Entree: Montserrat – Curry Goat

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) goat shoulder or leg, cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 2 tbsp (30 ml) vegetable oil (or coconut oil)
- 2 tbsp (14 g) Caribbean curry powder
- 1 tbsp (15 ml) all-purpose flour (optional, for coating)
- 1 large onion, roughly chopped (about 8 oz / 225 g)
- 3 scallions (spring onions), chopped
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (6 g) fresh ginger, grated
- 1 Scotch bonnet pepper whole (leave intact for mild heat or split and seed for hotter flavor)
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tbsp (15 ml) fresh lime juice or white vinegar
- 1 tsp (5 g) pimento/allspice, ground (or 4–5 whole pimento)
- 1 tsp (5 g) brown sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) tomato paste (optional)
- 2 cups (480 ml) water or low-sodium beef/chicken stock
- 2 medium potatoes, peeled and cut into large chunks, about 1 lb (450 g) (optional)
- 1 tsp (5 ml) browning sauce (optional, for color)
- Fresh cilantro or chopped parsley for garnish (optional)

Instructions

1. In a large bowl, combine goat pieces with curry powder, lime juice (or vinegar), 1 tsp (5 g) salt, black pepper and brown sugar; toss to coat and marinate at least 30 minutes (or refrigerate up to overnight).
2. If using, lightly toss the marinated goat with 1 tbsp (15 ml) flour to help brown the pieces. Heat oil in a heavy Dutch oven or large pot over medium-high heat.
3. Brown goat pieces in batches, searing on all sides until well caramelized; transfer browned pieces to a plate and set aside.
4. Reduce heat to medium, add chopped onion, scallions, garlic and ginger to the pot and sauté until softened and fragrant, about 4–5 minutes. Stir in tomato paste (if using) and ground pimento/allspice for 1 minute.
5. Return the browned goat to the pot, add thyme, whole Scotch bonnet (do not break unless you want very hot curry), and pour in water or stock to nearly cover the meat (about 2 cups / 480 ml). Add browning sauce if using.
6. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently for 1.5–2 hours until goat is tender, stirring occasionally and skimming fat. If using, add potato chunks during the last 30–40 minutes of cooking so they cook through without falling apart.
7. Taste and adjust seasoning with additional salt or a splash of lime juice; remove the whole Scotch bonnet and thyme sprigs before serving if desired.
8. Garnish with chopped cilantro or parsley and serve hot with steamed rice, roti, or ground provisions.