Entree: Saint Barthélemy – Cabri au Colombo (Goat stewed in Colombo curry spice mix)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) goat shoulder, bone-in, cut into 1½-inch (3 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 2 scallions, chopped (about 30 g)
- 1 tbsp (15 g) Colombo powder (Colombo curry powder)
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (1 g) dried thyme
- 1 small Scotch bonnet pepper, left whole for mild heat or chopped for more heat (optional)
- 1 tbsp (15 ml) fresh lime juice
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or light stock
- 2 medium carrots, cut into chunks (about 8 oz / 225 g)
- 2 medium potatoes, peeled and cut into chunks (about 12 oz / 340 g)
- 1 bay leaf
- 1 tsp (5 g) kosher salt, or to taste
- ½ tsp (1 g) freshly ground black pepper, or to taste
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. In a bowl combine the goat pieces, Colombo powder, turmeric, cumin, coriander, thyme, minced garlic, lime juice, 1 tsp (5 g) salt and ½ tsp (1 g) black pepper; rub the spice mixture into the meat and marinate at least 30 minutes or up to 4 hours in the refrigerator.
2. Heat the vegetable oil in a heavy Dutch oven over medium-high heat. Brown the goat pieces in batches until well colored on all sides, about 3–4 minutes per side; remove and set aside.
3. Reduce heat to medium, add the sliced onion and scallions to the pot and sauté until softened, about 5 minutes. Add the carrots and potatoes and cook 2–3 minutes more.
4. Return the browned goat to the pot. Add the coconut milk, water or stock, bay leaf, and whole Scotch bonnet pepper if using (pierce if you want more heat). Bring to a gentle simmer.
5. Cover partially and simmer over low heat until the goat is tender, about 1½ to 2 hours, stirring occasionally and adding a splash of water if needed. Adjust seasoning with additional salt and pepper.
6. When the meat and vegetables are tender, remove the bay leaf and Scotch bonnet (if left whole). If the sauce is thin, increase heat and reduce uncovered a few minutes to concentrate flavors. Garnish with chopped parsley or cilantro and serve hot with steamed rice or breadfruit.