Description
Experience the authentic flavors of Caribbean cuisine with this rich, slow-cooked Curried Goat recipe. Tender goat meat is marinated in a vibrant blend of spices, then gently simmered to juicy perfection. Perfect for family dinners or special occasions, this hearty dish delivers a comforting balance of savory, spicy, and earthy notes with simple, everyday ingredients.
Ingredients
Scale
Meat and Marinade
- 2 to 3 pounds goat meat (preferably shoulder or leg), cut into bite-sized pieces
- 2 tablespoons curry powder
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 fresh scotch bonnet pepper, chopped (adjust to taste)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice or vinegar
For Cooking
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 tablespoon curry powder (additional for blooming)
- 1 fresh scotch bonnet pepper, minced (optional, adjust to taste)
- 3 cups water or broth (enough to cover the meat)
- 2 sprigs fresh thyme
- 1 teaspoon allspice (pimento)
- 2 to 3 medium potatoes, peeled and cut into chunks (optional)
- Salt and pepper to taste
Instructions
- Marinate the Goat: Rinse the goat meat and pat dry. In a large bowl, combine the meat with curry powder, minced garlic, minced ginger, chopped scotch bonnet pepper, thyme, salt, pepper, and lime juice or vinegar. Mix thoroughly to ensure every piece is well coated. Cover the bowl and let the meat marinate for at least 2 hours, preferably overnight for maximum flavor.
- Sauté the Aromatics: Heat vegetable oil in a large pot over medium heat. Add chopped onions and sauté until translucent. Stir in additional curry powder to bloom the spices, cooking for about 2 minutes while stirring constantly. Add minced garlic, ginger, and scotch bonnet pepper, cooking until fragrant.
- Brown the Goat Meat: Add the marinated goat meat to the pot, spreading it evenly to brown on all sides. Stir occasionally to prevent sticking and allow the meat to develop a rich caramelized color, locking in flavors.
- Add Liquids and Simmer: Pour water or broth into the pot until it just covers the meat. Add potatoes if using, allspice, and thyme sprigs. Bring the mixture to a boil, then reduce heat to low and cover. Simmer gently for about 2 to 3 hours, stirring occasionally, until the goat is tender and the sauce thickens.
- Final Seasoning Adjustments: Once the meat is tender, taste and adjust seasoning with salt and pepper as needed. If a thicker sauce is desired, uncover and simmer for a few more minutes. Finish with a squeeze of fresh lime juice for brightness before serving.
Notes
- Patience is key: Slow cooking is essential to tenderize the meat and develop deep flavors.
- Lightly toast curry powder before adding liquids to intensify its flavor.
- Trim excess fat from the goat meat to avoid a greasy curry.
- Use fresh herbs like thyme and garlic for the best authentic taste.
- Marinate the meat overnight whenever possible for richer flavor.
- Adjust heat by starting with less scotch bonnet pepper and increasing to preference.
- Prep Time: 15 minutes (plus minimum 2 hours marinating, ideally overnight)
- Cook Time: 2 to 3 hours
- Category: Main Course
- Method: Slow Cooking / Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: curried goat, Caribbean curry, slow-cooked goat, Caribbean recipe, spicy goat curry, authentic Caribbean dish
