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Ingredients
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Marinated Goat
Spice Paste / Curry Base
Aromatics & Finish
Method
Marinated Goat
- 1
Trim and Marinate
Rinse goat pieces and pat dry. Place in a large bowl. Toss with lime juice, 1 tsp salt, and 1 tsp black pepper. Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and removes any gamey flavors.
Spice Paste / Curry Base
- 2
Prepare the Spice Paste
In a blender or food processor add chopped onion, garlic, ginger, scotch bonnet (seeded if desired), ground turmeric, ground cumin, ground coriander, and 1 tablespoon of the curry powder. Add 1 tablespoon of water or broth to help blend. Process to a coarse paste. Scrape down as needed. The paste should be spreadable but not completely watery.
- 3
Brown the Meat
Heat 2 tablespoons oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, add marinated goat pieces and brown on all sides, about 4–6 minutes per batch. Transfer browned pieces to a plate and set aside. Leave drippings in the pot.
- 4
Cook the Paste
Reduce heat to medium and add remaining 1 tablespoon oil to the pot if needed. Add the blended spice-onion paste and cook, stirring frequently, until the raw smell dissipates and the paste darkens slightly, about 6–8 minutes. Stir in the tomato paste and cook 1–2 minutes to mellow the acidity.
- 5
Add Curry Powder and Liquids
Stir in the remaining 2 tablespoons curry powder and cook for 1 minute to bloom the spices. Pour in the chicken or beef broth and 1 cup water, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- 6
Return Meat and Simmer
Return the browned goat pieces to the pot. Add bay leaves, thyme sprigs, chopped scallions (reserve some for garnish), and optional potatoes. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until the goat is very tender, about 1.5 to 2 hours depending on meat and bone. Stir occasionally and check liquid level; add up to 1/2 cup extra water if the curry becomes too thick before the meat is tender.
Aromatics & Finish
- 7
Adjust Seasoning and Thicken
When the goat is fork-tender and potatoes (if used) are cooked through, remove thyme sprigs and bay leaves. Taste the curry and add remaining 1 tsp salt (or to taste), 1 tsp black pepper, and 1 tsp brown sugar if the tomato/broth made the sauce too sharp. If you prefer a thicker gravy, increase heat to medium-high and reduce uncovered for 5–10 minutes, stirring to prevent sticking.
- 8
- 9
Serve
Serve hot with steamed white rice, roti, or fried plantains. Provide extra sliced hot pepper or chutney on the side if desired.
