Entree: Dominica – Northern Culinary Region – Curry Goat (Slow-simmered Caribbean goat curry in a rich, spiced sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) goat shoulder or leg, cut into 1–1.5 inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 scallions (green onions), thinly sliced
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (omit or reduce for less heat)
- 2 tbsp (30 g) Caribbean curry powder (mild to medium)
- 1 tsp (5 g) turmeric (optional, for color)
- 1 tbsp (15 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 tsp (2 g) pimento (allspice) ground
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) canned diced tomatoes with their juices
- 2 cups (480 ml) hot water or beef/chicken stock
- 2 medium potatoes, peeled and cut into 1-inch (25 mm) pieces (optional)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice or white vinegar
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Place the goat pieces in a large bowl. Add scallions, garlic, chopped Scotch bonnet, 1 tbsp (15 ml) oil, lime juice, 1 tbsp (15 g) curry powder, thyme, pimento, and 1/2 tsp (2.5 g) salt. Massage or mix well to coat the meat. Cover and marinate in the refrigerator for at least 2 hours or preferably overnight.
2. Heat remaining 1 tbsp (15 ml) oil in a heavy pot over medium-high heat. Add the marinated goat in batches and brown on all sides, about 6–8 minutes total. Remove browned pieces and set aside.
3. In the same pot, add the chopped onion and sauté until soft, about 5 minutes. Stir in the remaining 1 tbsp (15 g) curry powder and turmeric and cook 1 minute to bloom the spices. Add the tomato paste and cook another minute.
4. Return the browned goat to the pot. Add the diced tomatoes with juices and pour in 2 cups (480 ml) hot water or stock. Bring to a boil, reduce heat to low, cover partially, and simmer gently for 60–75 minutes, stirring occasionally and skimming foam if needed.
5. Add the potato pieces about 25–30 minutes before the end of cooking so they become tender without breaking down. Continue to simmer until goat is fork-tender and sauce has reduced to a thick, flavorful gravy. Adjust seasoning with remaining salt and black pepper.
6. If the sauce is too thin, increase heat and reduce uncovered for a few minutes until desired consistency. Stir in chopped parsley or cilantro just before serving.
7. Serve hot with steamed rice, roasted breadfruit, or Caribbean dumplings.