Entree: Saint Kitts and Nevis – Curry Goat (Goat meat slow-simmered in a richly spiced Caribbean curry sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) goat meat, bone-in or boneless, cut into 1–1.5 in (2.5–3.8 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (14 g) Jamaican-style curry powder
- 1 tsp (5 g) ground allspice (pimento)
- 1 large onion, approx. 8 oz (225 g), chopped
- 4 cloves garlic, minced
- 2 tbsp (30 ml) grated fresh ginger
- 4 scallions (green onions), chopped
- 1 Scotch bonnet pepper, whole (pierce once for heat) 
- 3 sprigs fresh thyme
- 2 medium potatoes, approx. 12 oz (340 g), peeled and cut into 1 in (2.5 cm) cubes
- 2 cups (480 ml) beef or chicken stock
- 1 cup (240 ml) water
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) soy sauce or 1 seasoning cube
- 1 tsp (5 ml) browning sauce (optional, for color)
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) brown sugar (optional, to balance acidity)
- 2 tbsp (30 ml) fresh lime or lemon juice (added at end)

Instructions

1. In a large bowl combine goat, 1 tbsp (15 ml) of the oil, 1 tbsp (15 ml) curry powder, vinegar, 1 tbsp (15 ml) soy sauce or crushed seasoning cube, 1 tsp (5 g) salt, half the garlic, half the ginger, and 2 scallions. Massage to coat, cover and refrigerate at least 2 hours or overnight.
2. Heat remaining 2 tbsp (30 ml) oil in a heavy Dutch oven over medium-high heat. Add remaining 1 tbsp (15 ml) curry powder to the oil and toast 30–60 seconds, stirring, until fragrant.
3. Remove excess marinade liquid from the meat (reserve), then brown the goat in batches in the Dutch oven, about 3–4 minutes per side, transferring browned pieces to a plate.
4. Lower heat to medium and add chopped onion; sauté until softened, about 5 minutes. Add remaining garlic, ginger, scallions, and thyme; cook 1–2 minutes until aromatic.
5. Stir in tomato paste and remaining allspice, cook 1 minute. Return browned goat to the pot along with any reserved marinade, stock, and water. Add browning sauce if using and brown sugar if desired.
6. Bring to a simmer, cover, reduce heat to low and cook gently, stirring occasionally, until goat is very tender, about 1.5–2 hours. Add more water if needed to maintain a saucy consistency.
7. Add potato cubes about 30 minutes before the end of cooking and continue simmering until potatoes and meat are tender and sauce has reduced to desired thickness.
8. Adjust seasoning with salt and pepper, stir in lime or lemon juice, and remove thyme sprigs before serving.