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Curry Goat Recipe

Name: Tropical Goodies 2s Curry Goat Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 lbs goat meat (bone-in, trimmed and cut into 1-1.5 inch pieces); 4 stalks scallions (green onions, chopped); 6 cloves garlic cloves (minced); 1 tbs fresh ginger (grated); 2 tbs fresh thyme (leaves); 1 tsp browning sauce (or 1 tbs soy sauce + 1 tbs dark molasses); 1.5 tsp sea salt; 1 tsp black pepper (freshly ground); 0.5 tsp allspice (ground); 2 tbs lime juice (or white vinegar); 3 tbs vegetable oil (or canola); 1 cup onion (medium, diced); 2 cups potatoes (Yukon gold or white, cut into 1-inch cubes); 1 cup carrot (optional, cut into chunks); 0.5 cup green bell pepper (diced); 1 medium tomato (medium, chopped) or 2 tbs tomato paste; 3 cups beef or chicken stock; 3 tbs curry powder (use a robust Caribbean-style or Madras blend); 1 tsp curry powder (to bloom, extra); 0.5 tsp ground turmeric (optional, for color); 1 tsp paprika (sweet or smoked); 0.5 tsp dried Scotch bonnet or habanero flakes (or 1 fresh scotch bonnet, seeded & chopped); 2 tbs fresh cilantro or parsley (chopped); 4 wedges lime wedges (for serving)

Inspired by Tropical Goodies 2

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, trimmed and cut into 1-1.5 inch pieces)

4 stalks scallions (green onions, chopped)

6 cloves garlic cloves (minced)

1 tbs fresh ginger (grated)

2 tbs fresh thyme (leaves)

1 tsp browning sauce (or 1 tbs soy sauce + 1 tbs dark molasses)

1 1/2 tsp sea salt

1 tsp black pepper (freshly ground)

1/2 tsp allspice (ground)

2 tbs lime juice (or white vinegar)

Curry Base and Vegetables

3 tbs vegetable oil (or canola)

1 cup onion (medium, diced)

2 cups potatoes (Yukon gold or white, cut into 1-inch cubes)

1 cup carrot (optional, cut into chunks)

1/2 cup green bell pepper (diced)

1 medium tomato (medium, chopped) or 2 tbs tomato paste

3 cups beef or chicken stock

Dry Spices

3 tbs curry powder (use a robust Caribbean-style or Madras blend)

1 tsp curry powder (to bloom, extra)

1/2 tsp ground turmeric (optional, for color)

1 tsp paprika (sweet or smoked)

1/2 tsp dried Scotch bonnet or habanero flakes (or 1 fresh scotch bonnet, seeded & chopped)

Finishing

2 tbs fresh cilantro or parsley (chopped)

4 wedges Lime wedges (for serving)

Method

Goat and Marinade

Trim and pat

Trim excess fat from the goat pieces if needed and pat dry with paper towels. Place the meat in a large bowl.

Add chopped scallions, minced garlic, grated ginger, thyme leaves, browning sauce, sea salt, black pepper, allspice and lime juice to the bowl with the goat. Mix thoroughly so all pieces are coated. Cover and refrigerate to marinate for at least 2 hours, preferably 6–12 hours or overnight for best flavor.

Curry Base and Vegetables

Prepare vegetables

While the meat marinates (or before you start cooking), dice the onion, chop the tomato (or measure tomato paste), peel and cube the potatoes, and cut the carrots and green pepper. Keep all vegetables ready.

Brown the meat

In a heavy-bottomed Dutch oven or large pot, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Remove most of the marinade solids from the goat (reserve juices) and add the meat in a single layer. Brown the goat in batches for 3–4 minutes per side until a deep golden crust forms. Transfer browned pieces to a plate and repeat with remaining meat. Do not overcrowd the pan; add the extra 1 tablespoon oil if needed.

Sauté aromatics

Lower heat to medium. Add the diced onion to the pot and sauté for 4–5 minutes until translucent. Add the reserved marinade juices, the extra 1 teaspoon curry powder (this helps bloom the spice), turmeric and paprika. Stir and cook for 1 minute until fragrant. Add the chopped tomato or tomato paste and cook 1–2 minutes, breaking up the tomato.

Combine and simmer

Return the browned goat to the pot and stir to coat with the spiced aromatics. Pour in the stock to just cover the meat (about 3 cups). Add the dried Scotch bonnet flakes or chopped fresh pepper, cover, and bring to a gentle boil. Reduce heat to low and simmer, partially covered, for 1.5 to 2 hours, or until the goat is tender and nearly falling off the bone. Stir occasionally and check liquid level; add up to 1/2 cup water if it reduces too much.

Add vegetables

When the meat is tender (about 30 minutes before serving), add the potato cubes, carrots and green pepper. Stir gently, cover, and continue simmering until the potatoes are cooked through, about 20–30 minutes. If you prefer the potatoes to break down and thicken the sauce, cook a bit longer and mash a few pieces against the pot.

Finishing

Taste and adjust seasoning with salt and pepper. If the sauce is too thin, increase heat and reduce uncovered for a few minutes until the sauce reaches desired thickness. Stir in chopped cilantro or parsley just before removing from heat.

Serve curry goat hot with lime wedges alongside steamed rice, roti, dumplings (festive), or boiled green bananas. Garnish with extra scallion or cilantro if desired.