Entree: Trinidad and Tobago – Southern Culinary Region – Curry Goat (Slow-braised curried goat in a spicy Caribbean gravy)

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 25 min

Cook 1 hr 50 min

Additional 2 hrs

Total 4 hrs 15 min

Ingredients

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

2 lb (900 g) bone-in goat, cut into 1.5-inch (3.81 cm) pieces (estimated edible portion: 1 lb 6 1/4 oz (630 g))
2 tbsp (30 ml) vegetable oil
2 tbsp (14 g) Trinidad-style curry powder
1 tsp (2 g) ground pimento (allspice) (estimated edible portion: 0.071 oz (2 g))
1 tbsp (15 g) tomato paste
8 oz (225 g) onion, chopped
3 cloves garlic, minced
1 inch (25 g) fresh ginger, grated
1 Scotch bonnet pepper, whole and pierced
2 tbsp (30 ml) white vinegar
4 sprigs fresh thyme
2 cups (475 ml) goat stock
2 medium potatoes, peeled and quartered (about 12 oz (340 g))
1 tsp (5 g) salt, plus more to taste
1/2 tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) chopped cilantro, for garnish
1 tbsp (15 ml) browning sauce, optional

Show original ingredient measurements

2 lb (900 g) bone-in goat, cut into 1.5-inch pieces (estimated edible portion: 630 g)
2 tbsp (30 ml) vegetable oil
2 tbsp (14 g) Trinidad-style curry powder
1 tsp (2 g) ground pimento (allspice) (estimated edible portion: 2 g)
1 tbsp (15 g) tomato paste
8 oz (225 g) onion, chopped
3 cloves garlic, minced
1 inch (25 g) fresh ginger, grated
1 Scotch bonnet pepper, whole and pierced
2 tbsp (30 ml) white vinegar
4 sprigs fresh thyme
2 cups (475 ml) goat stock
2 medium potatoes, peeled and quartered (about 12 oz / 340 g)
1 tsp (5 g) salt, plus more to taste
1/2 tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) chopped cilantro, for garnish
1 tbsp (15 ml) browning sauce, optional

Instructions

1. In a large bowl, combine the goat, 1 tbsp (7 g) of the curry powder, the vinegar, half of the minced garlic, 1/2 tsp (2.5 g) of the salt, and the black pepper. Rub the seasoning into the meat, cover, and refrigerate for at least 2 hours or overnight.
2. Heat the oil in a heavy pot over medium-high heat. Lift the goat from the marinade and pat it dry. Brown the pieces in batches on all sides until deeply caramelized, then transfer them to a plate.
3. Reduce the heat to medium. Add the onion, remaining garlic, and grated ginger to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.
4. Add the remaining 1 tbsp (7 g) curry powder and fry for 1–2 minutes, stirring constantly so it does not burn. Stir in the tomato paste and ground allspice.
5. Return the browned goat to the pot. Add the thyme, pierced Scotch bonnet, goat stock, and optional browning sauce, scraping up browned bits from the bottom of the pot. Bring to a simmer.
6. Cover the pot and cook gently for about 1 to 1 1/2 hours, partially covered, until the goat is nearly tender. Check occasionally and add a little water if the pot becomes too dry.
7. Add the potatoes and season with additional salt and pepper as needed. Simmer uncovered for another 20–30 minutes, until the potatoes and goat are very tender and the gravy has thickened to your liking.
8. Remove and discard the thyme stems and, if desired, the whole Scotch bonnet. Stir in the chopped cilantro, adjust the seasoning, and let the curry rest for 5 minutes before serving.