Teresa's Recipes
Caribbean Goat Curry
Dive into the vibrant flavors of the Caribbean with this aromatic goat curry that is sure to tantalize your taste buds. Tender chunks of goat meat simmered in a rich coconut milk sauce, infused with a medley of spices, create a dish that is both hearty and comforting. This curry is a staple in Caribbean cuisine, reflecting the region's diverse cultural influences and love for bold, flavorful dishes. Serve it with fluffy rice or warm roti for a complete meal that brings the spirit of the islands to your table.
Ingredients
- 2 pounds, cut into chunks Goat meat
- 1 medium, chopped Onion
- 1 medium, chopped Bell pepper
- 4 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 2 medium, diced Potatoes
- 1 can (14 ounces) Coconut milk
- 2 cups Chicken broth
- 2 tablespoons Lime juice
- for garnish Fresh cilantro
- to taste Salt
- to taste Black pepper
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1/2 teaspoon (adjust to taste) Cayenne pepper
- 2 tablespoons (for frying) Oil
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Calories: 480
- Fat: 25g
- Carbs: 35g
- Protein: 35g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot, heat the oil over medium heat.
- Add the goat meat to the pot and cook until browned on all sides. Once browned, remove the meat from the pot and set it aside.
- In the same pot, add the chopped onion and bell pepper. Sauté until the onion becomes translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the curry powder, turmeric, cumin, coriander, and cayenne pepper to the pot. Stir well to coat the vegetables with the spices and cook for 2 minutes.
- Return the browned goat meat to the pot and mix it with the spiced vegetables.
- Pour in the diced potatoes, coconut milk, and chicken broth. Stir to combine, then season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the goat meat is tender and the flavors have melded beautifully.
- Just before serving, stir in the lime juice. Adjust seasoning if necessary.
- Serve the curry hot, garnished with fresh cilantro, alongside rice or roti.
Tips
- For an extra kick, add more cayenne pepper or a chopped Scotch bonnet pepper.
- You can substitute goat meat with lamb or chicken if preferred.
- Serve with a side of plantains or a crisp salad for a refreshing contrast.