Entree: Dominica – Central Culinary Region – Curry Goat (Dominican-style curried goat stew simmered in a seasoned Caribbean curry sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2.5 lb (1.1 kg) goat shoulder or leg, cut into 1–1.5 inch (2.5–4 cm) cubes
- 3 tbsp (45 g) Caribbean or Jamaican curry powder, divided
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 scallions (green onions), chopped, approx. 1/2 cup (50 g)
- 4 cloves garlic, minced (approx. 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) water or beef stock
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, approx. 12 oz (340 g)
- 1 scotch bonnet pepper, whole (optional) (approx. 20 g)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tsp (5 g) kosher salt or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (12 g) brown sugar
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- Lime wedges for serving

Instructions

1. In a large bowl combine the goat cubes with 2 tbsp (30 g) of the curry powder, garlic, ginger, scallions, lime juice, 3/4 tsp (4 g) salt, and black pepper. Toss to coat, cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
2. Heat the oil in a heavy pot over medium-high heat. Add the remaining 1 tbsp (15 g) curry powder and toast briefly in the oil, stirring constantly until fragrant, about 30 seconds.
3. Add the chopped onion and cook until softened, 4–5 minutes. Stir in tomato paste, thyme, bay leaves, and the whole scotch bonnet pepper (if using), and cook 2 minutes.
4. Add the marinated goat pieces to the pot and sear until browned on all sides, about 6–8 minutes. Sprinkle brown sugar over the meat and stir to combine.
5. Pour in the water or stock, bring to a boil, reduce heat to low, cover and simmer gently until the goat is very tender, about 1½–2 hours. Check occasionally and add a little water if the sauce reduces too quickly.
6. Add the potato cubes about 30 minutes before the end of cooking so they become tender without falling apart. Adjust salt and pepper to taste.
7. When meat and potatoes are tender and the sauce has thickened to a gravy-like consistency, remove the scotch bonnet and bay leaves. Stir in chopped cilantro or parsley.
8. Serve hot with lime wedges.