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–+ servings

Simple Curry Goat

A lightly flavored curry goat that's great for any dinner table any day of the week or weekend.
5 from 1 vote
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Course: Dinner, Entree, Lunch, Main Course
Cuisine: Caribbean, Hearty, Indian
Keyword: Braised Goat, Curry Goat, Curry Powder, Curry Sauce, Quarantine, Quarantine Comfort Food, Slow cook recipe, Stovetop Recipe
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Servings: 6 People
Calories: 507kcal

Equipment

Ingredients

FOR THE GOAT:

  • 4 pounds bone in goat meat chunks (bone in goat meat is best, but you can certainly use boneless)
  • cold tap water and 1/2 cup vinegar for washing the meat
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper

FOR THE CURRY LIQUID PASTE:

  • 1 large onion peeled and grated (using a hand held box grater)
  • 1 inch piece ginger grated
  • 6 - 8 cloves fresh garlic crushed or finely minced
  • 1/4 cup fresh basil leaves roughly chopped
  • 3 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1/2 teaspoon garam masala
  • enough water to make a liquid paste

FOR COOKING THE CURRY GOAT:

  • 2 vine ripened tomatoes (or plum tomatoes) peeled and diced/roughly chopped. (you may substitute 1 tablespoon tomato paste)
  • 2 -3 tablespoons extra virgin olive oil
  • 2 medium potatoes - halved and then quartered washed thoroughly (soak cut potatoes in cold water if not using immediately)
  • 1 small bunch thyme (tie together with kitchen twine or simply remove the leaves from the stems and discard the stems.
  • 2 - 2 1/2 cups water
  • 1/2 - 1 lime juiced (depending on the juiciness of the lime you will need about 2 tablespoons of juice)
  • OPTIONAL: 2 scallions for garnish

Instructions

  • CLEAN AND SEASON THE GOAT MEAT:
  • Soak the goat with enough cold water to cover the meat. Pour in 1/2 cup regular distilled vinegar. Allow the meat to sit in water for 30 minutes.
  • Drain off the vinegar water. Rinse the meat thoroughly with cold running water - 2 to 3 rinses. Pat dry with paper towel.
  • Season with the salt and pepper. Set Aside.

FOR COOKING THE CURRY GOAT:

  • Combine the curry paste ingredients in a small bowl. MIx thoroughly.
  • In a large deep saute pan, heat the olive oil over medium heat.
  • Carefully pour in the curry paste. Stir. Cook until liquid is mostly absorbed. 3 - 5 minutes.
  • Add the chopped/diced tomatoes. Stir. Cook until tomatoes starts to break down. 6 to 8 minutes
  • Add thyme. Add the goat meat - discarding any liquid that was released in the bowl. Mix to coat the goat meat with the curry tomato mixture.
  • Cook 10 to 15 minutes over high heat. Cook until any liquid released from the meat is mostly evaporated.
  • Add the lime juice and water. Mix to combine. Cover. Bring to a boil. Reduce heat to low. Simmer for 1 hour.
  • Add the potatoes. Mix to combine. Cover and cook for 1 hour or until the potatoes are super tender and the meat is very tender and can be easily cut using a fork.
  • Transfer to a serving bowl. Garnish with scallions if desired. Serve with rice and beans or your favorite accompaniment.

Notes

I like to use bone-in meat because I find it to be more flavorful. You can certainly use boneless meat.

Nutrition

Calories: 507kcal | Carbohydrates: 17g | Protein: 65g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 200mg | Sodium: 996mg | Potassium: 1179mg | Fiber: 3g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 7mg