Curried Goat
Indulge in the rich, bold flavors of Curried Goat, a quintessential dish in Caribbean cuisine that brings warmth and spice to your table. This savory recipe showcases tender goat meat seasoned with aromatic curry powder, thyme, allspice berries, and a touch of heat from optional Scotch bonnet pepper. Slow-simmered to perfection, the flavorful broth is enriched with hearty vegetables like potatoes, carrots, and scallions. Finished with a splash of lime juice for balance, this comforting dish pairs beautifully with steamed rice or fresh roti, making it the ultimate crowd-pleaser for family dinners or festive gatherings. Perfect for fans of Caribbean food, this recipe is a celebration of traditional spices and slow-cooked tenderness, giving you a taste of island hospitality right at home.
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Recipe Information
Ingredients
- 2 pounds goat meat
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons curry powder
- 2 tablespoons vegetable oil
- 1 large, chopped onion
- 4 minced garlic cloves
- 1 whole, optional scotch bonnet pepper
- 1 teaspoon thyme
- 6 allspice berries
- 2 cups water
- 1 medium, peeled and cubed potato
- 1 large, sliced carrot
- 2 chopped scallions
- 2 tablespoons lime juice
Instructions
Rinse the goat meat under cold water and pat dry with paper towels.
In a large bowl, combine the goat meat, salt, black pepper, and 1 tablespoon of curry powder. Mix well to coat the meat evenly.
Heat the vegetable oil in a large pot over medium heat. Add the remaining 2 tablespoons of curry powder and cook for 1-2 minutes, stirring continuously until it becomes fragrant.
Add the chopped onion, minced garlic, and scotch bonnet pepper to the pot. Sauté for about 3 minutes until the onions become translucent.
Add the seasoned goat meat to the pot, and increase the heat to high. Brown the meat on all sides, about 8-10 minutes.
Add the thyme, allspice berries, and 2 cups of water. Bring to a boil, then reduce the heat to low and cover the pot.
Simmer the goat for 1 hour, stirring occasionally. If the liquid level gets too low, add a bit more water as needed.
After an hour, add the cubed potato, sliced carrot, and chopped scallions. Stir to combine.
Cover and continue to simmer for another 30 minutes or until the goat is tender and the vegetables are cooked through.
Stir in the lime juice, adjust seasoning if necessary, and remove the pot from heat.
Serve the curried goat hot with rice or roti on the side.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
