High Protein Curried Goat
Elevate your dinner table with this bold and flavorful **High Protein Curried Goat** recipe, a hearty dish that’s both nutrient-dense and irresistibly aromatic. Tender goat meat is seasoned with a fragrant blend of curry powder, fresh ginger, garlic, and a hint of heat from scotch bonnet pepper, then slow-simmered in a creamy coconut milk and tomato base for ultimate richness. Each bite bursts with Caribbean-inspired spices like allspice and fresh coriander, making it a deeply satisfying main dish. Perfect for meal prep or family dinners, this high-protein recipe provides a wholesome, delicious meal that pairs beautifully with steamed rice or flatbreads. Whether you're expanding your culinary repertoire or craving a comforting bowl of spiced goodness, this curried goat is sure to impress!
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Recipe Information
Ingredients
- 1200 grams goat meat
- 3 tablespoons curry powder
- 2 tablespoons olive oil
- 1 large onion
- 4 pieces garlic cloves
- 2 tablespoons ginger
- 1 unit scotch bonnet pepper
- 400 milliliters coconut milk
- 400 grams canned chopped tomatoes
- 1 large green bell pepper
- 1 teaspoon ground allspice
- 2 tablespoons white vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh coriander leaves
- 500 milliliters water
Instructions
Start by washing the goat meat under cold running water, then pat dry with kitchen paper.
In a large bowl, combine the goat meat with curry powder, 1 tablespoon of olive oil, vinegar, and 1 teaspoon of salt. Mix well to coat the meat evenly. Marinate for at least 30 minutes or overnight in the refrigerator for best results.
While the meat is marinating, finely chop the onion and garlic cloves. Grate the ginger, and thinly slice the scotch bonnet pepper, removing the seeds if you prefer less heat. Dice the green bell pepper.
Heat the remaining olive oil in a large, heavy-based pot over medium-high heat. Add the onion, garlic, ginger, and scotch bonnet pepper. Sauté until the onion is translucent and everything is fragrant, about 5 minutes.
Add the marinated goat meat to the pot and brown on all sides, about 10 minutes.
Add the canned chopped tomatoes, coconut milk, water, green bell pepper, ground allspice, remaining salt, and black pepper to the pot. Stir to combine well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 hours, or until the goat is tender and the flavors are well-developed.
Stir occasionally to prevent sticking, and add more water if necessary to keep the meat covered.
Once the meat is tender, taste and adjust seasoning as necessary.
Garnish with fresh coriander leaves just before serving.
Serve the curried goat with steamed rice or your favorite side dish.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 12343 mg | 537% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 54.3 g | ||
| Protein | 333.9 g | 668% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 63.2 mg | 351% | |
| Potassium | 7340 mg | 156% | |
*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.
