Caribbean Inspired Curried Goat– Crazy delicious slowly braised fall off the bone curry spiced goodness with really minimal prep time is this simple man`s plan to better eating today.
I had my first experience eating curry goat quite a few years ago on a trip to Jamaica & it`s memory has stuck ever since. This recipe may not be 100% authentic but was my take on this classic dish. The end result was nothing less than spectacular if I do say so. Honestly the best curry dish I`ve put in my mouth! EVER!!
A quick note about goat. Did you know goat is the most consumed meat in the world. In addition, when compared to other meats & even chicken goat has less calories, cholesterol & saturated fat. Of course that`s not really a huge concern of mine but just a couple of facts you may not have been aware of. What I love is the rich succulent flavor & tenderness goat becomes when cooked properly. This recipe would also work beautifully with lamb or beef as well but if you`ve not had goat please try it. Really, you`re going to have seconds, maybe thirds of this. I served mine on a bed of Coconut Rice here. The slight sweetness from the coconut complimented the spiciness of the curry perfectly.
Here`s what you`ll need for your Caribbean Inspired Curried Goat:
Goat- 4lbs bone in, cut in chunks. I used leg & shanks.
Olive Oil-2-3 Tablespoons
Onion- 1 large chopped
Celery- 3 stalks chopped
Carrot- 2 chopped
Sweet Potatoes- 1 large or 2 small peeled, chopped & divided
Tomato- 1 large or 2 small chopped
Tomato Paste- 2 Tablespoons
Garlic-4 cloves minced
Habanero or Scotch Bonnet Peppers- 2 finely chopped
Curry Powder-4-5 Tablespoons
Coriander- 2 Teaspoons ground
White Pepper- 1 Teaspoon
Cinnamon- 1 Teaspoon
Thyme- 2 Tablespoons fresh or 2 Teaspoons dried
Beef Stock- 2 cups The main players.
Season your goat well with salt & pepper. Please use bone in cuts here. The bones & marrow add so much flavor to the over all dish.
Heat a splash of olive oil over medium high heat in a Dutch Oven or heavy bottomed stock pot. When hot add the goat and brown well on all sides. You`ll probably need to work in batches. Don`t over crowd the pot because we want a good sear. Once browned remove & reserve.
Add the chopped onion, celery & carrots, give a stir & cook 5-7 minutes.
Add in the garlic, tomato & habanero chiles, cook for a minute more.
Now the curry powder, stir & cook 2-3 minutes. Your kitchen is smelling amazing now.Return the browned goat to the pot with the remaining ingredients, reserving 1/2 the sweet potato. Add enough water to just cover your goat. Cover, bring to a simmer & cook approximately 2 hours stirring occasionally. Uncover, add in the reserved sweet potato & cook another 20 minutes. By this time the goat will be melt in your mouth tender & the sauce rich, reddish orange & thickened. Taste & adjust seasoning as needed. Serve & enjoy your Caribbean Inspired Curried Goat!!