Entree: Cayman Islands – Central Culinary Region – Curry Goat (Slow-simmered Caribbean goat curry flavored with curry powder, Scotch bonnet, and island 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

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) goat shoulder, cut into 2-inch pieces
- 3 tbsp (45 ml) curry powder, Caribbean style if available
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground allspice (pimento)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) browning sauce (or 1 tbsp (15 ml) dark soy sauce)
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 1 large onion, chopped (about 1 1/2 cups / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 2 tsp (10 g) fresh grated ginger
- 3 scallions (green onions), chopped (about 1/2 cup / 30 g)
- 1 Scotch bonnet or habanero pepper, whole or seeded for less heat
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 cups (480 ml) beef or chicken stock, plus more as needed
- 2 tbsp (30 ml) tomato paste
- 2 medium potatoes, peeled and cut into 1-inch cubes, approx. 1 lb (450 g)
- 1 tbsp (15 g) brown sugar (optional, balances acidity)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. In a large bowl combine goat pieces, curry powder, salt, pepper, allspice, Worcestershire sauce, browning sauce, half of the chopped onion, half the garlic, grated ginger, and scallions. Mix well to coat, cover, and marinate at least 2 hours or overnight in the refrigerator.
2. Heat oil in a heavy-bottom Dutch oven over medium-high heat. Remove goat from marinade (reserve marinade) and brown pieces in batches until deeply seared on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate.
3. Reduce heat to medium and add remaining onion to the pot; sauté until soft and beginning to brown, about 5 minutes. Add remaining garlic and cook 1 minute until fragrant.
4. Stir in reserved marinade, tomato paste, thyme, and brown sugar if using. Cook 2 minutes to develop flavor, scraping up browned bits.
5. Return browned goat to the pot and add stock to just cover the meat. Add whole Scotch bonnet pepper (pierce once if you want more heat). Bring to a simmer, then reduce heat to low, cover, and cook gently until goat is tender, about 1.5–2 hours. Add more stock or water if liquid reduces too much.
6. When goat is nearly tender, add potato cubes and simmer uncovered until potatoes are cooked and sauce has thickened, about 20–30 minutes. Taste and adjust seasoning with salt and pepper.
7. Remove Scotch bonnet pepper and thyme sprigs. Garnish with chopped cilantro or parsley and serve hot with rice, roti, or festival dumplings.