Nevis Curried Goat Stew
Dive into the rich and aromatic flavors of the Caribbean with this Nevis Curried Goat Stew, a soul-warming dish that’s bursting with bold spices and hearty ingredients. Tender cubes of bone-in goat meat are marinated in a fragrant blend of fresh thyme, garlic, and scallions, then slow-simmered to perfection in a spiced curry sauce infused with coconut milk, ground allspice, and a hint of scotch bonnet pepper for optional heat. Complemented by chunks of potatoes, carrots, and tomatoes, this one-pot meal delivers layers of flavor and a luscious, velvety texture. Perfectly paired with steamed white rice, rice and peas, or dumplings, this traditional Caribbean recipe captures the vibrant essence of Nevisian cuisine while offering a satisfying and authentic culinary experience.
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Recipe Information
Ingredients
- 2 lbs goat meat (bone-in, cubed)
- 2 tbsp lime or lemon juice
- 2 tsp salt
- 1 tsp ground black pepper
- 2 sprigs fresh thyme
- 3 stalks scallions (chopped)
- 4 cloves garlic (minced)
- 1 large onion (diced)
- 1 large carrot (sliced)
- 2 medium potatoes (peeled and cubed)
- 2 tbsp curry powder
- 1 tsp ground allspice
- 1 piece scotch bonnet pepper (whole or chopped; optional for heat)
- 2 tbsp vegetable oil
- 4 cups water or broth (goat or chicken)
- 2 medium tomatoes (diced)
- 1 cup coconut milk
- 2 tbsp cilantro (chopped, for garnish)
Instructions
Wash the goat meat thoroughly with fresh water and lime or lemon juice. Pat dry with paper towels.
Season the meat with salt, black pepper, thyme, scallions, and minced garlic. Let it marinate for at least 1 hour (or overnight in the refrigerator for deeper flavor).
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Toast the curry powder in the hot oil for about 1 minute, stirring constantly to release its aroma, being careful not to burn it.
Add the seasoned goat meat to the pot, stirring to coat the pieces in the curry. Brown the meat on all sides for 8–10 minutes.
Stir in the diced onion, carrot, potatoes, tomatoes, and allspice. Add the scotch bonnet pepper (whole for mild heat or chopped for more intense heat).
Pour in the water or broth, ensuring the meat is fully submerged. Bring to a boil, then reduce the heat to low and cover the pot.
Simmer the stew for about 90 minutes, stirring occasionally. Add more water or broth if needed to avoid drying out.
After 90 minutes, stir in the coconut milk and continue to simmer for an additional 30 minutes, or until the meat is tender and the stew is thickened.
Taste and adjust the seasoning with more salt or pepper if necessary.
Remove the scotch bonnet pepper if left whole. Garnish with chopped cilantro before serving.
Serve hot with steamed white rice, rice and peas, or dumplings for a complete Caribbean meal.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9749 mg | 424% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 43.5 g | ||
| Protein | 259.0 g | 518% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 47.6 mg | 264% | |
| Potassium | 6389 mg | 136% | |
*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.
