Island Goat Curry
Escape to the tropics with this rich, aromatic Island Goat Curry—a flavorful fusion of Caribbean spices and slow-simmered goodness. Tender, bone-in goat meat is marinated in a bold blend of curry powder, allspice, and lime juice, then seared to perfection and stewed with creamy coconut milk, fresh thyme, and a touch of fiery scotch bonnet pepper. This hearty one-pot dish is elevated with chunks of tender potatoes and carrots, creating a perfect balance of spices and textures. Served piping hot with steamed rice or roti, it's the ultimate comfort food for curry lovers. Whether you’re seeking an exotic dinner idea or a taste of island life, this slow-cooked goat curry promises depth, warmth, and unforgettable flavor in every bite.
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Recipe Information
Ingredients
- 2 lbs goat meat (bone-in, cut into chunks)
- 2 tbsp lime or lemon juice
- 3 tbsp curry powder
- 1 tsp ground allspice
- 1.5 tsp salt
- 1 tsp black pepper
- 3 tbsp vegetable oil
- 1 large yellow onion (finely chopped)
- 5 garlic cloves (minced)
- 1 scotch bonnet pepper (whole or finely minced, optional)
- 2 tsp fresh thyme (leaves)
- 2 tbsp fresh ginger (grated)
- 1 cup coconut milk
- 2 cups water
- 2 medium potatoes (peeled and cubed)
- 2 medium carrots (sliced into rounds)
- 2 scallions (finely chopped)
- 2 tbsp cilantro (chopped, for garnish)
Instructions
Rinse the goat meat thoroughly in cold water, then drizzle with lime or lemon juice for added freshness. Pat dry with paper towels.
In a large bowl, combine the goat meat with 2 tablespoons of curry powder, ground allspice, salt, and black pepper. Massage the spices into the meat thoroughly. Cover the bowl and let it marinate for at least 1 hour, or overnight in the refrigerator for best results.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the remaining 1 tablespoon of curry powder to the oil and toast it for 1-2 minutes until fragrant.
Add the chopped onion, minced garlic, grated ginger, and scotch bonnet pepper (if using) to the pot. Sauté for 4-5 minutes until the onions are softened.
Stir in the marinated goat meat and cook for 10-12 minutes, turning occasionally, until the meat develops a browned exterior.
Add the fresh thyme, coconut milk, and water. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the cubed potatoes and sliced carrots. Simmer for another 30 minutes, or until the vegetables are tender and the goat meat is falling off the bone.
Taste the curry and adjust the seasoning with additional salt or pepper, if needed.
Stir in the chopped scallions and remove the pot from heat.
Garnish with fresh cilantro before serving. Serve hot with steamed rice, roti, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 10545 mg | 458% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 29.2 g | ||
| Protein | 255.2 g | 510% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 51.0 mg | 283% | |
| Potassium | 5390 mg | 115% | |
*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.
