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.
- 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
- 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
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