Entree: Trinidad and Tobago – National Cuisine – Curry Goat (Slow-simmered Caribbean curried goat stew with tender pieces, potatoes, and warm spices)

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

Serving Size: 6

Approximate Time

Prep 1 hr 15 min

Cook 2 hrs

Total 3 hrs 15 min

Ingredients

- 3 lb (1.36 kg) goat shoulder, bone-in, cut into 2-inch pieces
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) Caribbean curry powder
- 1 tsp (5 g) ground turmeric
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) lime or lemon juice
- 1 tbsp (15 g) brown sugar
- 1 tbsp (15 g) salt, plus more to taste
- 1 tsp (5 g) black pepper
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 scallions (green onions), chopped
- 1 small bunch cilantro (culantro or chadon beni can be used), finely chopped
- 3 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 Scotch bonnet or habanero pepper, left whole or slit for heat control
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 4 cups (950 ml) water or beef broth
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 1 tsp (5 g) allspice (pimento) or a pinch of ground cloves (optional)
- Freshly chopped cilantro for garnish

Instructions

1. Pat the goat pieces dry. In a large bowl, toss the goat with 2 tbsp (30 ml) curry powder, vinegar, lime juice, 1 tbsp (15 g) salt, black pepper, and brown sugar. Marinate at least 1 hour or preferably overnight in the refrigerator.
2. Heat 3 tbsp (45 ml) vegetable oil in a heavy-bottomed pot over medium-high heat. Remove excess marinade from the meat and brown the goat pieces in batches until well seared on all sides; transfer browned pieces to a plate.
3. Lower heat to medium. Add the chopped onion and cook until softened and beginning to brown, about 6–8 minutes. Stir in garlic, scallions, thyme, and the remaining 1 tbsp (15 g) curry powder and turmeric; cook 1–2 minutes to bloom the spices.
4. Add tomato paste and Worcestershire sauce (if using), stirring to combine. Return the browned goat to the pot, add water or broth to just cover the meat, and add the whole Scotch bonnet pepper.
5. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 1.5–2 hours, stirring occasionally and skimming any foam, until goat is nearly tender. Add more water if needed to maintain saucy consistency.
6. Add the potato cubes and continue simmering, uncovered, for another 25–35 minutes until potatoes and goat are tender and the sauce has reduced to a thick, flavorful gravy. Adjust seasoning with salt and additional curry powder or pepper to taste.
7. Remove the Scotch bonnet before serving if you prefer less heat. Garnish with chopped cilantro and serve hot with rice, roti, or bread.
8. Leftovers taste better the next day after flavors meld; gently reheat over low heat, adding a splash of water if needed.