Curry Goat with Potato

Curry goat is another very popular dish/delicacy in Trinidad, as well as Jamaica. It does not boast of a mild curry like curried chicken, but at the same time the curry is not overpowering. It’s a special occasion, iconic meal that celebrates our passion for good food and camaraderie, keeping in mind that every weekend or any day during the week on the Islands can and will qualify as a special event.

There is no challenge in making curried goat, it just requires a simple technique and patience waiting for it to cook!

Enjoy with freshly steamed jasmine rice and a salad or paratha roti, dosti roti, dhalpuri with curry channa and aloo or mango talkarie on the side.

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CURRY GOAT WITH POTATO

Curried goat is another very popular dish/delicacy in Trinidad, as well as Jamaica. It does not boast of a mild curry like curried chicken, but at the same time the curry is not overpowering. It's a special occasion, iconic meal that celebrates our passion for good food and camaraderie, keeping in mind that every weekend or any day during the week on the Islands can and will qualify as a special event. There is no challenge in making curried goat, it just requires a simple technique and patience waiting for it to cook!

5 from 1 vote

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Course: dinner, lunch, Main Course

Cuisine: Caribbean, Trinidadian

Keyword: CURRY GOAT, CURRY GOAT AND ALOO, CURRY GOAT WITH POTATO, GOAT CURRY

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Servings: 10

Calories: 374kcal

Ingredients

To season goat

• 5 pounds goat meat cut into 1-2 inch pieces
• ½ lemon
• ½ cup green seasoning
• 1 tablespoon minced culantro
• ¾ onion small, chopped (I use sweet onion)
• 2 tablespoons minced garlic
• Hot pepper to taste (habanero, scotch bonnet or congo pepper)
• 1 tbs salt I use Himalayan Salt and freshly ground black pepper

To cook goat:

• 4 tablespoons extra virgin olive oiL
• ¼ onion sliced
• Hot pepper
• 3 tablespoons curry powder Brands I use: INDI, Chief or Cariherb
• 2 teaspoons duck and goat curry powder ground massala
• 2 tsp amchar masala
• ½ tsp ground cumin
• 1 tsp turmeric
• 6 thyme sprigs
• 6 leaves culantro bandhania, chopped

Instructions

• Cut goat into 1-2 inch pieces (purchase precut or have the butcher cut it), or to your preference, also removing any excess fat. Soak with the juice of ½ lemon or lime, then rinse several times with water; rubbing the meat with your fingers to remove any slime. Drain.
• Season goat meat with ½ cup green seasoning, minced cilantro, sliced onion, 2 tbs minced garlic, hot pepper (if using), salt and freshly ground black pepper. Cover and place in refrigerator to marinate up to 24 hours.
• Make curry mixture: In a small bowl mix curry powder, duck and goat curry powder, amchar masala, turmeric, 2 tablespoon green seasoning and ½ cup water. Set aside.
• Heat oil in medium heavy bottomed pot(iron pot). Add reserved onion slices (and hot pepper if using) and cook until the edges are brown. Add curry mixture and cook 3-5 minutes until it’s grainy, separates from the oil and is fragrant.
• Add goat meat (reserve any liquid from the bowl), thyme sprigs and turn to coat with curry. Cook on medium heat for about 3-5 minutes, stirring constantly. Cover, reduce heat to medium-low and cook. Goat will release and cook in it’s natural juices. Cook until it starts to stick to the pot and all the liquid has evaporated (takes about 20 -40 minutes), cook one minute more, stirring constantly, to develop some serious flavor. This is a good time to test for salt. Add more if needed. If meat is fully cooked, add potatoes, if not go to next step.
• Add reserved marinating liquid and 6 cups of water(or enough to cover the meat), bring to boil, reduce heat to gentle simmer and cook 1 more hour--stirring every 15 minutes or so--until the meat is tender and the sauce has thickened. If the liquid evaporates and the meat is still not tender enough for you, add about a cup more water and continue cooking until your desired tenderness is achieved. This can also be done in the pressure cooker. Stir in the potatoes when the meat is tender enough for you. Cover and cook until the potato is fully cooked and the sauce has thickened. Add more water if necessary to create a sauce. Taste and add more salt if required.
• Before taking off the heat, stir in chopped culantro and extra cumin if you wish.
• Remove thyme sprigs and serve over rice or eat with dhalpourie or paratha roti. To reheat, remove from the refrigerator, place in a saucepan with a little water and boil for a minute or two, adding a little salt if required.

Video

Notes

Note: Duck and goat curry, also called ground masala, is sold in West Indian or Caribbean Grocers in Brooklyn, NY and Queens, NY(Liberty Ave.), or pick up a package on your next trip to Trinidad(Brand: Cariherb). If you don't have any, replace the amount with regular curry powder.

Nutrition

Calories: 374kcal | Carbohydrates: 4g | Protein: 47g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 147mg | Sodium: 849mg | Potassium: 736mg | Fiber: 2g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 5mg