Spicy Caribbean Curry Goat with Scallions and Thyme

Name: Spicy Caribbean Curry Goat with Scallions and Thyme
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 lbs goat meat; 2 tbsp curry powder; 1 tbsp ground allspice; 4 cloves garlic; 1 inch ginger; 1 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 large onion; 3 scallions; 2 fresh thyme sprigs; 2 scotch bonnet peppers; 1 tbsp tomato paste; 2 cups coconut milk; 2 cups chicken stock; 2 potatoes; 1 carrot

A Flavorful Caribbean Delight

Dive into the rich and spicy flavors of the Caribbean with this hearty curry goat, infused with scallions and thyme. Perfect for a cozy dinner.

3 h 30 min
6
Intermediate

Ingredients

For the Marinade

2 lbs goat meat

cut into chunks

2 tbsp curry powder

1 tbsp ground allspice

4 cloves garlic

minced

1 inch ginger

grated

1 tsp salt

1 tsp black pepper

For the Curry

2 tbsp vegetable oil

1 large onion

chopped

3 scallions

chopped

2 fresh thyme sprigs

2 scotch bonnet peppers

whole

1 tbsp tomato paste

2 cups coconut milk

2 cups chicken stock

2 potatoes

peeled and cubed

1 carrot

sliced

Preparation

Marinating the Goat

Combine Ingredients

In a large bowl, combine the goat meat with curry powder, allspice, garlic, ginger, salt, and pepper.

Mix and Cover

Mix thoroughly and cover.

Refrigerate

Marinate in the refrigerator for at least 2 hours, or overnight for best results.

Let the curry simmer slowly to allow flavors to meld beautifully.

Preparing the Vegetables

Chop Veggies

Chop the onion and scallions and set aside.

Slice Root Veggies

Slice the potatoes and carrots, then set aside.

Prep Peppers

Keep the scotch bonnet peppers whole, but pierce them slightly for flavor infusion.

Do not cut the scotch bonnet peppers unless you want extra heat. Pro Tip: Using bone-in goat meat adds more depth to the flavor of your curry.

Cooking Process

Searing the Goat

Heat oil in a large pot over medium-high heat, add the marinated goat to sear until browned.

Use medium-high heat for a good sear.

Building the Base

Add onions, scallions, thyme, and scotch bonnet peppers, cooking until onions are soft.

Simmering

Stir in tomato paste, coconut milk, and stock. Bring to a boil, then add potatoes and carrots. Reduce heat to a gentle simmer. Cover and cook for 2 hours.

Simmer on low heat for best flavor.

Plating & Serving