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Curry Goat Recipe

Name: The Prime Caribbean Restaurants Curry Goat Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 lbs goat meat (bone-in, shoulder/leg), cut into 1.5–2 inch pieces; 1 cups plain yogurt (or 100% apple juice for dairy-free); 2 tbs fresh lime juice; 6 cloves garlic cloves, minced; 2 tbs fresh ginger, grated; 1 each scotch bonnet or habanero pepper, seeded and finely chopped; 1.5 tsp salt; 1 tsp freshly ground black pepper; 2 tbs jerk or curry powder (preferably Caribbean style curry powder); 3 tbs vegetable oil (or canola); 1 each yellow onion, medium, diced; 3 stalks scallions (green onions), chopped; 1 tbs tomato paste; 2 tsp all-purpose flour (optional, to brown meat and thicken); 3 cups beef or chicken stock (or water); 0.5 cups coconut milk (optional, for richness); 1 each poultry or beef bouillon cube (optional, for depth); 4 sprigs fresh thyme (or 1 tsp dried thyme); 2 each bay leaves; 0.5 tsp allspice (pimento) ground; 1 tsp brown sugar (optional, to balance acidity); 1 each scotch bonnet or habanero pepper, whole (optional, for simmering); 0 to taste salt, to taste; 2 tbs fresh cilantro or parsley, chopped (for garnish); 4 each fresh lime wedges (for serving)

Inspired by The Prime Caribbean Restaurant

Time3h

Serves4

Make Curry Goat Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Goat and Marinade

2 lbs goat meat (bone-in, shoulder/leg), cut into 1.5–2 inch pieces

1 cups plain yogurt (or 100% apple juice for dairy-free)

2 tbs Fresh lime juice

6 cloves Garlic cloves, minced

2 tbs Fresh ginger, grated

1 each scotch bonnet or habanero pepper, seeded and finely chopped

1 1/2 tsp Celtic sea salt

1 tsp freshly ground black pepper

2 tbs jerk or curry powder (preferably Caribbean style curry powder)

Cooking aromatics and liquids

3 tbs vegetable oil (or canola)

1 each yellow onion, medium, diced

3 stalks Scallions (green onions), chopped

1 tbs tomato paste

2 tsp all-purpose flour (optional, to brown meat and thicken)

3 cups beef or chicken stock (or water)

1/2 cups coconut milk (optional, for richness)

1 each poultry or beef bouillon cube (optional, for depth)

Seasonings and finishing

4 sprigs fresh thyme (or 1 tsp dried thyme)

2 each bay leaves

1/2 tsp allspice (pimento) ground

1 tsp brown sugar (optional, to balance acidity)

1 each scotch bonnet or habanero pepper, whole (optional, for simmering)

0 to taste salt, to taste

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

4 each fresh lime wedges (for serving)

Method

Goat and Marinade

Trim and prepare

Trim excess fat from the goat pieces and pat dry with paper towels. Place the meat in a large bowl or zip-top bag.

Combine the yogurt, lime juice, minced garlic, grated ginger, finely chopped scotch bonnet (use less if sensitive), salt, black pepper and 2 tablespoons curry powder (reserve remaining tablespoon for later) in a small bowl. Stir to a smooth marinade.

Coat the goat pieces with the marinade, massaging it into the meat and around bones. Cover and refrigerate for at least 4 hours, preferably overnight. If short on time, marinate at least 1 hour.

Browning and sautéing

Remove the marinated goat from the refrigerator 30 minutes before cooking to come closer to room temperature. Remove excess marinade (reserve a few tablespoons) and pat the meat dry lightly — this helps browning.

Heat a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add 2 tablespoons oil. When shimmering, working in batches to avoid crowding, brown the goat pieces on all sides, about 3–4 minutes per side. Transfer browned pieces to a plate.

If using, sprinkle the 2 teaspoons flour over the browned meat and toss briefly to coat; this helps with browning and slight thickening during simmering.

Reduce heat to medium, add remaining 1 tablespoon oil to the pot. Add diced onion and sauté 4–5 minutes until softened and starting to brown. Add chopped scallions and cook 1 minute more.

Stir in the reserved marinade (a few spoonfuls) and 1 tablespoon curry powder plus the tomato paste. Cook, stirring, for 1–2 minutes to bloom the spices and cook out the tomato paste's raw flavor.

Simmering and finishing

Return the browned goat and any juices to the pot. Add the stock (or water) to cover the meat by about 1 inch. Crumble in the bouillon cube if using. Add thyme sprigs, bay leaves, ground allspice, optional whole scotch bonnet for heat, and brown sugar if using.

Bring the pot to a gentle boil, then reduce to a low simmer. Partially cover the pot and simmer gently until the goat is very tender and easily pulls from the bone, about 1.5–2 hours depending on the age of the meat. Stir occasionally and skim any foam/fat from the surface.

About 20 minutes before the end of cooking, stir in the coconut milk (if using) and taste for seasoning. Adjust salt and pepper. If sauce is too thin, remove lid and simmer uncovered to reduce to desired consistency; if too thick, add a splash of stock or water.

When the meat is fork-tender, remove thyme sprigs and bay leaves and discard. If you used a whole scotch bonnet, remove it as well (unless you want the stew very spicy).

Squeeze a little fresh lime juice over the curry and sprinkle chopped cilantro or parsley. Serve hot with steamed rice, roti, ground provisions (yams, cassava) or dumplings, with lime wedges on the side.