From: Tilda Kitchen
A Caribbean staple, curried goat is a traditional dish, served with potatoes and rice. If you can’t find goat, you can substitute with lamb, or swap for mushrooms for a vegetarian take on the dish
This recipe uses:
Easy Cook Long Grain Rice
Wash and cut the meat into large chunks about 1 inch pieces and drain well
Mix the all spice and curry powder together and set aside
Heat the oil in a large saucepan and add the onions and scotch bonnet chili to the pan and sauté
Stir from time to time, until the onions just start to brown, around 5 minutes
Add the ginger and garlic, mix well and sauté for a further 2 minutes
Add the meat along with the coconut milk and tomatoes. Stir to combine
Add the thyme. Bring to a simmer and let it cook until the meat is tender and falling-apart, which will take at around 2 hours. You may need to leave this longer if you have a mature goat
Separately, bring a large pan of water to the boil and add the rice. Stir once, cover and simmer for 15-20 minutes
Once the meat is close to being done – tender but not falling apart yet – add the potatoes and mix in. The stew is done when the potatoes are cooked
Season to taste
Drain the rice and serve with the goat curry
When making a delicious curry goat, it’s important to choose the right cut of meat. Opt for tougher cuts, such as shoulder or leg, as they benefit from slow cooking, which helps tenderise the meat and develop rich flavours. These cuts are also perfect for absorbing aromatic spices and creating a melt-in-your-mouth texture.
Lamb is the most common substitute, offering a similar tender texture and a slightly milder flavour. Beef can also be used, though it has a different taste profile. Alternatively, for a vegan version of the curry, replace the lamb with mushrooms.
To ensure succulent goat meat in your curry, you’ll need to tenderise it properly. Start by marinating the meat with acidic ingredients like vinegar, lime juice or yoghurt, which help break down the tough fibres. Papaya paste can also be used as it contains natural enzymes that tenderise the goat. Alternatively, you might like to use a meat tenderiser. Slow cooking the meat over a low heat for an extended period will also help tenderise the goat.
Seasoning curried goat is how it gets its distinctive flavours. You can prepare a flavourful spice blend that combines ground coriander, cumin, turmeric, ginger, garlic and other spices like, cloves or allspice. Mix these spices thoroughly then rub the mixture all over the meat, ensuring it’s evenly coated. Adding fresh herbs like thyme and bay leaves to your curry will boost its taste levels even more. And don’t forget, you can season your curry with salt and pepper too.
Cooking curried goat requires patience, as the meat needs enough time to become tender and develop its rich flavours. Typically, it takes around 2 to 3 hours of slow cooking over low heat to get the ideal tenderness.
However, cooking times will vary depending on the size of the meat pieces and how you choose to cook it. Keep an eye on the texture of the meat, and when it easily pulls apart with a fork, it’s ready for you to enjoy.
If you find your curried goat gravy has a thinner consistency than you’d like, you can easily thicken it and there are a couple of ways you can do this. One way is to remove some of the meat and blend it into a smooth paste before returning it to the curry – this will naturally thicken the sauce. Alternatively, you can create a thickener by mixing equal parts cornflour and water, then stirring it into the simmering curry. Repeat this gradually until your curry sauce is as thick as you’d like it.
Absolutely! Freezing curried goat is a great way to save any leftovers or to batch cook in advance. Allow the curry to cool completely before transferring it to airtight containers or freezer bags and make sure to label them with the date for easy reference. When you’re ready to enjoy it, simply thaw it overnight in the fridge and reheat it thoroughly on the hob or in the microwave, adding a splash of water if needed.
Curried goat can be spicy, but it all depends on what ingredients you use and how hot you like it, as the level of heat can be adjusted to suit you. The spiciness largely depends on the amount and type of chilli or hot pepper you use in the curry. Scotch bonnet peppers are commonly used in Caribbean-style curried goat and they provide a vibrant heat.
If you prefer a milder version, you can reduce the amount of chilli or use a milder variety like jalapeño peppers. If in doubt, best to start with a smaller amount of spice and add gradually until it’s the perfect heat for you.
Rice and peas, a classic Caribbean staple, is a fantastic choice to serve alongside curried goat. The fragrant combination of rice, kidney beans, coconut milk and spices perfectly balances the robustness of the curry.
Roti, a soft and flaky flatbread, is also a popular choice, perfect for scooping up the delicious curry and mopping up any leftover sauce.
Don’t forget to include fresh garnishes like chopped coriander, sliced spring onions and wedges of lime to add to the overall experience.
Curried goat will keep in the fridge for up to a week when stored in an airtight container. As with most stews and curries, the flavours tend to deepen over time, making leftovers even more delicious the next day. Always reheat thoroughly until piping hot before serving.
The primary ingredients of curry goat (the meat itself and the spices) are naturally gluten free. But, if you need to be cautious with gluten, we always recommend thoroughly checking all of your ingredient labels to ensure everything is completely gluten-free.
Curried goat can be adapted to suit a keto-friendly diet – just serve the meat with cauliflower rice or sautéed greens instead of the usual rice or potatoes to make this meal low in carbs.
The calories in curried goat will vary depending on the portion size and which particular ingredients were used, but on average, a standard serving contains around 350–450 calories. Adding rice, potatoes or other sides will increase the total calorie count.
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