Entree: United States – U.S. Virgin Islands (Caribbean United States Territories) – Curried Goat

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 45 min

Total 2 hrs 25 min

Ingredients

- 3 lb (1.36 kg) goat shoulder, bone-in, cut into 2-inch pieces
- 4 tbsp (60 ml) Caribbean curry powder
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (3 g) fresh thyme leaves (or 1 tsp dried)
- 6 scallions (approx. 120 g), chopped
- 4 cloves garlic, minced (approx. 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) white vinegar or lime juice
- 2 tbsp (30 ml) vegetable oil, plus 1 tbsp (15 ml) more for rice/greens
- 1 whole scotch bonnet pepper (leave whole for flavor; remove before serving if desired)
- 1 medium yellow onion (approx. 150 g), sliced
- 2 tbsp (30 ml) tomato paste (optional, for body and color)
- 1 tbsp (15 ml) Caribbean browning sauce (optional, for deeper color)
- 2 cups (480 ml) low-sodium beef or chicken stock (more as needed)
- 1 can (14 oz/400 ml) coconut milk (use 1/2 for stew, reserve rest for rice)
- 2 medium potatoes (approx. 1 lb / 450 g), peeled and cut into large chunks
- 2 cups (380 g) long-grain white rice
- 1 1/2 cups (360 ml) coconut milk (for rice; may include reserved from above)
- 2 cups (480 ml) water (for rice)
- 1 tsp (5 g) salt (for rice)
- 8 oz (225 g) callaloo or spinach
- 1 clove garlic, minced (for greens)
- Salt and black pepper to taste (for greens)

Instructions

Short Description:
A slow‑braised, deeply spiced goat stew from the U.S. Virgin Islands, marinated in Caribbean curry and aromatics until tender and served with coconut rice and sautéed callaloo for a complete main-course meal.

Regional Notes:
This Virgin Islands version uses local goat meat marinated in a bold curry-spice blend, whole scotch bonnet for island heat, and slow-cooking to fall-apart tenderness. It differs from nearby variants by its emphasis on long marination, the use of local goat shoulder, and serving as a full plate with coconut rice and greens.

1. Combine curry powder, salt, black pepper, thyme, chopped scallions, minced garlic, grated ginger, and white vinegar (or lime) in a large bowl to make the marinade. Rub the mixture all over the goat pieces, cover, and refrigerate at least 4 hours, preferably overnight.
2. Remove goat from refrigerator 30 minutes before cooking to come closer to room temperature. Heat 2 tbsp (30 ml) vegetable oil in a large heavy Dutch oven or pot over medium-high heat. Brown goat pieces in batches until well seared on all sides, transferring to a plate as they brown.
3. In the same pot, add the sliced onion and sauté 3–4 minutes until softened. Stir in tomato paste and browning sauce (if using) and cook 1 minute. Return browned goat to the pot and add the whole scotch bonnet pepper.
4. Pour in 2 cups (480 ml) stock and 1/2 can (7 oz / 200 ml) coconut milk, scraping any browned bits from the bottom. The liquid should come about halfway up the meat; add more stock if needed. Bring to a gentle boil, then reduce heat to low so the stew simmers gently. Cover and simmer 1.5–2 hours, stirring occasionally, until goat is nearly tender. Add more liquid if the pot becomes too dry.
5. After about 1.25 hours of simmering (when meat is starting to soften), add the potato chunks and continue to simmer covered until potatoes and goat are fork-tender, approximately 30–45 more minutes. Remove and discard the whole scotch bonnet pepper (or slice and stir in a bit if you prefer extra heat). Adjust seasoning with salt and pepper to taste.
6. While the stew cooks, rinse rice under cold water until the water runs clear. In a medium saucepan, combine 2 cups (380 g) rice, 1 1/2 cups (360 ml) coconut milk, 2 cups (480 ml) water, 1 tbsp (15 ml) butter or oil, and 1 tsp (5 g) salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.
7. For the callaloo, heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add 1 clove minced garlic and sauté 30 seconds until fragrant. Add 8 oz (225 g) callaloo or spinach and sauté 3–5 minutes until wilted and tender. Season with salt and black pepper to taste.
8. Stir remaining 1/2 can (200 ml) coconut milk into the stew if you want a richer finish, simmer 3–5 minutes to meld. Taste and correct seasoning. If the sauce is too thin, boil uncovered a few minutes to reduce; if too thick, add a splash of stock.
9. Serve generous portions of curried goat over coconut rice with a side of sautéed callaloo. Garnish with extra chopped scallions and lime wedges if desired.