Entree: Dominica – National Cuisine – Curry Goat (Slow-simmered Caribbean goat curry seasoned with island spices and aromatics)

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 1 hr

Total 2 hrs 30 min

Ingredients

900 g bone-in goat meat pieces (estimated 585 g raw edible goat meat, assuming 65% edible yield after bone)
3 tbsp (45 ml) vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 tbsp (15 g) fresh ginger, minced
3 scallions, chopped
1 Scotch bonnet pepper or habanero, whole (leave intact for milder heat) or finely chopped if desired
2 tbsp (14 g) Caribbean curry powder
1 tsp (2 g) ground allspice (pimento)
1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
1 tbsp (15 ml) Worcestershire sauce or 1 tbsp (15 ml) soy sauce for depth (optional)
2 medium potatoes, peeled and cut into 1 in (2.5 cm) chunks
1 bell pepper (green or mixed), chopped
1½ to 2 cups (360–480 ml) water or stock, as needed for simmering
1 tbsp (15 ml) fresh lime juice or vinegar (optional)
Salt and freshly ground black pepper to taste
1–2 tbsp (15–30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Rinse and pat dry the goat pieces. In a large bowl, combine goat, 1 tbsp (15 g) of the curry powder, half the chopped onion, half the garlic, half the ginger, scallions, thyme, and a pinch of salt and pepper. Mix well to coat, cover, and refrigerate to marinate at least 1 hour or preferably overnight.
2. Heat the oil in a heavy pot over medium-high heat. Remove goat from marinade (reserve marinade) and brown the pieces in batches until well colored on all sides; transfer browned pieces to a plate.
3. Reduce heat to medium, add the remaining onion, garlic, and ginger to the pot and sauté until soft, about 4 minutes. Add the remaining curry powder and allspice and cook 1 minute to bloom the spices.
4. Return the goat and reserved marinade to the pot, add bell pepper, whole Scotch bonnet (or chopped if using), Worcestershire or soy sauce if using, and enough water or stock to partially cover the meat (about 1½ to 2 cups / 360–480 ml). Bring to a boil.
5. Reduce heat to a gentle simmer, cover, and cook until goat is tender, about 1½ to 2 hours, checking occasionally and adding a little more water if needed to maintain a saucy consistency.
6. About 20–30 minutes before the end of cooking, add the potato chunks and simmer until potatoes are tender and sauce has thickened slightly. Adjust salt and pepper to taste and finish with lime juice or vinegar if desired.
7. Remove the whole Scotch bonnet before serving if left whole. Garnish with chopped cilantro or parsley and serve hot with rice, dumplings, or bread.