Entree: Anguilla – Central Culinary Region – Curry Goat (Slow-simmered Caribbean goat curry with aromatic spices and tender potatoes)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Additional 1 hr

Total 2 hrs 35 min

Ingredients

- 2.5 lb (1.13 kg) goat shoulder or leg, trimmed and cut into 1–1.5 inch pieces
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 3 tbsp (21 g) Caribbean curry powder
- 1 tbsp (15 g) curry powder for browning (extra)
- 1 large onion, chopped, about 8 oz (225 g)
- 4 scallions, chopped
- 4 cloves garlic, minced (12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 Scotch bonnet or habanero pepper, left whole or pierced for milder heat
- 4 sprigs fresh thyme or 1 tbsp (3 g) chopped fresh thyme
- 1 tsp (5 g) ground allspice
- 1 tsp (5 g) freshly ground black pepper
- 1.5 tsp (9 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) lime juice or vinegar
- 2 cups (480 ml) beef or chicken stock or water
- 2 medium potatoes, peeled and cut into large chunks
- 1 tsp (4 g) brown sugar (optional, to balance acidity)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Combine the goat pieces with 3 tbsp curry powder, 1 tbsp curry for browning, half the chopped onion, half the scallions, garlic, ginger, thyme, lime juice, Worcestershire sauce, salt, and pepper in a bowl. Toss to coat, cover, and marinate at least 1 hour or overnight in the refrigerator.
2. Heat the oil in a large heavy pot over medium-high heat. Add the remaining chopped onion and scallions and sauté until softened, about 4 minutes.
3. Add the marinated goat (reserve excess marinade) and brown the meat in batches so pieces get a good sear, about 6–8 minutes per batch. Return all meat to the pot.
4. Add the Scotch bonnet (whole for milder heat), the remaining marinade, stock, allspice, and brown sugar if using. Bring to a simmer, then reduce heat to low, cover, and simmer gently until the goat is tender, about 1.5–2 hours. Check occasionally and add a bit of water if the stew is drying.
5. When the meat is nearly tender, add the potato chunks and continue simmering uncovered until the potatoes are cooked through and the sauce has thickened, about 20–30 minutes.
6. Adjust seasoning with salt and pepper, remove the Scotch bonnet and thyme sprigs, and finish with a squeeze of lime juice. Garnish with chopped cilantro or parsley and serve hot with rice or roti.