Entree: Trinidad and Tobago – Southern Culinary Region – Curry Goat (Slow-braised curried goat in a spicy Caribbean gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 2 hrs

Total 4 hrs 15 min

Ingredients

- 2 lb (900 g) goat, bone-in, cut into 1.5-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (14 g) curry powder (preferably Trinidad-style curry)
- 1 tsp (2 g) ground pimento (allspice)
- 1 tbsp (15 g) tomato paste
- 8 oz (225 g) onion, chopped
- 3 cloves garlic, minced
- 1 inch (25 g) fresh ginger, grated
- 1 Scotch bonnet pepper, whole, pierced (or 1 small habanero)
- 2 tbsp (30 ml) white vinegar
- 4 sprigs fresh thyme
- 2 cups (475 ml) beef or goat stock (or water)
- 2 medium potatoes, peeled and quartered (about 12 oz / 340 g)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped chadon beni (culantro) or cilantro for garnish
- 1 tbsp (15 ml) browning sauce (optional, for color)

Instructions

1. In a large bowl combine goat pieces, 1 tbsp (7 g) of the curry powder, 2 tbsp (30 ml) vinegar, half the minced garlic, 1/2 tsp (2.5 g) salt, and black pepper; rub well, cover, and marinate in the refrigerator for at least 2 hours or overnight.
2. Heat oil in a heavy pot over medium-high heat. Remove goat from the marinade and pat dry; brown the pieces in batches until deeply caramelized on all sides, then remove and set aside.
3. Reduce heat to medium. Add chopped onion, remaining garlic, and grated ginger to the pot; sauté until softened and beginning to brown, about 6–8 minutes.
4. Add remaining 1 tbsp (7 g) curry powder to the onions and fry (to "bloom" the curry) for 1–2 minutes, stirring constantly to avoid burning; stir in tomato paste and ground pimento.
5. Return browned goat to the pot, add thyme, pierced Scotch bonnet pepper, browned bits from the bottom of the pot, stock (or water), optional browning sauce, and bring to a simmer.
6. Cover and cook gently for about 1 to 1 1/2 hours, partially covered, until goat is nearly tender. Check occasionally and add a little water if the pot becomes dry.
7. Add the quartered potatoes, adjust seasoning with salt and pepper, and continue simmering uncovered for another 20–30 minutes until potatoes and goat are very tender and sauce has thickened to your liking.
8. Remove and discard thyme stems and the whole Scotch bonnet (if desired). Stir in chopped chadon beni or cilantro, adjust seasoning, and let rest 5 minutes before serving.