Entree: Saint Lucia – Curry Goat (Fragrant Saint Lucian-style curried goat stewed with island herbs and aromatics)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 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) curry powder
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 4 cloves garlic
- 2 tbsp (30 ml) grated fresh ginger
- 4 scallions (green onions)
- 1/4 cup (15 g) fresh parsley, loosely packed
- 3 sprigs fresh thyme
- 1 Scotch bonnet pepper, whole (leave intact or slice for more heat)
- 2 medium potatoes, approx. 12 oz (340 g), peeled and cut into 1 in (2.5 cm) cubes
- 2 cups (480 ml) beef or water
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 ml) browning sauce (optional)
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime or lemon juice

Instructions

1. Make a quick green seasoning by pulsing scallions, parsley, 2 cloves garlic, 1 tbsp (15 ml) vinegar, and 1 sprig thyme in a small blender or finely mincing and mashing into a paste.
2. In a large bowl combine the goat with the green seasoning, 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) oil, 1 tbsp (15 ml) curry powder, 1 tsp (2 g) salt, and black pepper. Mix well, cover and marinate in the refrigerator at least 2 hours or overnight.
3. Heat remaining oil in a heavy pot over medium-high heat. Add remaining 1 tbsp (15 ml) curry powder to the oil and fry briefly to bloom the spice, about 30 seconds.
4. Add marinated goat (shake off excess marinade) and brown in batches, about 3–4 minutes per side. Remove browned pieces and set aside.
5. In the same pot sauté sliced onion until soft, about 5 minutes. Add remaining garlic, ginger, remaining thyme sprigs, and tomato paste; cook 1–2 minutes.
6. Return goat to pot, add stock or water, and bring to a gentle simmer. Reduce heat to low, cover and braise until meat is tender, about 1.5–2 hours. Stir occasionally and add water if necessary.
7. Add potato cubes about 30 minutes before the end of cooking. If using, add browning sauce for color. Continue simmering until potatoes are tender and sauce has reduced.
8. Taste and adjust seasoning with salt, pepper, and lime juice. Remove whole Scotch bonnet and thyme stems before serving.