tsp pimento (allspice) berries or 1/2 tsp ground allspice; 1 tsp ground turmeric; 2 tbs curry powder (preferably Caribbean-style); 2 sprigs fresh thyme (or 1 tsp dried); 1 cup beef or chicken stock; 1 tbs tomato paste; 1 tsp brown sugar; 1 tsp soy sauce (or browning sauce); 1 tbs lime or lemon juice; 1 tsp black pepper (freshly ground); 1 tsp fine sea salt (to taste; start with); 2 tbs fresh cilantro or parsley (chopped, for garnish)

Inspired by Island Foods Express

Time2h

Serves4

Make Curry Goat Boneless (side) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry Goat

2 lbs boneless goat meat (cubed, 1–1.5 inch)

4 cups water (for parboiling)

1 tsp salt (for parboil)

3 tbs Tuscany sunflower oil

1 each yellow onion (medium, finely chopped)

4 cloves garlic cloves (minced)

1 tbs fresh ginger (grated)

1 each scotch bonnet pepper (whole — optional for heat)

1 tsp pimento (allspice) berries or 1/2 tsp ground allspice

1 tsp Ground turmeric

2 tbs curry powder (preferably Caribbean-style)

2 sprigs fresh thyme (or 1 tsp dried)

1 cup beef or chicken stock

1 tbs tomato paste

1 tsp Brown sugar

1 tsp soy sauce (or browning sauce)

1 tbs lime or lemon juice

1 tsp black pepper (freshly ground)

1 tsp fine sea salt (to taste; start with)

2 tbs fresh cilantro or parsley (chopped, for garnish)

Method

Curry Goat

Parboil and clean the meat

Place the cubed boneless goat in a large pot. Add 4 cups water and 1 tsp salt. Bring to a gentle boil over high heat, then reduce to medium and simmer 10 minutes to remove impurities. Drain the meat in a colander and discard the parboil water. Rinse the pot and return the drained meat to the pot.

Season and marinate briefly

Add 1 tsp turmeric, 2 tbs curry powder, 1 tsp ground allspice (or 1 tsp pimento), 1 tbs grated ginger, 4 minced garlic cloves, 1 tbs lime juice, 1 tsp soy sauce, 1 tsp brown sugar, and 1 tsp black pepper to the parboiled goat. Toss to coat evenly. Let rest 15–30 minutes to allow spices to penetrate (you can marinate longer in fridge if time allows).

Brown the meat

Heat 3 tbs vegetable oil in the pot over medium-high heat. Add the marinated goat in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total. Browning builds flavor; scrape up any fond (browned bits) from the bottom.

Sauté aromatics

Push the browned meat to the side or remove briefly to a bowl. Add the chopped onion to the pot and sauté 3–4 minutes until softened and translucent. Add the remaining minced garlic and sauté 30 seconds until fragrant. Stir in 1 tbs tomato paste and cook 1 minute to remove rawness.

Combine and simmer

Return the browned meat to the pot (if removed). Add 1 cup beef or chicken stock and scrape the bottom to deglaze. Add 2 sprigs fresh thyme (or 1 tsp dried), whole scotch bonnet pepper (leave intact for milder heat or pierce for more), and additional curry powder if desired (up to 1 tbs). Bring to a simmer, then reduce heat to low, cover, and cook gently for 45–60 minutes, stirring occasionally. If using tougher cuts or if meat is not tender, simmer up to 90 minutes. Add a splash more stock or water if the pot becomes too dry — the goal is a thick, saucy consistency.

Adjust seasoning and finish

When the goat is tender and sauce has thickened, remove the scotch bonnet pepper and thyme stems (if used). Taste and season with fine sea salt, more black pepper, and a squeeze of lime or lemon juice as needed. If you want a slightly glossy finish, stir in an extra teaspoon of oil or a small knob of butter and simmer 1–2 minutes.

Garnish and serve

Sprinkle chopped cilantro or parsley over the curry goat. Serve hot as a side portion alongside rice, roti, or festival. Leftovers develop more flavor; store refrigerated up to 3–4 days.