Entree: Anguilla – Curry Goat (Spicy Caribbean slow-cooked goat curry with aromatics and potatoes)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 2 lb (907 g) goat meat, cut into 1½-inch pieces
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) Jamaican or Caribbean curry powder
- 1 tsp (5 g) ground allspice
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 9 g
- 1-inch (2.5 cm) piece fresh ginger, grated, about 1 tbsp (6 g)
- 1 Scotch bonnet or habanero pepper, whole or halved for milder heat
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 bay leaf
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) chicken or beef stock
- 2 medium potatoes, peeled and cut into 1-inch pieces, about 1 lb (450 g)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Combine goat, 1 tbsp (15 ml) curry powder, lime juice, 1/2 tsp (2.5 g) salt and 1/2 tsp (2.5 g) pepper in a bowl. Toss to coat and let marinate 30 minutes to 2 hours refrigerated.
2. Heat 3 tbsp (45 ml) vegetable oil in a large heavy pot over medium-high heat. Add remaining 1 tbsp (15 ml) curry powder and cook, stirring, 30 seconds until fragrant to bloom the spice.
3. Add marinated goat pieces in batches and brown on all sides, about 4–6 minutes per batch. Remove browned pieces to a plate.
4. Reduce heat to medium. Add chopped onion 8 oz (225 g) to the pot and sauté until soft, 4–5 minutes. Stir in garlic 9 g and grated ginger 1 tbsp (6 g) and cook 1 minute.
5. Add tomato paste 1 tbsp (15 ml) and cook 1–2 minutes more, scraping up browned bits. Return browned goat to the pot.
6. Pour in stock 1 cup (240 ml), add Scotch bonnet pepper, thyme, bay leaf, remaining salt and pepper, and bring to a simmer. Cover, reduce heat to low and simmer gently until goat is tender, about 1½–2 hours.
7. Add potatoes 1 lb (450 g) and simmer uncovered 20–30 minutes until potatoes and meat are tender and sauce has thickened. Adjust seasoning.
8. Remove bay leaf and thyme sprigs. Garnish with chopped cilantro 2 tbsp (30 ml) and serve hot with rice, roti, or festival.