Saint Vincent Curried Goat
Embark on a culinary journey to the Caribbean with this authentic Saint Vincent Curried Goat recipe, a dish bursting with bold flavors and aromatic spices. Tender chunks of bone-in goat meat are marinated in a zesty blend of lime juice, curry powder, garlic, and fresh thyme, ensuring every bite is infused with rich, savory goodness. Toasted curry and turmeric create a fragrant base, while coconut milk and Scotch bonnet peppers add depth and a touch of heat. Soft, hearty potatoes round out this comforting stew, making it perfect to serve with steamed rice or flaky roti. This slow-cooked delight, prepared in just under two hours, brings the taste of the islands directly to your table, ideal for family dinners or special occasions.
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Recipe Information
Ingredients
- 2 lbs Goat meat (bone-in, chopped into chunks)
- 2 tbsp Lime juice
- 2 tsp Salt
- 3 tbsp Curry powder
- 1 tsp Ground turmeric
- 1 tsp Ground allspice
- 1 tsp Black pepper
- 4 Garlic cloves (minced)
- 1 tbsp Fresh ginger (grated)
- 1 Onion (large, finely chopped)
- 3 Tomatoes (medium, diced)
- 1 Scotch bonnet pepper (seeded and minced, optional for heat)
- 3 sprigs Thyme (fresh sprigs or 1 tsp dried thyme)
- 2 cups Potatoes (peeled and cubed)
- 1 cup Coconut milk
- 2 tbsp Vegetable oil
- 2 cups Water or chicken broth
- 2 Green onions (sliced for garnish)
- 0.25 cup Cilantro (chopped, optional for garnish)
Instructions
In a large bowl, clean the goat meat by rubbing it with lime juice and rinsing under cold water. Drain, then season the meat with 1 teaspoon of salt, 1 tablespoon of curry powder, black pepper, garlic, ginger, and thyme. Mix well and let marinate for at least 2 hours or overnight in the refrigerator for fuller flavor.
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the remaining 2 tablespoons of curry powder and ground turmeric to the oil. Stir constantly for 1-2 minutes to toast the spices and release their aroma.
Increase the heat to medium-high and add the marinated goat meat to the pot. Stir to coat the meat evenly in the curry mixture. Cook for about 10 minutes, stirring occasionally, until the meat is browned on all sides.
Add the chopped onion, diced tomatoes, and minced Scotch bonnet pepper to the pot. Cook for another 5 minutes, stirring, until the onions are softened and the tomatoes start to break down.
Pour in the coconut milk and water (or chicken broth). Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
After 1 hour, add the cubed potatoes and remaining 1 teaspoon of salt to the pot. Stir to combine, cover, and continue simmering for another 20-30 minutes, or until the potatoes are tender and the meat is falling off the bone.
Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat.
Garnish with sliced green onions and cilantro before serving. Serve hot with steamed rice, roti, or a side of your choice.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 11722 mg | 510% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 40.4 g | ||
| Protein | 262.1 g | 524% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 54.6 mg | 303% | |
| Potassium | 6966 mg | 148% | |
*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.
