Caribbean🥩 Meat

Caribbean Curry Goat

Name: Caribbean Curry Goat
Total time: 3 h
Cuisine: Caribbean
Ingredients: 5 lb goat meat; 1 lime; 3 tbsp olive oil; 1 onion; 10 garlic; ½ Scotch bonnet pepper; to taste black pepper; ~1 tbsp cumin seeds; 2½ tbsp Caribbean green seasoning; 3 tbsp curry powder; 2 cups water; ~2 tomato; 5 allspice berries; 2 bay leaf; to taste sea salt; ~1 tbsp fresh thyme; 1 fatali pepper; ~3 tbsp fresh parsley; ~2 cups boiling water

⏱ 180 min

A traditional Caribbean curry goat dish prepared with low and slow cooking methods. The meat is seasoned with aromatic spices, Caribbean green seasoning, and fresh herbs, then braised until fork-tender.

High-protein

Adapted from a video by caribbeanpot

Curry Goat #TastyTuesdays | CaribbeanPot.com

Watch on YouTube

Ingredients

goat meat5 lb
lime1
olive oil3 tbsp
onionmedium, sliced1
garliccloves, smashed10
Scotch bonnet peppersliced with seeds½
black pepperto taste
cumin seeds~1 tbspest.

Steps

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1
Rinse the 5 pounds of goat meat in cool water with lime juice. Trim away excess fat; leave bones for flavor. Cut meat into 1 to 2-inch pieces (or have a butcher do this).
2
Heat 3 tablespoons of olive oil in a large, heavy pot over medium heat. Add the sliced onion, smashed garlic, sliced Scotch bonnet pepper (with seeds), and black pepper. Sauté gently.
3
Add cumin seeds and stir the mixture to release their aroma. Mix in approximately 2.5 tablespoons of Caribbean green seasoning.
4
Stir in 3 tablespoons of curry powder and toast over medium-low heat for about 3 minutes to develop the spice flavors.
5
Increase heat to medium-high. Add 2 cups of water and stir. Add tomato, allspice berries, and bay leaves. Bring to a boil.
6
Turn heat to high. Add the goat meat pieces to the searing hot curry base and coat thoroughly. No marinating needed.
7
Season with sea salt (adjustable later). Cover the pot and reduce heat to medium. Simmer for 12 minutes.
8
Uncover and observe the released liquid. Cover again and cook until the liquid has reduced significantly and concentrates the curry flavor (about 5 minutes).
9
Increase heat to high. Add enough boiling water to completely submerge the meat. Return to a simmer, cover loosely, and braise for about 2 to 2.5 hours until the meat is fork-tender.
10
During braising, add more fresh thyme and a fatali pepper (optional, for extra heat) for additional flavor.
11
Remove the allspice berries and bay leaves. Remove or break up the whole pepper(s) if used. Taste and adjust salt as needed.
12
Increase heat to high and reduce the sauce until it reaches the desired thickness. The curry should have a rich, thick gravy rather than a thin liquid.
13
Stir in chopped fresh parsley just before serving. The parsley helps balance the richness of the goat meat.
14
Taste one final time and adjust salt and spice to your preference. Turn off the heat and serve with rice.

Caribbean Curry Goat

Ingredients

Steps

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