A rich, aromatic curry goat dish comes together with a flavorful marinade of garlic, ginger, and warm spices like turmeric, cinnamon, and allspice, ensuring deep, complex tastes. The recipe begins with tenderizing bite-sized goat pieces, which are slow-cooked until meltingly soft before being finished with coconut milk and fresh aromatics like spring onions and thyme. Baby potatoes, parboiled for texture, are added later to absorb the savory, spiced broth. Perfect for those seeking a hearty, slow-simmered meal with bold Caribbean-inspired flavors.
Goat Marination: 350g Boneless goat meat 1 tbsp Curry goat seasoning or mild curry powder 20g Garlic paste 10g Ginger paste ½ tsp Ginger powder ½ tsp Ground allspice ¼ tsp Cinnamon powder ½ tsp Turmeric ½ tsp Ground black pepper ½ tsp Salt Curry: 2 tbsp Vegetable oil ½ Large red onion 1 tbsp Curry goat seasoning or mild curry powder 150ml Coconut milk 2 Spring onions 10g Fresh thyme 1 Scotch bonnet chilli 200g Baby potatoes As needed - Water To taste - Salt Preparation Marinate the Goat • Cut the goat into bite-sized pieces. • Add the goat to a mixing bowl along with 1 tbsp curry seasoning, garlic paste, ginger paste, ginger powder, ground allspice, cinnamon powder, turmeric, ground black pepper, and salt. • Mix thoroughly to coat the goat evenly. • Cover and marinate in the fridge for at least 1 hour. Prep the Potatoes & Aromatics • Chop the baby potatoes into small chunks. • Dice the red onion. • Chop the spring onions into large pieces. • Tie the fresh thyme together with kitchen string. Parboil the Potatoes • Bring a pan of water to the boil and add the potatoes. • Cook until they are roughly 80% done, then drain and set aside. Brown & Slow Cook the Goat • Heat the vegetable oil in a large pot over medium heat. • Add the red onion and fry until golden. • Add the marinated goat and fry for about 1 minute. • Add the remaining 1 tbsp curry seasoning and cook for another minute until fragrant. • Pour in enough water to cover the meat and bring to a simmer. • Cover with a lid and cook over low heat for at least 2 hours, checking occasionally, until the goat begins to tenderise. Add the Aromatics & Coconut Milk • Stir in the coconut milk and add more salt to taste. • Add the spring onions, tied thyme bundle, and whole Scotch bonnet chilli. • Cover and simmer for another 30 minutes, or until the goat is soft and meltingly tender. Finish with the Potatoes • Carefully remove the Scotch bonnet chilli and discard the thyme bundle. • Add the parboiled potatoes and stir through the curry. • Add extra water if needed to reach your desired gravy consistency. • Simmer until the potatoes are completely cooked through and have absorbed the sauce. Serve & Bring the Heat • Serve with rice and peas or steamed jasmine rice. • Feeling brave? Chop the Scotch bonnet chilli and serve alongside the curry! • Enjoy! submitted by /u/thaisalvesbr [link] [comments]
