Tender goat meat slow-cooked in a fragrant curry sauce with potatoes, onions, garlic, and a blend of Caribbean curry powder. The meat falls off the bone and the sauce is rich with spice.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Marinate goat with curry powder, green seasoning, salt, and garlic for at least 4 hours.
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2
Heat oil in a heavy pot and sear the goat pieces until browned.
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3
Add onion and cook until softened.
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4
Add water, thyme, and scotch bonnet. Cover and simmer on low for 1.5 hours.
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5
Add potatoes and cook for another 30 minutes until potatoes are tender and sauce has thickened.
Did You Know?
Curry goat is often the star of Trinidadian celebrations. At weddings and big events, the curry goat pot is the first to empty.
Chef's Notes
Equipment Tips
- heavy-bottomed pot with lid
- cutting board
- knife
Garnishing
fresh cilantro
Accompaniments
white rice, roti
The Story Behind Curry Goat
Curry goat reflects the deep Indian influence on Trinidadian cuisine, brought by indentured laborers from India in the 19th century. The dish adapted Indian curry techniques to Caribbean ingredients and local goat, becoming a staple of celebrations and Sunday cooking across the islands.
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