Entree: Guadeloupe – Northern Culinary Region – Cabri Massalé (Guadeloupean curried goat braised in a Massalé spice blend)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) goat shoulder or leg, cut into 1 to 1½-inch pieces
- 2 tbsp (15 g) Massalé spice blend (or substitute curry powder plus ground coriander and cumin)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 2 tbsp (30 ml) white vinegar or lime juice
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 1 small Scotch bonnet or habanero pepper, left whole for heat (optional)
- 2 medium tomatoes, about 8 oz (225 g), chopped
- 1 cup (240 ml) water or light stock
- 1/2 cup (120 ml) coconut milk (optional for richness)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 1/2 tsp (8 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. In a bowl, combine the Massalé spice, garlic, ginger, vinegar, 1 tsp (2 g) salt, and 1/4 tsp (0.5 g) pepper. Add the goat pieces, toss to coat thoroughly, cover and refrigerate to marinate for at least 2 hours or overnight for best flavor.
2. Heat the oil in a heavy Dutch oven over medium-high heat. Brown the marinated goat in batches until well caramelized; transfer browned pieces to a plate.
3. Add the sliced onion to the pot and sauté until soft and golden, about 6–8 minutes. Add the chopped tomatoes and cook down 3–4 minutes until they begin to break down.
4. Return the browned goat to the pot, add the whole Scotch bonnet (if using), thyme, bay leaves, remaining salt and pepper, and pour in the water and coconut milk. Bring to a gentle simmer.
5. Cover partially and braise over low heat for 1½ to 2 hours, stirring occasionally, until the goat is tender and the sauce has reduced and thickened. Remove the whole pepper before serving if you prefer less heat.
6. Adjust seasoning, stir in chopped parsley or cilantro, and serve hot with white rice, boiled yams, or provisions typical to Guadeloupe.