Caribbean Curry Goat with Scotch Bonnet Heat
Ingredients
For the Marinade:
3 lbs goat meat (cut into chunks)
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons curry powder (preferably Caribbean)
1 tablespoon allspice
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
4 cloves garlic (minced)
1-inch piece of ginger (grated)
2 tablespoons soy sauce
1 tablespoon vinegar (white or apple cider)
For the Curry:
2 tablespoons vegetable oil
1 large onion (chopped)
2-3 cloves garlic (minced)
1-inch piece of ginger (grated)
1-2 Scotch bonnet peppers (whole, for heat—adjust to taste)
2-3 cups goat broth (or water)
2 medium potatoes (peeled and cut into chunks)
1 bell pepper (sliced)
1 tablespoon brown sugar (optional)
Fresh cilantro (for garnish)
Instructions
1. Marinate the Goat
In a large bowl, combine the goat meat with salt, black pepper, curry powder, allspice, thyme, minced garlic, grated ginger, soy sauce, and vinegar.
Mix well to coat the meat evenly. Cover and refrigerate for at least 1 hour, preferably overnight for better flavor.
2. Brown the Goat
Heat Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Sear the Goat: Add the marinated goat meat in batches, browning on all sides (about 5-7 minutes). Remove the meat and set aside.
3. Build the Curry
Sauté Aromatics: In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes until the onions are translucent.
Add Goat: Return the browned goat meat to the pot and stir to combine.
4. Add Liquid and Simmer
Pour in Broth: Add enough goat broth to cover the meat. Toss in the whole Scotch bonnet peppers.
Bring to a Boil: Increase the heat to high and bring to a gentle boil.
Add Potatoes: Once boiling, add the potato chunks. Stir well.
5. Simmer the Curry
Reduce Heat: Lower the heat to a simmer, cover the pot, and let it cook for about 2-3 hours, or until the goat is tender and the flavors meld together. Stir occasionally.
Adjust Seasoning: Taste the curry and adjust seasoning with salt, pepper, or brown sugar as needed.
6. Serve
Garnish: Remove the Scotch bonnet peppers before serving. Garnish with fresh cilantro.
Accompaniments: Serve the Caribbean Curry Goat hot over steamed rice or with roti for a hearty meal.
Tips
Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
Spice Level: Adjust the heat by using fewer Scotch bonnet peppers or omitting them for a milder dish. For more heat, chop them and add during cooking.
Variations: You can add other vegetables like carrots or peas based on your preference.
Enjoy your flavorful Caribbean Curry Goat with Scotch Bonnet Heat!