Entree: Virgin Islands, U.S. – Curry Goat (Caribbean-style slow-cooked curried goat stew with aromatic spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) goat shoulder, bone-in, cut into 1–2 in (2.5–5 cm) pieces
- 2 tbsp (30 ml) Caribbean curry powder
- 1 tbsp (15 ml) fresh thyme leaves
- 3 cloves garlic, minced, approx. 5/16 oz (9 g)
- 1 tbsp (15 ml) fresh ginger, grated, approx. 0.53 oz (15 g)
- 2 stalks scallions, chopped, approx. 2 oz (60 g)
- 1 scotch bonnet or habanero pepper, seeded and chopped (optional)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) white vinegar or lime juice
- 1 tsp (5 ml) ground allspice
- 1 tsp (5 ml) ground black pepper
- 1 tsp (5 ml) salt, plus more to taste
- 2 cups (480 ml) water or beef broth
- 2 medium potatoes, peeled and cut into chunks, approx. 12 oz (340 g)
- 1/4 cup (60 ml) fresh cilantro or parsley, chopped, for garnish

Show original ingredient measurements

- 2 lb (900 g) goat shoulder, bone-in, cut into 1–2 in (2.5–5 cm) pieces
- 2 tbsp (30 ml) Caribbean curry powder
- 1 tbsp (15 ml) fresh thyme leaves
- 3 cloves garlic, minced, approx. 9 g
- 1 tbsp (15 ml) fresh ginger, grated, approx. 15 g
- 2 stalks scallions, chopped, approx. 2 oz (60 g)
- 1 scotch bonnet or habanero pepper, seeded and chopped (optional)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) white vinegar or lime juice
- 1 tsp (5 ml) ground allspice
- 1 tsp (5 ml) ground black pepper
- 1 tsp (5 ml) salt, plus more to taste
- 2 cups (480 ml) water or beef broth
- 2 medium potatoes, peeled and cut into chunks, approx. 12 oz (340 g)
- 1/4 cup (60 ml) fresh cilantro or parsley, chopped, for garnish

Instructions

1. In a large bowl combine goat pieces, curry powder, thyme, garlic, ginger, scallions, tomato paste, vinegar, allspice, black pepper, and 1 tsp (5 ml) salt. Mix well to coat the meat and marinate at least 2 hours or preferably overnight refrigerated.
2. Heat vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Working in batches, brown the goat pieces on all sides, about 6–8 minutes per batch; remove browned pieces to a plate.
3. Add the remaining marinade to the pot and cook 1–2 minutes to bloom the spices, scraping up brown bits. Return all goat pieces to the pot. Add water or broth to barely cover the meat.
4. Bring to a simmer, reduce heat to low, cover, and cook gently for 1½–2 hours until the goat is very tender and nearly falling apart, stirring occasionally and adding a splash more water if needed.
5. Add the potato chunks and simmer uncovered for 20–30 minutes until the potatoes are tender and the sauce has thickened. Adjust salt and pepper to taste.
6. Stir in chopped cilantro or parsley and sliced scallions before serving. Serve hot with rice, fried dumplings, or flatbread.