This rich and satisfyingly delicious Caribbean curry goat, best served along with rice and peas, is made with goat meat cooked until tender, fresh spices, and so much flavor in every bite.

It’s Black History Month, ya’ll!!!

I’m so pumped to be joining the Black History Month Virtual Potluck…for the 3rd year in a row! For those of you scratching your head as to what exactly I’m talking about… lemme ‘splain. A group of us black bloggers get together each year to celebrate and honor black culture through the lens of food. We do this in the month of February to bring awareness of the huge and impactful movement that Blacks had in our culinary history. I made this skillet cornbread for our first year, and then, for our second year, check out this mac’ and cheese. Every single one of us will be developing our own recipes from African to Creole and Southern to Caribbean. Trust me when I tell you that there is a plethora of good recipes and all of the bloggers’ recipes will be featured below this post, so don’t miss it.

Friends, if there were ever a dish that screams comfort food for me, it’s a nice hot plate of curry goat. My local Jamaican spot knows me very well because I’m in there so frequently. I always find myself at home and talking up a storm whenever I’m in a Caribbean market. Island people always seem to immediately identify other Islanders. For me, as an Islander by way of my folks, it’s a feeling that feels good and taken care of whenever I get to be around people who instantly feel like family. There’s a connection and familiarity when I’m called ‘sis’ by a fellow Islander or even a regular degular Black person, ha! It’s in the culture, it speaks in our food, and transcends into so many other things.

Enough of me blabbing on and on though, let’s get into this curry goat recipe!

Curry originated in the Indian culture and spread as a popular cuisine in the Caribbean and Indo-Caribbean diaspora. In fact, many cultures have their own take on what a curry dish represents. For me, I’m familiar and used to Jamaican curry goat. I always start by cleaning my meat, always. This is another thing that I know is typically common among West Indians. We wash and clean our meat to remove any foul smell and grime that is usually on meat no matter where it’s purchased from. I usually put my goat meat into a large bowl with some lemon slices and apple cider vinegar and let it sit for about 30-45 minutes. Then I simply wash and pat dry the meat afterwards. Next up, I’ll heavily season the meat with curry powder, roasted geera, and garam masala and let it marinate for a bit.

Did I mention already how much flavor is in curry goat? There’s so much spices and aromatics that really make this hearty dish so spectacular. These flavors come from onions, scallions, fresh thyme, scotch bonnet pepper, allspice, and garlic. Once everything is thrown into the pot, you let it cook up until the goat gets tender. All of the flavor melds into the goat meat and creates a really wonderful dish after a few hours. You get a hint of heat from the scotch bonnet pepper which bares resemblance to a typical habanero pepper. Near the end, you’ll throw in some chopped potatoes and they soak up all said flavor too. I always find myself sneaking a piece out of the pot before it’s done and it’s nothing like the finished product when the goat is so tender that if falls apart with a fork, drool.

I knew that when asked to contribute a recipe for this year’s Black History Month Virtual Potluck, that it had to be a Caribbean recipe. As I mentioned before, this curry goat is a recipe that I eat a lot of and also one that sparks so much comfort. My absolute favorite way to pair this dish is also with rice and peas (pictured below), it’s a rule ya know! I hope ya’ll enjoy both of these recipes as much as I do and please be sure to check out my friends’ recipes below in celebration of this month…Happy Black History Month ✊🏾

Caribbean Curry Goat with Rice and Peas

Author: Quin
Prep Time: 30 mins
Cook Time: 3 hours
Total Time: 3 hours 30 mins
Yield: 8-10 1x

Print Recipe

Description

This rich and satisfyingly delicious Caribbean curry goat, best served along with rice and peas, is made with goat meat cooked until tender, fresh spices, and so much flavor in every bite.

Scale

Ingredients

4 lbs goat meat, chopped and cut into cubes
5 tablespoons curry powder
1 tablespoon madras curry powder
1 teaspoon ground roasted geera
1 teaspoon Jamaican allspice
1/2 teaspoon garam masala
2–3 teaspoon salt, to taste
1/2 teaspoon white pepper
1 medium onion, sliced
4 sprigs of scallions, thinly sliced
2 teaspoon minced garlic
6–7 sprigs of fresh thyme
1 Scotch Bonnet pepper
5 tablespoon oil (olive oil/canola/vegetable)
1 tablespoon tomato paste
2 medium-sized potatoes, quartered

Instructions

Clean and pat dry goat meat with paper towels.
In a large bowl, add goat meat and season meat with dry seasonings (curry powders, ground roasted geera, garam masala, allspice, and salt/pepper) and let marinate for 30-45 minutes.
Using a large dutch oven or stock pot, on medium-low heat, heat up oil.
Add meat and toss meat around to sear for brownness, about 10-15 minutes.
Add in onions, scallions, garlic, thyme, scotch bonnet pepper and tomato paste, stir to combine.
Pour in enough water to cover the meat. Let cook until tender, stopping to stir every 30 minutes, for about 2-3 hours.
About 20 minutes before done, add in potatoes. Let cook up until potatoes are soft.
Enjoy warm as is or alongside rice and peas

Notes

You’ll find most of these ingredients in your local Caribbean market.
The scotch bonnet pepper goes in whole, not sliced, so the heat factor is reduced.
Be sure not to cut up your potatoes too small otherwise they’ll break up during the cooking process.

Category: Entree
Cuisine: Caribbean

2019 Black History Month Virtual Potluck

Name: Caribbean Curry Goat with Rice and Peas
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8-10
Cuisine: Caribbean
Ingredients: 4 lbs goat meat, chopped and cut into cubes; 5 tablespoons curry powder; 1 tablespoon madras curry powder; 1 teaspoon ground roasted geera; 1 teaspoon Jamaican allspice; 1/2 teaspoon garam masala; 2-3 teaspoon salt, to taste; 1/2 teaspoon white pepper; 1 medium onion, sliced; 4 sprigs of scallions, thinly sliced; 2 teaspoon minced garlic; 6-7 sprigs of fresh thyme; 1 Scotch Bonnet pepper; 5 tablespoon oil (olive oil/canola/vegetable); 1 tablespoon tomato paste; 2 medium-sized potatoes, quartered