Kittitian Curry Goat

Name: Kittitian Curry Goat
Yield: 6
Cuisine: Saint Kitts and Nevis
Ingredients: Goat meat, bone-in, cut into pieces — 1.2 kg (2.6 lb); Caribbean curry powder — 3 tbsp; Vegetable oil — 2 tbsp; Onion, chopped — 1; Garlic, minced — 4 cloves; Fresh ginger, grated — 1 tbsp; Thyme — 2 sprigs; Scotch bonnet pepper, whole — 1; Potatoes, peeled and cubed — 2; Water — 750 ml (3 cups); Salt and black pepper, — to taste

The Quirky Foodster Team

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Servings

Ingredients

Goat meat, bone-in, cut into pieces — 1.2 kg (2.6 lb)
Caribbean curry powder — 3 tbsp
Vegetable oil — 2 tbsp
Onion, chopped — 1
Garlic, minced — 4 cloves
Fresh ginger, grated — 1 tbsp
Thyme — 2 sprigs
Scotch bonnet pepper, whole — 1
Potatoes, peeled and cubed — 2
Water — 750 ml (3 cups)
Salt and black pepper, — to taste

Method

Toss the goat meat with half the curry powder, salt and pepper; marinate for at least 1 hour, or overnight for best flavour.
Heat oil in a large pot and brown the marinated goat meat in batches; set aside.
In the same pot, sauté the onion, garlic and ginger until fragrant.
Stir in the remaining curry powder and cook for 1 minute to bloom the spices.
Return the goat meat to the pot with thyme, scotch bonnet and water.
Bring to a boil, then reduce heat and simmer covered for 1.5 hours until the meat is tender.
Add the potatoes in the last 25 minutes of cooking.
Remove the scotch bonnet and thyme before serving hot with rice.

Introduction: Tender goat meat simmered in a fragrant, deeply spiced curry sauce, a hearty island favourite.

Cultural Background: Curry goat reflects the East Indian influence woven into Caribbean cuisine, brought by indentured labourers in the nineteenth century and adapted with local goat meat and produce. It remains a celebratory dish across Saint Kitts and Nevis, often served at large family functions.

Tips: Marinating the goat overnight gives the deepest flavour. Blooming the curry powder in oil before adding liquid intensifies its aroma.

Variations: Add coconut milk in the last 20 minutes for a creamier, milder curry; some households add chickpeas alongside the potatoes.

Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat gently in a covered pot over low heat, adding a splash of water if the sauce has thickened too much.

FAQs:

Q: Can I use chicken instead of goat?

A: Yes, though goat's stronger flavour and longer cooking time is traditional; chicken will cook faster.

Q: Why marinate before cooking?

A: It allows the curry spices to penetrate the meat fully, giving a richer, more even flavour throughout.