Vincentian Curry Goat
The Quirky Foodster Team
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 at least 1 hour.
- Heat oil in a large pot and brown the marinated goat meat in batches; set aside.
- Sauté the onion, garlic and ginger until fragrant, then stir in remaining curry powder.
- Return the meat to the pot with thyme, scotch bonnet and water.
- Bring to a boil, then simmer covered 1.5 hours until tender.
- Add the potatoes in the last 25 minutes.
- Remove the scotch bonnet and thyme before serving hot with rice.
Introduction: Tender goat meat simmered in a fragrant, deeply spiced curry sauce.
Cultural Background: Curry goat reflects the East Indian influence in Caribbean cuisine, brought by indentured labourers and adapted with local goat and produce, remaining a celebratory dish across Saint Vincent and the Grenadines.
Tips: Marinating overnight gives the deepest flavour. Blooming the curry powder in oil intensifies its aroma.
Variations: Add coconut milk in the last 20 minutes for a creamier 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 water if too thick.
Nutrition: Approx. 400 kcal, 30 g protein, 20 g carbohydrate, 22 g fat per serving.
FAQs:
Q: Can I use chicken instead of goat?
A: Yes, though goat’s stronger flavour is traditional; chicken will cook faster.
Q: Why marinate before cooking?
A: It allows the curry spices to penetrate the meat fully for a richer flavour.
- 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
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