Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Curry Goat (Slow-cooked Caribbean curried goat stew with aromatic spices and tender meat)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 20 min

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) goat shoulder or leg, cut into 1- to 1.5-inch pieces
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) salt for cleaning
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, roughly chopped (8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) minced fresh ginger
- 3 scallions (green onions), chopped
- 1 Scotch bonnet or habanero pepper, whole (leave stem intact for less heat) 
- 2 tbsp (14 g) mild curry powder
- 1 tsp (2 g) ground allspice (pimento)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 bay leaf
- 2 cups (475 ml) beef or chicken stock or water
- 2 medium potatoes, peeled and cut into 1-inch cubes (10 oz / 300 g) optional
- 1 bouillon cube (beef or chicken) optional
- 1 tbsp (15 ml) lime juice
- Cooked white rice or roti for serving

Instructions

1. Rinse the goat pieces with vinegar and water, drain, then pat dry. Season the meat with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper; set aside to marinate 20 minutes.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Brown the goat in batches until well caramelized, about 4–6 minutes per batch; remove and set aside.
3. Lower heat to medium. Add the chopped onion, minced garlic, and ginger to the pot and sauté until softened, about 3–4 minutes. Add the scallions and whole Scotch bonnet pepper and cook 1 minute.
4. Stir in 2 tbsp (14 g) curry powder and 1 tsp (2 g) ground allspice; toast the spices 1 minute to bloom their flavors, stirring constantly to avoid burning.
5. Return the browned goat to the pot. Add thyme, bay leaf, bouillon cube if using, and 2 cups (475 ml) stock or water. Bring to a simmer, cover, and reduce heat to low.
6. Simmer gently until the goat is tender, about 1.5–2 hours, stirring occasionally and adding more water if needed to maintain a stew-like consistency.
7. If using, add the cubed potatoes 30 minutes before the end of cooking so they cook through but retain shape.
8. Finish with 1 tbsp (15 ml) lime juice and adjust seasoning with salt and pepper. Remove the whole Scotch bonnet and bay leaf before serving.
9. Serve hot over steamed white rice or with roti.