Entree: Cayman Islands – Curry Goat

Serving Size: 6

Approximate Time

Prep 10 min

Cook 2 hrs 20 min

Additional 1 hr

Total 3 hrs 20 min

Ingredients

- 3 lb (1.36 kg) goat shoulder or leg, cut into 1–2 in (2.5–5 cm) pieces
- 4 tbsp (60 ml) Caribbean curry powder
- 2 tsp (10 ml) kosher salt
- 1 tsp (5 ml) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 3 scallions (green onions), chopped
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1–2 Scotch bonnet peppers, whole (optional, left whole for heat control)
- 2 tbsp (30 ml) tomato paste
- 1 can (14 fl oz / 400 ml) coconut milk
- 2 cups (480 ml) beef or water
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) lime juice
- 1–2 tbsp (15–30 ml) chopped fresh cilantro or parsley (optional)

Instructions

1. Toss the goat pieces with 2 tbsp (30 ml) of the curry powder, 1 tsp (5 ml) salt, and 1/2 tsp (2.5 ml) black pepper. Cover and marinate in the refrigerator at least 1 hour or overnight for best flavor.
2. Heat the vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Add the remaining 2 tbsp (30 ml) curry powder and toast briefly until fragrant, about 30 seconds.
3. Add the marinated goat in batches, browning all sides to develop color (3–5 minutes per batch). Remove browned pieces and set aside.
4. Reduce heat to medium, add the chopped onion, garlic, and ginger to the pot and sauté until soft and translucent, about 4–5 minutes. Stir in tomato paste and cook 1 minute.
5. Return all goat pieces to the pot. Add thyme sprigs, whole Scotch bonnet(s) if using, brown sugar, remaining 1 tsp (5 ml) salt, and 1/2 tsp (2.5 ml) black pepper. Pour in coconut milk and 2 cups (480 ml) beef stock or water, scraping up browned bits.
6. Bring to a gentle simmer, then cover and cook over low heat for 1.5–2 hours, or until goat is nearly tender (timing depends on cut and age of meat). Stir occasionally and add a splash more water if needed.
7. Add the potato cubes, reduce heat to maintain a low simmer, and continue cooking uncovered for another 20–30 minutes until potatoes are tender and sauce has thickened to coat the meat.
8. Stir in lime juice and chopped scallions. Taste and adjust seasoning with additional salt or pepper if needed. Remove whole Scotch bonnet(s) before serving if left whole.
9. Garnish with chopped cilantro or parsley if desired and serve hot with rice, roti, or bread.