Entree: Trinidad and Tobago – Northern Culinary Region – Curry Goat (Slow-braised curried goat stew in Trinidadian spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

- 3 lb (1.36 kg) goat shoulder or leg, bone-in, cut into 2-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (16 g) Trinidad-style curry powder
- 1 tbsp (15 g) curry powder (for initial bloom), reserved
- 1 large onion, chopped, about 8 oz (225 g)
- 4 cloves garlic, minced
- 1 Scotch bonnet pepper, whole (leave stem intact for less heat or pierce for more heat)
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) water or beef/chicken stock
- 2 medium yellow potatoes, peeled and cut into large chunks, about 12 oz (340 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1.5 g) allspice (pimento) ground
- 1 tbsp (15 ml) fresh lime juice (optional, to finish)
- 2 tbsp (30 g) chopped fresh cilantro or culantro for garnish (optional)

Instructions

1. Toss goat pieces with 2 tbsp (16 g) curry powder, 1 tsp (5 g) salt, 1/2 tsp (1.5 g) allspice, minced garlic, chopped onion, thyme, and vinegar in a bowl. Cover and marinate in the refrigerator for at least 2 hours or preferably overnight.
2. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the reserved 1 tbsp (15 g) curry powder and cook, stirring constantly, 30–60 seconds until fragrant and the oil is colored.
3. Remove meat from marinade (reserve marinade). Add goat pieces to the pot in batches and brown on all sides, about 6–8 minutes per batch. Return all browned meat to the pot.
4. Add reserved marinade, tomato paste, Scotch bonnet (whole), 2 cups (480 ml) water or stock, and additional salt and pepper. Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 1.5–2 hours, stirring occasionally, until meat is nearly tender.
5. Add potato chunks to the pot and continue simmering, uncovered or partially covered, 20–30 minutes until potatoes and goat are fork-tender and sauce is reduced to a thick gravy. Adjust seasoning.
6. Stir in fresh lime juice if using and garnish with chopped cilantro or culantro. Serve hot with white rice, roti, or dumplings.