Curry Goat | FoodieAtlas

Ingredients

2 pounds (900g) goat meat (cut into bite-sized pieces)
3 tablespoons curry powder
2 tablespoons vegetable oil
1 large onion (diced)
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1-2 Scotch bonnet peppers (seeded and finely chopped, adjust to taste)
2 large potatoes (peeled and diced)
1 large carrot (peeled and sliced)
1 can (14 oz / 400ml) coconut milk
2 cups (480ml) beef or vegetable broth
1 tablespoon tomato paste
1 teaspoon allspice (pimento)
1 teaspoon dried thyme
2-3 green onions (chopped)
Salt and black pepper (to taste)
Fresh cilantro (chopped, for garnish, optional)

Instructions

Prepare the Marinade

In a large bowl, combine the curry powder, salt, and black pepper. Toss the goat meat pieces in the curry mixture until well coated.

Cover and marinate in the refrigerator for at least 2 hours or overnight for best results.

Cook the Curry Goat

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the diced onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic, grated ginger, and Scotch bonnet peppers. Cook for another minute until fragrant.

Add the marinated goat meat to the pot and cook, stirring occasionally, until browned on all sides.

Stir in the tomato paste and cook for 2 minutes.

Add the coconut milk, beef or vegetable broth, allspice, dried thyme, and diced potatoes and carrots. Stir to combine.

Bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the goat meat is tender and the sauce has thickened. Stir occasionally.

Finish and Serve

Adjust seasoning with salt and black pepper to taste.

Garnish with chopped fresh cilantro if desired.