Entree: Grenada – Curry Goat (Slow-simmered Grenadian goat curry seasoned with Caribbean curry powder, thyme and scotch bonnet)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 10 min

Additional 2 hrs

Total 4 hrs 40 min

Ingredients

- 3 lb (1.36 kg) goat shoulder or stewing goat, trimmed and cut into 1–1.5 inch pieces
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (24 g) Caribbean curry powder, divided
- 1 tbsp (15 g) tomato paste
- 4 cloves garlic, minced, approx. 0.4 oz (11 g)
- 1 tbsp (6 g) fresh ginger, grated
- 1 large onion, chopped, about 8 oz (225 g)
- 3 scallions (green onions), chopped, about 1.6 oz (45 g)
- 2 sprigs fresh thyme or 1 tbsp (3 g) chopped fresh thyme
- 1 whole scotch bonnet pepper (leave whole for heat, pierce stem) or to taste
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 2 cups (480 ml) beef or chicken stock
- 2 medium potatoes, peeled and cut into 1-inch chunks, about 10 oz (280 g)
- 1 tbsp (15 ml) fresh lime juice
- 1/4 cup (15 g) fresh cilantro or parsley, chopped, for garnish

Instructions

1. In a large bowl toss the goat pieces with 2 tbsp (16 g) of the curry powder, 1 tsp (5 g) salt, minced garlic, grated ginger, chopped onion, scallions and thyme; cover and marinate at least 2 hours or overnight. Heat vegetable oil in a heavy Dutch oven over medium-high heat. Add goat in batches and brown on all sides, returning browned pieces to the pot. Sprinkle remaining 1 tbsp (8 g) curry powder and the tomato paste into the pot and fry 1–2 minutes until fragrant. Add the stock, the whole scotch bonnet pepper, remaining 1 tsp (5 g) salt and 1 tsp black pepper, scraping up browned bits.
2. Bring to a simmer, reduce heat to low, cover and cook gently 1½–2 hours until the meat is nearly tender. Add potato chunks, simmer uncovered another 20–30 minutes until potatoes and meat are tender and sauce has thickened to your liking. Remove and discard the scotch bonnet (or pierce and leave for more heat), stir in lime juice, adjust seasoning, garnish with chopped cilantro or parsley and chopped scallions, and serve hot with rice or flatbread.