Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Goat Curry (Slow-simmered Caribbean goat stew flavored with warm curry spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) goat shoulder, bone-in, cut into 1–1.5 in (2.5–3.8 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 2 tbsp (14 g) Caribbean curry powder
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground allspice
- 1 scotch bonnet pepper, seeded and finely chopped (optional)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes
- 1 cup (240 ml) beef or chicken stock
- 1 cup (240 ml) coconut milk
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) white vinegar or lime juice
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (8 g) chopped fresh cilantro or culantro for garnish

Instructions

1. Pat the goat pieces dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat the vegetable oil and butter in a heavy pot over medium-high heat until shimmering.
2. Brown the goat in batches, about 3–4 minutes per side, to develop color. Transfer browned pieces to a plate and set aside.
3. Reduce heat to medium. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add garlic, ginger, and scotch bonnet pepper and cook 1 minute more until fragrant.
4. Stir in the curry powder, turmeric, cumin, and allspice and toast for 30–45 seconds. Mix in the tomato paste and cook 1 minute.
5. Deglaze the pot with the crushed tomatoes and stock, scraping up browned bits from the bottom. Return the browned goat to the pot and add thyme, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper.
6. Bring to a simmer, cover partially, and reduce heat to low. Cook gently for 1 to 1 1/2 hours, stirring occasionally, until the goat is beginning to soften.
7. Add the potatoes and coconut milk, stir gently, and continue to simmer, covered, for another 30–45 minutes, until goat is tender and potatoes are cooked through.
8. Stir in the vinegar or lime juice, adjust seasoning with salt and pepper to taste, and remove thyme sprigs. If sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, add a splash of stock.
9. Serve hot garnished with chopped cilantro or culantro, accompanied by rice or local bread.