Ingredients:

  • 2 kg (4.4 lbs) Goat meat, bone-in, cut into 2-inch pieces
  • 2 tbsp (30 ml) Vegetable oil
  • 1 Large onion, chopped (approximately 200g)
  • 4 Cloves garlic, minced (approximately 12g)
  • 2 tbsp (30g) Ginger, grated
  • 2 Scotch bonnet peppers, seeded and finely minced (Use with caution!)
  • 3 tbsp (45g) Curry powder (Jamaican curry powder is ideal, but Madras works too)
  • 1 tbsp (15g) Ground allspice
  • 1 tsp (5g) Dried thyme
  • 1 tsp (5g) Ground cumin
  • 1 tsp (5g) Ground coriander
  • 1 tsp (5g) Black pepper
  • 1 tbsp (15ml) Soy sauce
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tsp (5g) Salt (or to taste)
  • 2 tbsp (30 ml) Vegetable oil
  • 1 Large onion, chopped (approximately 200g)
  • 2 Cloves garlic, minced (approximately 6g)
  • 1 inch Ginger, grated (approximately 15g)
  • 1 tbsp (15g) Curry powder
  • 1 tsp (5g) Ground allspice
  • 1 (14.5 oz) can (411g) Diced tomatoes, undrained
  • 4 cups (950ml) Chicken or beef broth
  • 2 stalks Scallions, chopped, for garnish
  • Fresh thyme sprigs (optional, for extra flavour during cooking)

Instructions:

  1. In a large bowl, combine all marinade ingredients. Mix well and ensure the goat is evenly coated. Cover and refrigerate for at least 12 hours, or up to 24 hours.
  2. Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Remove goat from marinade (reserve marinade) and sear in batches until browned on all sides. Don't overcrowd the pot. Set aside the seared goat.
  3. Add the remaining 2 tablespoons of oil to the pot. Sauté onion, garlic, and ginger until softened and fragrant, about 5 minutes.
  4. Stir in the curry powder and allspice and cook for 1 minute, allowing the spices to bloom and release their aroma.
  5. Pour in the diced tomatoes (undrained) and cook for 2-3 minutes. Pour in the reserved marinade and broth, stirring to combine.
  6. Return the seared goat to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the goat is fork-tender. Stir occasionally, adding more broth if needed to prevent sticking.
  7. Remove the goat pieces from the pot and set aside. Increase the heat to medium-high and let the sauce simmer until slightly thickened, about 10-15 minutes. Return the goat to the sauce.
  8. Garnish with chopped scallions and serve hot. Serve this delicious curry goat recipe with white rice.