Entree: Turks and Caicos Islands – Curry Goat (Slow-simmered Caribbean goat stew cooked in a fragrant curry-spiced sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 2 hrs

Total 4 hrs 20 min

Ingredients

- 2.5 lb (1.1 kg) goat shoulder or leg, cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) Jamaican or Caribbean curry powder, divided
- 1 tbsp (15 ml) vegetable oil for searing
- 1 large yellow onion, chopped (about 8 oz / 225 g)
- 4 scallions (green onions), chopped (about 2 oz / 60 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 Scotch bonnet or habanero pepper, whole or seeded and chopped for less heat (optional)
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (5 g) allspice (ground) or 6–8 whole pimento berries
- 1.5 tsp (7.5 g) kosher salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 cups (475 ml) beef or goat stock, or water
- 2 medium potatoes, peeled and cut into chunks (about 12 oz / 340 g) — optional, added late
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) soy sauce or browning sauce (optional, for color)
- 2 tbsp (30 ml) lime or lemon juice (for finishing)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. In a large bowl toss the goat cubes with 2 tbsp (30 ml) of the curry powder, 1 tsp (5 g) salt, 1/2 tsp (2.5 g) black pepper, and the lime juice if using. Cover and refrigerate at least 2 hours or overnight to marinate.
2. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the remaining 1 tbsp (15 ml) curry powder and toast briefly 30 seconds to bloom the spice.
3. Working in batches, brown the goat pieces on all sides 4–6 minutes per batch; transfer browned meat to a plate. Scrape up browned bits.
4. Reduce heat to medium, add onion, scallions, garlic, and ginger to the pot and sauté until softened, about 4–5 minutes. Stir in tomato paste, thyme, allspice, and the optional soy/browning sauce and cook 1 minute.
5. Return the browned goat to the pot, add the stock (enough to nearly cover the meat), and bring to a simmer. Add the whole Scotch bonnet (do not burst unless you want full heat) and remaining salt and pepper. Cover and simmer gently for 1.5–2 hours, or until goat is tender when pierced with a fork. Skim fat occasionally.
6. If using potatoes, add them about 25–30 minutes before the end of cooking and simmer until tender.
7. Adjust seasoning to taste, remove the whole Scotch bonnet before serving if left whole, and stir in chopped parsley or cilantro. Serve hot with rice and peas, plain rice, or roti.