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CaribbeanAuthentic Cuisine

Curry Goat

Serves 4 to 6 Entree meat

Curry Goat

Curry Goat is a staple dish in Caribbean households, often prepared for special occasions and family gatherings. The recipe captures the essence of local curry houses, where the art of seasoning is done by intuition and experience. This version is the home cook's pride, reflecting the flavors and aromas of kitchens across the islands, where generous use of fat and well-judged salt are key.

The dish itself is a hearty blend of tender goat shoulder, infused with the robust warmth of curry powder. The slow-cooked onions and potatoes soak up the spices, creating a rich, comforting stew. This curry invites everyone to share in its bold flavors, a true reflection of the communal spirit found in Caribbean dining.

Ingredients

  • 1 kggoat shoulder — cubed
  • 2 tbspcurry powder
  • 1onion
  • 2potatoes
  • 400 mlwater
  • 2 tbspvegetable oil
  • to tastefine sea salt

Method

  1. Begin by cutting the 1 kg goat shoulder into bite-sized pieces, ensuring each piece is similar in size for even cooking. Place the goat pieces in a large mixing bowl and season generously with fine sea salt and 2 tablespoons of curry powder. Use your hands to massage the spices into the meat, ensuring each piece is well-coated.
  2. Peel and finely chop 1 onion. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the goat pieces in batches, ensuring not to overcrowd the pot. Brown the meat on all sides until each piece has a deep, rich color, which will take about 3-4 minutes per side. Remove the browned pieces and set them aside.
  3. In the same pot, add the chopped onion to the remaining oil and meat drippings. Sauté the onion until it becomes translucent and fragrant, scraping up any browned bits from the bottom of the pot to incorporate all the flavors.
  4. Return the browned goat pieces to the pot with the sautéed onions. Add 400 ml of water, ensuring the liquid covers the meat. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot with a lid and allow the goat to braise slowly.
  5. Peel and dice the 2 potatoes into chunks. After the goat has been braising for about 45 minutes, add the potato chunks to the pot. Stir to combine, ensuring the potatoes are submerged in the liquid.
  6. Continue to cook the curry goat on low heat, covered, until the meat is tender and the potatoes are cooked through. This will take approximately another 45 minutes. The meat should be fork-tender and the sauce should have thickened slightly, coating the back of a spoon.
  7. Taste the curry goat and adjust the seasoning with additional fine sea salt if needed. Serve the curry hot, accompanied by rice, bread, or a fresh salad, allowing everyone to enjoy the rich, aromatic flavors of this Caribbean classic.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

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